Chicken Parm Meatballs (Mozzarella Stuffed)

These Chicken Parm Meatballs are stuffed with mozzarella and give everything you love about classic chicken parmesan in easy meatball form! After browning the meatballs on the stove, add your favorite marinara to the pan and pop in the oven to bake.

This is one of those recipes that is weeknight friendly OR fun enough for a weekend dinner. I love to serve them with cooked pasta and a salad like this arugula salad. To really round out the meal, you can add crusty bread or air fryer garlic bread.

Jump to:

• Why I Love It:
• Ingredients
• Step by step instructions
• Substitutions and Variations
• Equipment
• Leftovers and Storage
• Recipe Tips
• Frequently Asked Questions
• Related Recipes
• Recipe

Why I Love It:

• Cheesy and Mozzarella Stuffed - Stuffing the chicken meatballs with small mozzarella balls takes them over the top!
• Flavor of Chicken Parmesan - We add lots of spices to the chicken mixture and dredging the meatballs in flour before browning gives them a perfect crust.
• Store-bought Marinara - To keep this recipe easy, it uses a jar of your favorite marinara or pasta sauce.

Ingredients

• Ground Chicken
• Ciliegine Fresh Mozzarella Balls - If you can't find the small mozzarella balls, you can also cut up fresh mozzarella into ½ inch cubes
• Egg
• Panko Breadcrumbs - Adding breadcrumbs to a meatball mixture helps bind them together
• Grated Parmesan - In addition to adding fresh grated parmesan to the meat mixture, I like to grate extra on top before serving.
• Spice - Italian Seasoning, Garlic Powder, Onion Powder, Red Pepper Flakes, Salt and Pepper
• All-Purpose Flour - To dredge the meatballs before browning. This helps get better browning and helps the meatballs hold their shape better when browning.
• Olive Oil
• Jarred Marinara Sauce - Use your favorite! You can also use about 3 cups of homemade sauce.
• Fresh Basil - Optional for garnish
• Pasta - Optional for serving

Step by step instructions

This recipe for Chicken Parm Meatballs is simple to make, but is loaded with flavor!

1. Chicken Mixture - In a mixing bowl, combine the meatball ingredients and gently mix to combine (I use my hands).
2. Form Meatballs - Form the mixture into 12 meatballs and stuff each meatball with one mozzarella ball. Roll the formed meatballs in the flour to coat on all sides.
3. Brown Meatballs - Heat a large skillet or sauté pan over medium heat and add the olive oil. Working in batches, brown the meatballs on all sides (they will not be fully cooked at this point). Set the browned meatballs aside on a plate and remove the skillet from the heat.
4. Bake Meatballs - To the same pan, add the marinara and place the browned meatballs on top. Bake in the preheated oven until they are cooked through and the marinara is slightly bubbling.
5. Serve - Sprinkle with fresh sliced basil, extra Parmesan Cheese, and serve.

Substitutions and Variations

• Italian Seasoning - If you don't have Italian Seasoning, you can just use equal parts dried parsley, dried basil, and dried oregano.
• Ground Turkey - While using ground chicken is key for that 'chicken parmesan' flavor, these still taste amazing with ground turkey if that's all you have.

Equipment

Large Skillet or Sauté Pan - Pictured is an 11-inch skillet. I recommend using a large skillet that is between 10 and 12 inches or you can use a deep sauté pan. You don't need a lid for this recipe.

Large Cookie Scoop (optional) - I like to use a ⅓ cup scoop to evenly portion out the meatballs.

Leftovers and Storage

Leftovers can be stored in an airtight container in the fridge for up to 4 days. I prefer to reheat leftovers in a 350 degrees F oven until warmed.

Recipe Tips

• Don't Crowd when Browning - When you brown the meatballs, it's much easier and more effective if you don't crowd the pan. Depending on how big your skillet is, you likely will need to brown in batches.
• Don't Over Mix - When mixing up the chicken mixture, don't over work or the meatballs can be tough and chewy. I find it easiest to mix with my hands.
• Use a Cookie Scoop For Even Sized Balls - I like to use a large cookie scoop to portion out the meatballs so that they're all the same size.

Frequently Asked Questions

Related Recipes

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