Servings
Font
Back
0 from 3 votes

Mozzarella Stuffed Chicken Parmesan Meatballs

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!

Prep Time
15 mins
Cook Time
15 mins
Total Time
31 mins
Servings: 4
Calories: 515 kcal
Course: Appetizer
Cuisine: Italian-American Fussion

Ingredients

meatballs
  • 1 pound ground chicken
  • 1/2 cup oat flour
  • 1 tablespoon Minced basil
  • 2 teaspoons minced thyme
  • 1 teaspoon minced oregano
  • 1 garlic clove, minced
  • 1 egg yolk
  • 1 ¾ teaspoon salt
  • ½ teaspoon cracked black pepper
  • 12 ½ “ cubes part-skim mozzarella (about 6 ounces)
dredging mixture
  • 1 cup all purpose flour
  • 2 teaspoons garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon smoked paprika
  • 1 teaspoon salt
  • ½ teaspoon cracked black pepper
  • 1 egg
  • 1 egg white
  • 2 cups vegetable oil for frying
garnish
  • fried basil leaves optional
  • grated parmesan optional
  • marinara sauce for dipping

Instructions

    Cup of Yum
  1. 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.
  2. 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.
  3. Combine all the ingredients of the dredging mixture together into a shallow baking dish and whisk together.
  4. 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.
  5. 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.
  6. 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

Calories 515kcal (26%) Carbohydrates 38g (13%) Protein 39g (78%) Fat 23g (35%) Saturated Fat 10g (50%) Polyunsaturated Fat 3g Monounsaturated Fat 8g Trans Fat 1g Cholesterol 214mg (71%) Sodium 1966mg (82%) Potassium 807mg (23%) 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

% 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.