Chicken Parmesan Stuffed Meatballs Recipe

Introduction

Chicken Parmesan Stuffed Meatballs are a delicious twist on a classic favorite, combining tender ground chicken with gooey mozzarella cheese inside. Baked to perfection and served with warm marinara sauce, these meatballs make a comforting and satisfying meal.

Ingredients

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

Instructions

1. Step 1: Preheat your oven to 375° F. Lightly spray a 12-cup muffin tin with non-stick spray to prevent sticking.
2. Step 2: In a large bowl, combine 1/4 cup Panko breadcrumbs, dried minced onion, parsley, Parmesan cheese, garlic salt, black pepper, minced garlic, and beaten egg. Mix well until all ingredients are evenly incorporated.
3. Step 3: Add the ground chicken to the bowl and gently mix using your hands until just combined, taking care not to overwork the meat.
4. Step 4: To form the meatballs, measure 3 tablespoons of the chicken mixture and shape it into a ball in your hands. Press one cube of mozzarella cheese into the center, then wrap the meat around the cheese to fully encase it. Repeat this process with the remaining mixture and cheese cubes.
5. Step 5: Pour the remaining Panko breadcrumbs onto a large plate. Roll each meatball in the breadcrumbs to coat evenly, then place them into the prepared muffin tin. You should end up with about 10 to 11 meatballs.
6. Step 6: Bake the meatballs uncovered for 22 to 25 minutes, or until they are fully cooked through and reach a safe internal temperature.
7. Step 7: Warm the marinara sauce in a saucepan. Serve the meatballs hot with the warmed marinara spooned over or on the side. Enjoy your flavorful Chicken Parmesan Stuffed Meatballs!

Tips & Variations

• For a crispier coating, you can lightly spray the meatballs with cooking spray before baking.
• Fresh herbs like basil or oregano can be added for extra flavor.
• Substitute ground turkey if you prefer a different lean meat option.
• If you like a little heat, add red pepper flakes to the meat mixture or marinara sauce.

Storage

Store leftover meatballs in an airtight container in the refrigerator for up to 3 days. To reheat, warm gently in a skillet with marinara sauce or microwave until heated through. These meatballs can also be frozen for up to 2 months; thaw overnight in the refrigerator before reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use shredded mozzarella instead of cubes?

While shredded mozzarella can be used, using cubes helps keep the cheese neatly inside each meatball without melting out too quickly during baking.

How can I tell if the meatballs are fully cooked?

The meatballs are done when they reach an internal temperature of 165° F and the juices run clear. They should be firm to the touch and no longer pink inside.

Chicken Parmesan Stuffed Meatballs Recipe

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4.6 from 56 reviews

These Chicken Parmesan Stuffed Meatballs combine lean ground chicken mixed with flavorful herbs, Parmesan cheese, and crispy Panko breadcrumbs, all stuffed with melty mozzarella cheese. Baked until golden and juicy, they are served warm with marinara sauce for a comforting Italian-inspired dish perfect as an appetizer or main course.

• Author: nova
• Prep Time: 15 minutes
• Cook Time: 25 minutes
• Total Time: 40 minutes
• Yield: 10 to 11 meatballs 1x
• Category: Main Course
• Method: Baking
• Cuisine: Italian
• Diet: Low Fat

Ingredients

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Meatball Mixture

• 1 pound lean ground chicken (7% fat)
• 1/4 cup Panko breadcrumbs
• 1/2 Tablespoon dried minced onion
• 1 Tablespoon fresh parsley (or 1/2 Tablespoon dried parsley)
• 1/2 cup freshly grated Parmesan cheese
• 2 teaspoons garlic salt
• 1 teaspoon black pepper
• 1 garlic clove, minced
• 1 large egg, beaten

Filling

• 10 to 11 small cubes of Mozzarella cheese (about 1/2-inch cubes)

Coating and Sauce

• 3/4 cup Panko breadcrumbs (remaining after 1/4 cup used in meatball mixture)
• 1 jar (24 ounces) marinara sauce
• Non-stick cooking spray (for muffin tin)

Instructions

1. Preheat Oven and Prepare Pan: Preheat your oven to 375° F (190° C). Spray a 12-cup muffin tin with non-stick cooking spray to prevent sticking.
2. Make Meatball Mixture: In a large bowl, combine 1/4 cup Panko breadcrumbs, dried minced onion, fresh parsley, grated Parmesan cheese, garlic salt, black pepper, minced garlic, and beaten egg. Stir until thoroughly mixed. Add the ground chicken and gently mix with your hands until combined.
3. Form Meatballs and Stuff: Using a measuring spoon, portion out 3 tablespoons of the chicken mixture and roll into a ball. Press one cube of mozzarella cheese into the center and shape the meat around it to fully enclose the cheese. Repeat this process with the remaining mixture and cheese cubes, making 10 to 11 meatballs total.
4. Coat Meatballs with Breadcrumbs: Spread the remaining 3/4 cup Panko breadcrumbs on a large plate. Roll each meatball in the breadcrumbs to coat evenly, then place each one into the prepared muffin tin cups.
5. Bake: Place the muffin tin in the preheated oven and bake uncovered for 22 to 25 minutes, or until the meatballs are fully cooked through and golden brown.
6. Serve: Warm the marinara sauce. Serve the hot, stuffed meatballs with the marinara sauce on the side or spooned over them. Enjoy immediately for best flavor and texture.

Notes

• Use lean ground chicken (around 7% fat) to keep meatballs moist and tender.
• Press the mozzarella cubes well inside the meat mixture to prevent cheese from leaking out while baking.
• Meatballs can be made ahead and refrigerated before baking for convenience.
• For a crispier crust, broil the meatballs for 1-2 minutes at the end of baking, watching carefully to avoid burning.
• These meatballs can be served as an appetizer or as a main course over pasta or zoodles.

Keywords: Chicken Parmesan, Stuffed Meatballs, Italian Meatballs, Baked Meatballs, Mozzarella, Marinara, Easy Dinner