Chicken Parm Meatballs

1 pound ground chicken

4 eggs, divided

1/2 cup plus 1 1/2 cups Panko breadcrumbs, divided

1/2 cup plus 1/3 cup grated Parmesan cheese 

1 teaspoon Italian seasoning

1/2 teaspoon kosher salt

10 ciliegine mozzarella balls 

1 1/2 cups flour

Oil, for frying

Marinara sauce, for serving

In a large bowl combine chicken, 1 egg, 1/2 cup panko, 1/2 cup Parmesan, Italian seasoning and salt. Mix until combined. Place remaining panko in a shallow pie pan and combine with remaining Parmesan. Place flour in a shallow pie pan. In a large bowl, beat remaining eggs. 

Using a 2-ounce scoop, scoop out meat and wrap each scoop around a mozzarella ball, enclosing it completely. Dredge in flour, then beaten egg, then panko. 

In a large saucepan or Dutch oven over medium heat, heat 4 inches of oil to 350°. Fry meatballs until panko is dark golden brown and meat is cooked through, about 5 minutes. 

Serve meatballs with marinara sauce for dipping.