Cheesy Chicken Parm Volcanos
"A flavor eruption! Classic chicken parm encrusted with herbed bread crumbs, loaded with cheesy molten center and tomato sauce lava."
- Ready In:
- 50mins
- Ingredients:
- 22
- Yields:
-
8 large meatballs
ingredients
-
Breadcrumb Coating
- 2 cups breadcrumbs
- 3 tablespoons olive oil
- 2 tablespoons dried parsley
-
Egg Coating
- 1 large egg
- 2 tablespoons water
- 2 teaspoons cornstarch
- 2 tablespoons all-purpose flour
-
Chicken Parm
- 1 lb ground chicken
- 1⁄4 cup breadcrumbs
- 1 tablespoon milk
- 1⁄4 cup white onion, finely diced
- 1⁄4 cup parmesan cheese, finely grated
- 1 large egg
- 1 tablespoon garlic powder
- 1 teaspoon italian seasoning
- 1⁄2 lemon, zested
- 1⁄4 teaspoon salt
- 1⁄4 teaspoon ground black pepper
- 4 ounces mozzarella cheese, cubed
- 1⁄2 cup pizza sauce
- 2 ounces mozzarella cheese, shredded
- parsley
directions
-
For the breadcrumb coating:
- Place the 2 cups of breadcrumbs in a large skillet. Drizzle on the olive oil and sprinkle with the dried parsley. Toast over a medium-high heat on the stove, stirring often, until the breadcrumbs are warmed through and golden. Remove from the heat and transfer to a wide, shallow dish.
-
For the egg coating:
- In a wide, shallow bowl, whisk the egg, water, cornstarch and flour until smooth.
-
For the chicken parm:
- Preheat the oven to 350 degrees F. Line a rimmed baking sheet with parchment paper or a non-stick liner.
- In a medium bowl mix the ground chicken, breadcrumbs, milk, onion, parmesan cheese, egg, garlic powder, Italian seasoning, lemon zest, salt and pepper. Mix very well until combined.
- Divide the chicken into 8 equal balls. Flatten each ball into a disk, place a cube of mozzarella cheese in the centre of each disk, then wrap the chicken around the cube of cheese. Use your hands to shape each meatball into a cone (like a volcano).
- Dip each meatball into the egg coating, gently turning it to coat well. Next, dip in the breadcrumbs making sure that every meatball is very well-coated.
- Set on a lined baking sheet and bake 18-22 minutes until chicken is cooked through. (If you opt for larger meatballs, as seen in the video, you’ll need to bake them longer, 20-25 minutes or until cooked through.)
- Remove from the oven and drizzle pizza sauce on top of each meatball and sprinkle on the grated mozzarella.
- Set the oven to broil and return the meatballs to the oven to melt the cheese on top (3-5 minutes).
- Remove from the oven and garnish with parsley.
Questions & Replies
-
Do you think these are freezable? -
Please fix the breadcrumb part of recipe. 1/4 cup or 1 cup into meatballs?
Reviews
-
Our volcanos turned out just like the pictures and tasted awesome. They were much easier to make than I expected. My 4 year old grandson loves dinosaurs so his plate had 4 little visiting plastic creatures beside the volcano. We used ground turkey instead of chicken and since we don't all like onions they were left out. The recipe was confusing since it said to set aside 1 cup of bread crumbs for the volcano meat mixture but then later said to use 1/4 C. We used the 1/4 rather than a full cup and they were perfect! -
-
Although the recipe is a little confusing, it was delicious! I don't have kids, so just made this into regular shaped large meatballs. I have never used ground chicken for meatballs and was surprised at how good they were. Planning to make again and just make smaller meatballs. -
This looks delicious, but I wish the recipes on this site gave nutritional information. -
These are actually quite easy to make, but look really fun once finished. I think these would go down really well with kids since they look like volcanoes and have the surprise of the cheese in the middle! I liked that these were baked instead of fried which made cooking them a lot simpler (since I didn’t have to clean up any cooking oil!). -
The nutritional value, is posted next to the word INGREDIENTS.
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RECIPE SUBMITTED BY
Food.com
United States
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