Description
These Chicken Parmesan Stuffed Meatballs combine lean ground chicken with Italian seasonings, Parmesan cheese, and a melted mozzarella center for a delicious twist on classic meatballs. Baked to perfection and served with marinara sauce, they’re a savory, satisfying meal that’s easy to prepare and perfect for family dinners.
Ingredients
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
Stuffing
- 10 to 11 small cubes of Mozzarella cheese (about 1/2-inch cubes)
Coating
- 3/4 cup Panko breadcrumbs (remaining amount for coating)
Sauce
- 1 jar (24 ounces) marinara sauce
Instructions
- Preheat and Prepare Pan: Preheat your oven to 375° F. Spray a 12-cup muffin tin with non-stick spray to prevent the meatballs from sticking.
- Mix Ingredients: 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. Stir until well combined. Add the ground chicken to this mixture and gently mix using your hands until everything is evenly incorporated.
- Form Meatballs and Stuff: Measure about 3 tablespoons of the chicken mixture and roll it into a ball. Press one cube of mozzarella cheese into the center and shape the meatball around it to encase the cheese completely. Repeat this process with the remaining mixture and mozzarella cubes to make 10 to 11 meatballs.
- Coat Meatballs: Spread the remaining 3/4 cup of panko breadcrumbs on a large plate. Roll each stuffed meatball in the breadcrumbs, then place them into the prepared muffin tin cups.
- Bake: Bake the meatballs uncovered in the preheated oven for 22 to 25 minutes, or until they are fully cooked through and reach an internal temperature of 165° F.
- Serve: Warm the marinara sauce and serve the baked meatballs topped or dipped in the sauce. Enjoy this classic Italian-inspired dish hot for the best flavor and texture.
Notes
- Recipe yields 10 meatballs, serving approximately 3 to 4 people.
- Freezer instructions: Cook meatballs as usual, let cool, then store in a freezer-safe container for up to 2 months.
- To reheat from frozen: Place meatballs in a greased 9×13 inch baking dish, cover with marinara sauce, cover with foil, and bake at 350° F for 1 hour. Remove foil and bake an additional 20 minutes until heated through.
- Crock Pot Reheat: Place meatballs in crock pot, top with marinara sauce, cover, and cook on low heat for 4 hours.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian-American
