"Decorating" and Chicken Parm Meatballs

We got back from the Catskills mid-day on Saturday and enjoyed a lazy afternoon watching football, "decorating" for Christmas, and eating amazing Chicken Parm Meatballs. Because we go home for Christmas, we don't get to enjoy our tree and decorations unless we get everything set up early, hence starting the day or two after Thanksgiving. We pulled out all of the Christmas decorations and began setting up the window displays and hung the L.L. Bean wreath on the front door (tomorrow is the tree). My dearest husband seems to think decorating is throwing up colored, blinking lights in his "office!" As many of you know, white vs. colored lights is one of the few things Tyler and I don't agree on and it's always a sticking point at Christmas time :)

• 1 lb. ground chicken (makes 4 large meatballs)
• 1/2 cup plain breadcrumbs (you could do 1/2 Italian and 1/2 plain) + 1/4 cup plain breadcrumbs in small bowl
• 1 teaspoon salt
• 1/4 teaspoon pepper
• 1/2 skim milk
• 2 cups vegetable oil
• 12 cubes of mozzarella cheese (about 2-3 oz)
• Marinara sauce and spaghetti

Directions

1. Preheat the oven to 350 degrees. 
2. In a medium bowl, mix 1/2 cup breadcrumbs, milk, salt, pepper, and ground chicken until combined. Be careful not to over-mix.
3. In a medium skillet, preheat vegetable oil to 350 degrees. As the oil is heating up, divide the chicken mixture into 4 patties and place 2-3 mozzarella cubes in the middle of the patty. Roll the chicken patty into a ball. Next, roll ball into remaining 1/4 cup of plain breadcrumbs until chicken is coated in breadcrumbs.
4. Drop the meatballs into the hot oil and cook for 2.5 minutes on each side. With a slotted spoon, take out the meatballs and place on a paper towel for 1 minute.
5. Place meatballs in a baking dish and cook for 12 minutes. Serve meatballs over spaghetti with marinara sauce

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