In a bowl, add all ingredients listed under “Egg Wash.” Whisk until thoroughly combined and set aside.

In a bowl, add all ingredients listed under “Breading.” Mix to combined and set aside.

In a large bowl, add all ingredients (except the cubed mozzarella) listed under “Meatballs.” Thoroughly mix everything together.

Using an ice cream scooper or your hands, scoop out about two tablespoons of the seasoned ground chicken.

Press a cube of the mozzarella cheese into the center and seal it all around. Roll into a ball and place on a prepared baking sheet.

Repeat until all the seasoned ground chicken is gone and stuffed with mozzarella cheese. Should get 12-14

Meatballs.

Roll the meatballs in the egg wash, then into the seasoned panko breadcrumbs.

Give them a good squeeze while in the breadcrumbs to make sure they adhere.

Repeat with remaining meatballs and return to the prepared baking sheet.

Place in the refrigerator for 10-15 minutes to allow the meatballs to firm up some.

While that’s happening, heat a large pot of vegetable oil to 350F.

Remove the meatballs from the fridge and gently lower them into the hot vegetable oil.

Work in batches to avoid crowding the pot and lowering the temperature of the oil.

Cook the meatballs for 8-10 minutes until golden brown and cooked through.

Once cooked transfer to a cooling rack.

Serve immediately with a side of marinara sauce.

Garnish with parmesan cheese and fresh basil. Enjoy!