Chicken Parmesan Stuffed Meatballs Recipe
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.
- 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
Scale
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
- 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.
- 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.
- 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.
- 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.
- 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.
- 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
