Chicken Parmesan Stuffed Meatballs
Chicken Parmesan Meatballs combine lean chicken, Parmesan, garlic, and herbs, stuffed with melty mozzarella and served with rich marinara—a tasty twist on an Italian classic!
You guys, these Chicken Parmesan Stuffed Meatballs are amazing! I have officially claimed them as my new favorite meal and I don’t even eat meatballs. I hate the word meatball. Ha! It’s a terrible word. But seriously, when I saw the recipe for these Chicken Meatballs I knew I had to give them a try. I’m so glad I did!
I whipped up these Chicken Parmesan Stuffed Meatballs in no time for dinner last week. My house smelled so good as they cooked. They’re made of ground chicken, parmesan cheese, fresh parsley, panko bread crumbs and STUFFED, yes STUFFED, with mozzarella cheese. SO GOOD!
I served our meatballs with spaghetti, a big green salad and garlic bread. It was such a hit with my family. Who am I kidding? Anytime I make spaghetti my kids are happy campers. They could live off pasta forever. haha.
Next time, I make these amazing meatballs I think I will add them to a hoagie bun for Chicken Parmesan Meatball subs! That sounds so good. I know they’ll be amazing!
If the pictures don’t do these justice then just take my word for it. Put these on your dinner menu, asap!
Chicken Parmesan Stuffed Meatballs
Ingredients
- 1 pound lean ground chicken (I use 7% fat)
- 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
- Preheat oven to 375° F. Spray a 12 cup muffin tin with non-stick spray.
- 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).
- 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.
- 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.
- Bake meatballs, uncovered, for 22 to 25 minutes or until fully cooked. Serve meatballs warm with warm marinara sauce. Enjoy!
Notes
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I just can’t keep up with all your amazing recipes. I want to make them all! ;-} These sound heavenly. So glad you shared.
Thanks, Marsha 🙂
these look delicious!
Looks delicious! Can’t wait to try this recipe. However, I would love to live in a world where one serving is 2 meatballs. 🙂 My teen boys will expect 6 (or more!) each plus some for after-dinner snacking. Have you ever tried to make these a day or more ahead and keep in refrigerator until it’s time to bake? I envision standing over the counter for hours rolling chicken meatballs…definitely a late-night task in my house. LOL!
Tracy, mine came out pretty big, that’s why I suggested only 2 as a serving. I would imagine you could make these in advance up to 8 hours, and keep refrigerated until ready to bake! Oh, and it maybe took 25 minutes of prep time to make this amount, but if you double or triple the recipe you may be rolling for awhile! lol 🙂
Looks great! Can’t wait to try.
Maybe a suggestion, (cause I thought the meatballs were small, like 1 inch across, when I looked at the pics too) perhaps if you put a fork or something in the picture to show perspective! Just a thought.
How big did you make your meatballs?
Also, I’ve got no idea what “dried minced onion” is (I’m in Australia) so I’m wondering if I could finely dice a fresh onion?
These look so good, I want to leave work immediately, go home, and make them. Yum!
Sarah, they are delish! Hope you make them and love them!
OMG!! I am so making this. I love that you bake them in a muffin tin.
These are on my menu for next week! I’m so excited to try them. I’m going to try freezing them and see how they cook up!
I am in LOVE Holly! They look absolutely delicious! Pinned!
I couldn’t agree with you more- “meatball” is such a terrible word. They’re such a delightful food though…why can’t we come up with something better to call them? Moon bites? Chicken rounds? Naa…I’m not thinking of the right thing…probably why they’re still called meatballs. But these ones look REALLY really good! Can’t wait to try them!
Sarah! I loooove Moon Bites!! Bhaha! Waaay, better than “Meatballs! #cringe. You will love these!
What beautiful photos! It isn’t easy to make meatballs look so appetizing! 🙂 I have some ground chicken that I couldn’t decide what to do with, I think I will be making these tomorrow! Thanks for sharing
I am married to the pickiest eater on the planet. If you don’t believe me, or think you know a pickier eater, text me. I’ll win, I guarantee it.
I only point this out to illustrate how good these meatballs are. Ladies and gentlemen, he went back for more. This has not happened in eight years for anything but pizza.
I want to thank you from the bottom of my recipe box.
Hugs!
These are AMAZING!!
HollY, i love this recipie, i have made it 3times now, it goes well with everything!!!
For some reason I followed the recipe with a few exceptions (I used ground turkey- they’re baking in the oven and will see how they turn out) but I wasn’t able to make 12 meatballs. I was only able to get 9 meatballs from using the suggested “about 3 Tbsp of mixture.
No big deal, but I just wonder if they will taste ok. :-/
They look amazing.
I’m sure they’ll still taste great! Please let me know. I may have guessed on the measuring part.. I’ll update the recipe to 2 to 3 Tablespoons 🙂
These meatballs were A-MAZING! I personally get the chicken meatballs from Olive Garden and these by far, are much better. I have 2 kids, one of which is very picky in her preferences of food. She ate these up and has been requesting them again. Definitely a winner recipe in my books! I found your recipe through Pinterest and plan to check your website from here on out.
Do we use fresh mozzarella or the block kind??
Has anyone tried these in the air-fryer? I’m curious on time and temp.
I made this recipe for my boyfriend and mother tonight exactly as written. Wow. These are amazing. all three of us absolutely loved them. Thank you for sharing your awesome recipe, I will be making these again!
My family Loves these. Have you ever made them in an air fryer? If so, could you share cooking time and Temp?
I haven’t tried these yet in the air fryer, but if I do I will let you know. I may do a new recipe post if I do! 🙂