Mozzarella Stuffed Chicken Parmesan Meatballs
User Reviews
5
2 reviews
Excellent
-
Prep Time
15 mins
-
Cook Time
16 mins
-
Total Time
31 mins
-
Servings
4
-
Calories
515 kcal
-
Course
Appetizer
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Cuisine
Italian-American Fussion
Mozzarella Stuffed Chicken Parmesan Meatballs
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Our Mozzarella Stuffed Chicken Parmesan Meatballs are a fun take on the beloved classic dish! The meatballs are packed with tons of flavor, moist and tender. The melted mozzarella center takes these meatballs over the top for a delicious meatball that can be served as an appetizer or tossed with pasta for a full meal!
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Ingredients
meatballs
- 1 pound ground chicken
- 1/2 cup oat flour
- 1 tablespoon basil minced
- 2 teaspoons thyme minced
- 1 teaspoon oregano minced
- 1 garlic clove, minced
- 1 egg yolk
- 1 ¾ teaspoon salt
- ½ teaspoon black pepper cracked
- 12 mozzarella cheese about 6 ounces, part-skim, half inch cubes
dredging mixture
- 1 cup all-purpose flour
- 2 teaspoons garlic powder
- 1 teaspoon onion powder
- 1 teaspoon smoked paprika
- 1 teaspoon salt
- ½ teaspoon black pepper cracked
- 1 egg
- 1 egg white
- 2 cups vegetable oil for frying
garnish
- basil leaves optional, fried
- Parmesan Cheese optional, grated
- marinara sauce for dipping
Instructions
- Place chicken, oat flour, basil, thyme, oregano, garlic, egg yolk, salt and pepper into a large mixing bowl and mix together until all ingredients are fully combined, making sure not to over-mix and toughen the meatball mixture.
- Taking 2 tablespoons of the mixture at a time, flatten into a disc on the palm of your hand and place a cube of mozzarella onto the center of the disc. Mold the mixture around the cheese, into a ball and roll until completely sealed.
- Combine all the ingredients of the dredging mixture together into a shallow baking dish and whisk together.
- Lightly coat each meatball with the flour mixture, shaking off any excess. Continue by rolling each meatball into the beaten eggs and back into the flour mixture. Repeat this step until all meatballs have been coated.
- Fill a skillet with 1 inch of oil and place over medium heat. Once the oil reaches 350˚F, carefully add a few meatballs to the skillet and fry for about 4 minutes on each side or until the meats are golden brown and just cooked through. Transfer onto paper towels and lightly season with salt and pepper.
- Repeat until all meatballs have been fried. Garnish with fried basil leaves and grated Parmesan, if desired. Serve immediately with marinara sauce.
Notes
- **Nutritional information does not include optional garnishes or marinara sauce**
- Makes 12 meatballs
- TO BAKE: Replace the ap flour with panko breadcrumbs. Line coated meatballs onto a parchment lined baking sheet and lightly spray each meatball with cooking spray. Bake in the oven at 375˚F for 15 to 17 minutes or until golden brown and cooked through completely. Serve.
Nutrition Information
Show Details
Calories
515kcal
(26%)
Carbohydrates
38g
(13%)
Protein
39g
(78%)
Fat
23g
(35%)
Saturated Fat
10g
(50%)
Polyunsaturated Fat
3g
(18%)
Monounsaturated Fat
8g
(40%)
Trans Fat
1g
(50%)
Cholesterol
214mg
(71%)
Sodium
1966mg
(82%)
Potassium
807mg
(17%)
Fiber
3g
(12%)
Sugar
1g
(2%)
Vitamin A
660IU
(13%)
Vitamin C
2mg
(2%)
Calcium
387mg
(39%)
Iron
4mg
(22%)
Nutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 515 kcal
% Daily Value*
| Calories | 515kcal | 26% |
| Carbohydrates | 38g | 13% |
| Protein | 39g | 78% |
| Fat | 23g | 35% |
| Saturated Fat | 10g | 50% |
| Polyunsaturated Fat | 3g | 18% |
| Monounsaturated Fat | 8g | 40% |
| Trans Fat | 1g | 50% |
| Cholesterol | 214mg | 71% |
| Sodium | 1966mg | 82% |
| Potassium | 807mg | 17% |
| Fiber | 3g | 12% |
| Sugar | 1g | 2% |
| Vitamin A | 660IU | 13% |
| Vitamin C | 2mg | 2% |
| Calcium | 387mg | 39% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5
2 reviews
Excellent
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