Start by combining the ground chicken, egg, parmesan cheese, breadcrumbs, and all the seasonings in a large mixing bowl. Use your hands or a spoon to bring everything together until it’s well mixed but not overworked. Overmixing can make the meatballs tough, so be gentle!

Scoop the mixture and roll it into golf-ball-sized portions. Press a small cube of mozzarella into the center of each ball, then seal it completely so no cheese leaks out. This step gives you that delicious cheesy surprise in every bite.

Roll each stuffed meatball in a plate of extra breadcrumbs. This step is crucial for that satisfying, crispy crust you’ll love. Make sure the meatballs are fully coated on all sides.

Heat some olive oil in a skillet over medium heat and add the meatballs. Cook them in batches, turning gently until they’re golden brown and crisp on all sides. This step gives the meatballs their initial texture and seals in the juices.

Preheat the oven to 350°F. Pour marinara sauce into the skillet or a baking dish and arrange the meatballs over the sauce. Bake for about 20 minutes, allowing the flavors to meld together beautifully. During the final 5 minutes, sprinkle shredded mozzarella over the meatballs and return to the oven until it melts.

Once the meatballs are baked to perfection, remove them from the oven. Garnish with fresh basil and extra parmesan cheese. Serve them over a bed of pasta or with garlic bread on the side for an unforgettable meal.