Chicken Parmesan Stuffed Meatballs
Giant chicken meatballs stuffed with mozzarella cheese, and coated with seasoned breadcrumbs and parmesan cheese. These are packed with flavor!
Serves: 12
  • 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
  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.
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.
Recipe by Life In The Lofthouse at