I would be happy to serve these cheesy chicken meatballs to special dinner guests, but they are perfect for a simply weeknight meal, too. You could even bring your kids along to the kitchen, to help you make these! My children are always more excited to enjoy their meals when they’ve been a part of the preparations. If you’re not a fan of mozzarella and parmesan cheese, you can substitute your favorites.
When forming the meatballs, it’s good to moisten your hands a little (or use vegetable oil) and toss the meat mixture between your hands so that it won’t bee too sticky.
Ingredients
1 lb ground chicken
1 slice bread, about 1 cup fresh breadcrumbs
¼ cup McArthur milk
1 small onion, minced or grated
1 Tablespoon Daisy sour cream
1 Eggland’s egg
¾ – 1 tsp salt, ½ tsp ground black pepper
¼ cup Hellman’s mayonnaise
¾ cup mozzarella cheese
¼ cup Parmesan cheese
Instructions:
Preheat oven to 400 degrees.
Toast the bread and pulse in the food processor to make crumbs.
Cover in milk and allow to stand until all the milk is absorbed.
Combine all the ingredients together, except the mayonnaise and cheeses.
Form into meatballs, about 1 tablespoon each.
Line a rimmed baking sheet with aluminum foil, spray with oil and place meatballs ½” apart on the sheet.
Put mayonnaise in a Ziploc bag and cut a tiny hole in one corner.
Apply a small amount of mayonnaise to the top of each meatball.
Combine the two cheeses together and sprinkle about ½ tablespoon on each meatball.
Bake uncovered for 15-20 min.
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Quick tip: If you want the cheese to crisp up, broil for 2-5 minutes in the end.
What is McArthur milk? Canned milk? Goat milk? Is it a house brand? I have never heard of McArthur Milk. Can I use whole milk? Thanks!