Preheat oven to 375° F low fan. Place chicken thighs into a food processor. Add egg, salt, black pepper, panko breadcrumbs, and the diced mozzarella. Blend for 25 seconds or until the mixture is completely incorporated. Set aside.
Cut each Burrata ball in half. Scoop out the insides using a small spoon and place them into a bowl. Set the Burrata shells to the side.
Line a countertop with plastic wrap. Scoop out 1/3 cup chicken. Place another piece of plastic wrap on top of the chicken mixture and gently press down to create a flat disc. Remove the top sheet of plastic wrap.
Place two teaspoons of the insides of the Burrata on top of the chicken. Holding one side of the plastic wrap, fold one side of the meatball over itself and then unfold the plastic wrap. Carefully pull the top and bottom corner of the meatball together then gently roll in between the palms of your hand to create the meatball. Repeat this process for the rest of the meatballs.
Bake meatballs on a parchment paper lined quarter sheet tray for 10 minutes. Check the internal temperature and continue to cook, checking every 2 minutes until internal temperature reaches 165° F. Remove from oven and carefully place a Burrata shell over each meatball. Place in oven under high broil until browned, 2 to 5 minutes.
To plate, spoon about 2 tablespoons of Smoked Tomato Jam into a bowl. Place a meatball in the center, then sprinkle with String Cheese Cracklings and Chicken Skin Cracklings. Garnish with a basil leaf, if desired.
Ingredients
2 tbsp. Real California® Mozzarella, fresh, small diced
3 Real California® Burrata cheese, balls
2 - 3 chicken thighs , skinned, deboned and cut into quarters
