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Chicken Parmesan Stuffed Meatballs
5 from 6 votes

Chicken Parmesan Stuffed Meatballs

Chicken meatballs stuffed with mozzarella cheese, and coated with seasoned breadcrumbs and parmesan cheese. These are packed with flavor!

Prep Time
30 mins
Cook Time
25 mins
Course: Main Course, Others
Cuisine: Italian, American

Ingredients

  • 1 pound ground chicken I use 7% fat, lean
  • 1 cup panko breadcrumbs divided
  • 1/2 Tablespoon onion dried minced
  • 1 Tablespoon parsley or 1/2 Tablespoon dried parsley, fresh
  • 1/2 cup Parmesan Cheese freshly grated
  • 2 teaspoons garlic salt
  • 1 teaspoon black pepper
  • 1 garlic minced, clove
  • 1 egg beaten, large
  • 10 to 11 mozzarella cheese about 1/2-inch cubes, small cubes
  • 1 jar (24 ounces) marinara sauce

Instructions

    Cup of Yum
  1. Preheat oven to 375° F. Spray a 12 cup muffin tin with non-stick spray.
  2. In a large bowl, stir together 1/4 cup panko breadcrumbs, minced onion, parsley, parmesan cheese, garlic salt, pepper, minced garlic and egg. Stir until combined. Add the ground chicken to the mixture, and gently combine (using your hands is the easiest).
  3. Form the meatballs by rolling 3 Tablespoons of chicken mixture in your hands, shaping into a ball. (I use a measuring spoon and measure precisely 3 Tablespoons per meatball.) Press one cube of mozzarella cheese into the center of the meatball; pressing mixture around it to hide the cheese. Repeat with remaining chicken mixture and mozzarella cheese.
  4. Place the remaining panko breadcrumbs onto a large plate. Roll each meatball into the crumbs and then place in the muffin tin. You should get 10 to 11 meatballs total.
  5. Bake meatballs, uncovered, for 22 to 25 minutes or until fully cooked. Serve meatballs warm with warm marinara sauce. Enjoy!

Notes

  • Recipe Yields: 10 meatballs. Serves 3 to 4.
  • Freezer Instructions: Cook meatballs according to instructions above. Let cool then place in a freezer-safe container. Store in freezer up to 2 months.
  • To Reheat: Place the frozen meatballs in a greased 9x13 inch baking dish. Cover with marinara sauce. Cover and bake at 350° F. for 1 hour. Uncover and continue to bake 20 minutes or until meatballs are fully heated through.
  • Crock Pot Reheat: Place meatballs in a crock pot. Pour marinara sauce over the tops. Cover with lid and cook on Low heat for 4 hours.