Chicken Parmesan Stuffed Meatballs
Giant chicken meatballs stuffed with mozzarella cheese, and coated with seasoned breadcrumbs and parmesan cheese. These are packed with flavor!
Servings 12
Ingredients
- 1 pound lean ground chicken (I use 7% fat)
- 1 cup panko breadcrumbs, divided
- 1/2 Tablespoon dried minced onion
- 1 Tablespoon fresh parsley
- 1/2 cup freshly grated Parmesan cheese
- 2 teaspoons garlic salt
- 1 teaspoon black pepper
- 1 garlic clove, minced
- 1 large egg, beaten
- 8 ounces Mozzarella cheese cut into 1/2 inch cubes
- 1 jar (24 ounces) marinara sauce
Instructions
- Preheat oven to 375° F. Spray a 12 cup muffin tin with non-stick spray.
- In a large bowl, stir together 1/4 cup panko breadcrumbs, minced onion, parsley, parmesan cheese, garlic salt, pepper, minced garlic and egg. Stir until combined.
- 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.
- 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.
- 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.