Ingredients:
3/4 lb spaghetti
1 1/2 cups plain breadcrumbs, divided
1/2 cup whole milk
1 teaspoon salt
1/4 teaspoon pepper
1 lb ground chicken
2 cups vegetable oil
3 oz fresh mozzarella, cut into 16 pieces
3 cups marinara sauce
2 tablespoons chopped fresh parsley
Method:
Preheat oven to 350 F. Line a rimmed baking sheet with paper towels.
Cook the spaghetti in a large pot of boiling salted water according to the package directions.
Meanwhile, mix 1/2 cup of the breadcrumbs, the milk, salt and pepper together in a medium bowl. Add the ground chicken, and use your hands to gently mix just until evenly distributed.
Add the oil to a large straight-sided skillet (I used cast iron), and set over medium heat. Heat the oil to 350 F on a candy thermometer.
While the oil is heating, add the remaining 1 cup of breadcrumbs to a shallow dish (a pie plate works well). Separate the ground chicken mixture into 4 even portions. Working with one portion at a time, press it into a disk. Add 4 pieces of the mozzarella to the center of the disk, then shape into a ball around the cheese. Roll the meatball in the breadcrumbs, then repeat with the remaining portions of ground chicken.
Fry the meatballs in the hot oil until golden brown and crisp on all sides (you’ll have to flip them), about 5 minutes. Transfer to the prepared baking sheet and allow the excess oil to drain for 1 minute. Remove and discard the paper towels, then bake the meatballs on the baking sheet until cooked through, about 15 minutes.
Divide the pasta among four bowls, then top with marinara and one meatball. Garnish with the parsley.
