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    Home » Recipes » Main Dish Recipes

    Chicken Parm Meatballs (Mozzarella Stuffed)

    Published: Jan 12, 2023 by Kathleen Hansen · This post may contain affiliate links · 1 Comment

    Jump to Recipe·Print Recipe

    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.

    chicken meatballs stuffed with mozzarella cheese with text overlay

    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
    • Reviews
    chicken parm meatballs in a skillet with marinara

    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. The meatballs are also great served with roasted spaghetti squash like in this Spicy Marinara Spaghetti Squash recipe.
    ground chicken, parmesan, breadcrumbs, egg, and spices in bowl
    fresh mozzarella balls in container
    chicken mixture in glass bowl

    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.
    raw formed chicken meatballs
    raw meatballs rolled in flour
    browned chicken meatballs on plate

    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.
    chicken meatballs in skillet before baking
    finished chicken meatballs in skillet

    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.

    close up of cut open chicken parm meatball on pasta

    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. Another great meatball recipe to try out is this recipe for Spicy Meatballs with Marinara.
    chicken parm meatballs served with pasta

    Frequently Asked Questions

    How do you know when chicken meatballs are cooked?

    Chicken meatballs are fully cooked when the internal temperature reads 165 degrees F.

    How do you keep chicken meatballs from falling apart?

    Adding an egg and breadcrumbs helps bind the meatballs together. Rolling them in flour also helps them hold their shape better when browning.

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    chicken parm meatball cut open to show mozzarella

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    Print

    Recipe

    Chicken Parm Meatballs (Mozzarella Stuffed)

    mozzarella stuffed chicken parm meatballs with penne pasta
    Print Recipe

    ★★★★★

    5 from 1 reviews

    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.

    • Author: Kathleen
    • Prep Time: 10 minutes
    • Cook Time: 30 minutes
    • Total Time: 40 minutes
    • Yield: 4 servings
    • Category: Main
    • Method: Stovetop, Oven
    • Cuisine: Italian

    Ingredients

    • 1 pound lean ground chicken
    • 1 large egg
    • ⅓ cup Panko Breadcrumbs 
    • ½ cup fresh grated parmesan, about 1.5 ounces
    • 1.5 teaspoons Italian seasoning
    • ½ teaspoon garlic powder
    • ½ teaspoon onion powder
    • ½ teaspoon red pepper flakes
    • 12 ciliegine fresh mozzarella balls, cherry-sized
    • ½ cup all-purpose flour, for dredging
    • 2-3 tablespoons olive oil
    • 24 ounce jar marinara sauce
    • Kosher Salt and Pepper, to taste
    • Fresh Basil, optional for garnish
    • Cooked Pasta, optional for serving

    Instructions

    1. Prep - Start by preheating the oven to 350 degrees F.
    2. Chicken Mixture - In a mixing bowl, combine the meatball ingredients (chicken, egg, Panko, parmesan, egg, spices, and a pinch of salt and pepper to taste). Gently mix to combine (I use my hands). 
    3. Form Meatballs - Form the mixture into 12 meatballs (I used a ⅓ cup cookie scoop) and stuff each meatball with one mozzarella ball. If the mixture is sticking to your hands, you can wet your hands with water. Roll the formed meatballs in the flour to coat on all sides.
    4. Brown Meatballs - Heat a large skillet or sauté pan over medium heat and add the olive oil to coat the bottom. 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.
    5. Bake Meatballs - To the same pan, add the marinara and place the browned meatballs on top. Bake in the preheated oven for 15-20 minutes until they are cooked through (internal temperature of 165 degrees F) and the marinara is slightly bubbling.
    6. Serve - Sprinkle with fresh sliced basil, extra Parmesan Cheese, and serve.

    Notes

    Ciliegine fresh mozzarella balls - These are cherry-sized balls of fresh mozzarella sold in a plastic tub near the other fresh mozzarella. If you can't find, you can also cut up ~4 ounces of fresh mozzarella into 12 ½-inch cubes

    Nutrition

    • Serving Size: 3 Meatballs + Sauce
    • Calories: 496
    • Sugar: 8.5 g
    • Sodium: 1088.5 mg
    • Fat: 28.5 g
    • Carbohydrates: 25.7 g
    • Fiber: 3.7 g
    • Protein: 34.2 g
    • Cholesterol: 173.1 mg

    Keywords: Chicken Parm Meatballs, Chicken Parmesan Meatballs, Mozzarella Stuffed Meatballs

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    Comments

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      Recipe rating ★☆ ★☆ ★☆ ★☆ ★☆

    1. Katie says

      February 22, 2023 at 5:44 pm

      These were soooo good. We made them for a date night in with our favorite bottle of wine and they were perfect.

      ★★★★★

      Reply

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    Hi! I'm Kathleen and welcome! My favorite place to be has always been in the kitchen and I love creating recipes that are easy and approachable. Simple ingredients and easy-to-follow instructions!

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