About this recipe:What can possibly make the humble meatball any more comforting than it already is? Well I was keen to find out and to attempt to up my meatball game in the process. I decided to make chicken meatballs in a kind of cordon bleu style. I served them with spaghetti and a tomato sauce, but there’s no reason why they shouldn't work with gravy and mashed potatoes, or rice and maybe something like tzatziki. The world is your oyster, or indeed, your meatball.
Combine the chicken mince, bread crumbs and egg with salt and pepper. Mix this well and then allow to chill for 1 hour.
Preheat the oven to 200 C / Gas 6.
Meanwhile, chop your mozzarella into small pieces (remember these have to fit inside your meatballs, so don’t make them too huge). Wrap these pieces in small pieces of the ham. It doesn't have to be perfect, once it’s cooked no one will notice if one side of the mozzarella has no ham on it or that a piece has become unwrapped.
Roll meatball sized pieces of the chicken mixture into balls and push the ham-wrapped mozzarella pieces into these. Make sure to carefully seal them closed.
Roast in the preheated oven for 10 minutes, then I turned them and roasted them for another 10 minutes, until the chicken is no longer pink.
They're now ready to be combined with tomato sauce and pasta, or with whatever you choose and to be served. Enjoy hot.
I prefer to roast meatballs, rather than frying them, because I tend to find that moving them around when frying breaks them up too much.