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5 from 1 vote

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
Author Holly


  • 1 pound lean ground chicken I used 7% fat
  • 1 cup panko breadcrumbs divided
  • 1/2 Tablespoon dried minced onion
  • 1 Tablespoon fresh parsley
  • 1/2 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 1/2 inch cubes
  • 1 jar 24 ounces Marinara sauce


  • 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.


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.