adapted by There's Always Thyme to Cook
Source: Martha Stewart Everyday Food, October 2012
salt and pepper
3/4 pound spaghetti
1 3/4 cups plain dried breadcrumbs
1/2 cup milk (I used 1%)
1 1/2 pounds ground white-meat chicken
1 - 1/2 cups olive oil
1 egg white
4 ounces fresh mozzarella, cut into small pieces
3 cups marinara sauce (homemade or jarred)
chopped fresh parsley
freshly grated Parmesan cheese
Preheat oven to 350°. In a large pot of boiling salted water, cook pasta according to package instructions; drain.
In a large bowl, combine 1/2 cup breadcrumbs, milk, egg white, a teaspoon of salt, and 1/2 teaspoon pepper. Add chicken and mix together until just combined. In a medium skillet, add the oil to about one inch or so. Heat oil on medium-high heat.
Place remaining breadcrumbs in a dish. Gently form mixture into balls, and place mozzarella pieces in center of each, then form back into a ball around cheese. Coat balls in breadcrumbs and fry until golden brown, turning once. With a slotted spoon, transfer meatballs to a paper-towel-lined rimmed baking sheet and let drain for a minute.
Discard paper towels and transfer baking sheet to the oven. Bake the meatballs until chicken is cooked through, about 15 minutes. Serve with the spaghetti and sauce. Top with grated cheese and parsley. Serve.