Chicken meatballs stuffed with mozzarella and honey-lemon glaze

For the meatballs:

300 gr ground chicken 1 egg ⅓ cup breadcrumbs ½ clove garlic, finely chopped 1 tbsp fresh parsley, finely chopped 1 tbsp paprika Zest of 1 lemon Salt and pepper to taste 100 gr mozzarella, cut into small cubes (for stuffing) 1 tbsp olive oil (for frying)

For the honey-lemon glaze:

2 tbsp butter 1½ tbsp honey 1½ tbsp fresh lemon juice Zest of 1 lemon Salt and pepper to taste

In a bowl, mix the ground chicken, egg, breadcrumbs, garlic, parsley, salt, and pepper. Stir well until the ingredients are thoroughly combined.

Take a small portion of the mixture, flatten it in your palm, place a cube of mozzarella in the center, and shape the mixture around it into a ball. Repeat until all the mixture is used.

Heat the olive oil in a pan over medium heat. Fry the meatballs, turning them frequently, until golden and fully cooked, about 7-8 minutes.

In the same pan (with the meatballs still in), melt the butter over medium heat. Add the honey, lemon juice, and lemon zest.

Season with salt and pepper and stir. Let the sauce simmer for 2-3 minutes until it slightly thickens.