Cheesy Chicken Parm Volcanos
- Ready In:
8 large meatballs
- 2 cups breadcrumbs
- 3 tablespoons olive oil
- 2 tablespoons dried parsley
- 1 large egg
- 2 tablespoons water
- 2 teaspoons cornstarch
- 2 tablespoons all-purpose flour
- 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
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.
Join The Conversation
I made this yesterday. It was really tasty. Just hubby and I, so I cut the meat portion and breadcrumb portion in half, and it made 3 large volcanos. The only real critique I have is that I used fresh mozz in the volcanos and it didn't get very melty. The recipe didn't specify whether to use fresh mozz or not, so I will make it again, probably using mozz string cheese. I also didn't use pizza sauce, I used homemade marinara.
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!).