Description
Chicken Parmesan Meatballs are a delightful twist on the classic Italian favorite, combining juicy ground chicken meatballs stuffed with creamy bocconcini mozzarella and coated in a flavorful blend of Parmesan, herbs, and spices. Pan-seared to a golden brown and then finished baking in a rich marinara sauce, these meatballs are perfect for a comforting dinner served with fresh basil and extra cheese.
Ingredients
Scale
Meatball Mixture
- 1 pound ground chicken
- ½ cup grated Parmesan cheese
- ⅓ cup panko breadcrumbs
- 1 egg
- ¾ teaspoon salt
- ¾ teaspoon freshly cracked black pepper
- ½ teaspoon dried oregano
- ½ teaspoon dried parsley
- ½ teaspoon red pepper flakes
Coating
- ½ cup flour
Filling
- Bocconcini mozzarella balls (quantity enough to insert one inside each meatball)
Cooking
- ½ cup olive oil
- 1 jar marinara sauce
Garnish
- Handful of torn fresh basil leaves
- Extra bocconcini mozzarella (optional)
- Salt and freshly cracked black pepper for dusting
Instructions
- Mix the Meatball Ingredients. In a large mixing bowl, combine the ground chicken, grated Parmesan, panko breadcrumbs, egg, salt, black pepper, oregano, parsley, and red pepper flakes. Use your hands to gently but thoroughly mix the ingredients until evenly combined.
- Form the Meatballs. Shape the mixture into small golf ball-sized meatballs. Prepare each meatball by inserting a bocconcini mozzarella ball into the center, then reshape the meatball to fully enclose the cheese so it is hidden from view.
- Dredge in Flour. Lightly coat each stuffed meatball with flour and gently tap off any excess to prepare for browning.
- Preheat the Oven. Set your oven to 350°F (175°C) to preheat while you brown the meatballs.
- Brown the Meatballs. Heat olive oil in a large heavy-bottom skillet over medium-high heat. When the oil is hot, add half the meatballs and sauté for 3-4 minutes, turning occasionally to brown all sides evenly. Remove browned meatballs and repeat with the remaining batch.
- Add Sauce and Combine. Pour the marinara sauce into the skillet and nestle all the browned meatballs on top of the sauce.
- Bake to Finish Cooking. Transfer the skillet with the meatballs and sauce into the preheated oven. Bake for 15-20 minutes until the meatballs are completely cooked through and the cheese inside is melted.
- Garnish and Serve. Remove the skillet from the oven, season with additional salt and freshly cracked pepper, sprinkle torn fresh basil leaves and if desired, extra bocconcini mozzarella on top. Serve immediately while hot.
Notes
- Ensure the bocconcini balls are fully enclosed inside the meatballs to prevent cheese from leaking during cooking.
- You can substitute fresh mozzarella balls if bocconcini are unavailable.
- For a spicier kick, increase the red pepper flakes to taste.
- Serve these meatballs over pasta, rice, or with a side of crusty bread to enjoy the sauce fully.
- Leftover meatballs can be stored in the refrigerator for up to 3 days or frozen for longer storage.
Nutrition
- Serving Size: 1 serving (about 4 meatballs)
- Calories: 380 kcal
- Sugar: 6 g
- Sodium: 620 mg
- Fat: 20 g
- Saturated Fat: 6 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 15 g
- Fiber: 1.5 g
- Protein: 34 g
- Cholesterol: 110 mg
