Chicken Parmesan Stuffed Meatballs

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Chicken Parmesan Stuffed Meatballs will quickly become a dinner time favorite. The surprise cheesy center will have everyone asking for more!

Chicken_Parm_Meatballs4You 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 only write in caps if I’m really trying to prove a point! 😉 )

 Chicken_Parm_MeatballsI 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 than just take my word for it. Put these on your dinner menu, asap!

 

Chicken Parmesan Stuffed Meatballs
 
Giant chicken meatballs stuffed with mozzarella cheese, and coated with seasoned breadcrumbs and parmesan cheese. These are packed with flavor!
Author:
Serves: 12
Ingredients
  • 1 pound lean ground chicken (I used 7% fat)
  • 1 cup panko breadcrumbs, divided
  • ½ Tablespoon dried minced onion
  • 1 Tablespoon fresh parsley
  • ½ cup Parmesan cheese, freshly grated
  • 2 teaspoons garlic salt
  • 1 teaspoon black pepper
  • 1 garlic clove, minced
  • 1 large egg, beaten
  • 8 ounces Mozzarella cheese, cut into ½ inch cubes
  • 1 jar (24 ounces) Marinara sauce
Instructions
  1. Preheat oven to 375° F. Spray a 12 cup muffin tin with non-stick spray.
  2. In a large bowl, stir together ¼ cup panko breadcrumbs, minced onion, parsley, parmesan cheese, garlic salt, pepper, minced garlic and egg. Stir until combined.
  3. Add the ground chicken to the mixture, and gently combine (with your hands is easiest). Form the meatballs by rolling about 2 Tablespoons of chicken mixture in your hands, shaping into a ball. Press one cube of mozzarella cheese into the center of the meatball, and press mixture around it to hide cheese. Repeat with remaining chicken mixture and mozzarella.
  4. 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 12 meatballs total.
  5. Bake meatballs for 20 to 25 minutes, or until fully cooked. Serve immediately with warm marinara sauce.
Notes
FREEZER INSTRUCTIONS: Cook meatballs according to instructions above. Let cool then place in a freezer-safe container. Store in freezer up to 2 months.
To reheat: Place the frozen meatballs in a greased 9x13 inch baking dish. Cover with marinara sauce. Cover and bake at 350° F. for 1 hour. Uncover and continue to bake 20 minutes or until meatballs are fully heated through.
Crock pot reheat: Place meatballs in a crock pot. Pour marinara sauce over the tops. Cover with lid and cook on Low heat for 4 hours.

 

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Recipe adapted from: Dinner A Love Story

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28 thoughts on “Chicken Parmesan Stuffed Meatballs

  1. 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!

    1. 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 🙂

      1. 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?

  2. 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!

  3. 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!

  4. 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

  5. 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!

  6. 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.

  7. 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.

  8. I noticed you said in your blog write up about this dish when you saw this recipe you had to try them. You then list yourself as the author of this recipe without crediting the original recipe author. I notice this a lot in your blog.

    1. I always give credit when a recipe is not mine. Look at the bottom of this post and I have a link to the original source. If I don’t source someone then that means it’s mine. Thanks! have a fantastic day 🙂

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