Go Back
+ servings
5 from 1 vote

Mozzarella-Stuffed Chicken Parmesan Meatballs

This recipe for chicken parmesan meatballs stuffed with mozzarella yields the ultimate cozy comfort food.

Ingredients

  • 3/4 cup grated Parmesan cheese
  • 1/2 cup bread crumbs
  • 1 large egg
  • 3 Tablespoons tomato paste
  • 2 teaspoons Italian seasoning
  • 1 teaspoon dried parsley
  • 1 teaspoon garlic powder
  • kosher salt
  • freshly-ground black pepper
  • 2 pounds ground chicken
  • 1 (8 ounce) package ciliegine (small balls of mozzarella cheese)
  • 1/4 cup all-purpose flour
  • 1-2 Tablespoons extra virgin olive oil
  • marinara sauce, pasta, more cheese, fresh herbs (for serving)

Instructions

  • In a large bowl, combine Parmesan, bread crumbs, egg, tomato paste, Italian seasoning, parsley, garlic powder, salt, and pepper to taste. Mix well. Add the chicken and mix gently, just until combined.
  • Scoop the mixture out into medium-large meatballs, using about 2 Tablespoons each. Using your hands, open each meatball and press a ball of mozzarella inside, then shape and pinch the meat around it so the cheese is completely covered. Set prepared meatballs aside on a plate.
  • Preheat the oven to 350 degrees F. Set flour on a small plate, and gently roll each meatball through it to form a light coating.
  • Warm the olive oil in a large oven-safe skillet over medium-high heat. Add the meatballs and cook for 3-4 minutes, turning frequently, until they are evenly browned. Work in batches as needed to avoid over-crowding, setting browned meatballs aside on a paper-towel lined plate.
  • When all the meatballs are browned, gently wipe out the skillet, then pour in marinara sauce. Nestle meatballs into the sauce, and bake for 18-20 minutes, until the sauce is bubbling and meatballs are cooked through. If desired, sprinkle with additional mozzarella during the last few minutes of baking. Serve with additional cheese, herbs, and pasta, as desired.

Notes

  1. A cookie scoop makes fast work of scooping out the meatballs evenly. I have and love this one! 
  2. Use 1 jar of marinara sauce, or 1 batch of this easy homemade version!
  3. Meatballs can be prepped through step 2 up to 2 days ahead of time, and kept in the fridge, tightly wrapped, until ready to cook.
  4. Leftovers will keep well in the fridge for 3-4 days.
  5. Adapted from Rachael Ray Everyday.

Nutrition Estimate

Calories: 89 kcal, Carbohydrates: 2 g, Protein: 8 g, Fat: 5 g, Saturated Fat: 1 g, Cholesterol: 42 mg, Sodium: 106 mg, Potassium: 232 mg, Vitamin A: 70 IU, Vitamin C: 0.4 mg, Calcium: 50 mg, Iron: 0.6 mg
Did you make this recipe?Leave a review below, then snap a quick picture and tag @nourishandfete on Instagram so I can see it!