Tender meatballs wrapped around molten mozzarella and simmered in rich marinara.

2/3 cup plain breadcrumbs

1 pound ground chicken

3 garlic cloves, minced

1 cup chopped fresh parsley

1 large egg, beaten

1/2 cup grated Parmesan cheese

2 teaspoons dried oregano

1/2 teaspoon sweet paprika

Kosher salt

Black pepper

20 small mozzarella balls

Olive oil

1 jar (25 ounces) marinara sauce

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1. Preheat the oven to 400°F. Spread half of the breadcrumbs on a plate.

2. Combine the chicken, garlic, parsley, egg, Parmesan, and remaining breadcrumbs. Add oregano, paprika, salt, and pepper.

3. Shape 1-tbsp portions around mozzarella balls and seal.

4. Roll each meatball in breadcrumbs.

5. Heat an oven-safe skillet with olive oil and brown meatballs.

6. Return all meatballs to the skillet and pour marinara over them.

7. Cover and bake 10–15 minutes until cooked through.

Use low-moisture mozzarella for less leaking. Reheat gently in sauce to keep centers soft.