Description
These Chicken Parmesan Stuffed Meatballs are a delicious twist on a classic Italian favorite. Ground chicken meatballs are seasoned with Italian herbs and Parmesan, then stuffed with gooey mozzarella cheese. After browning on the stovetop, they are baked in rich marinara sauce to juicy perfection. Garnished with fresh parsley and extra Parmesan, they’re perfect for a hearty main course that pairs wonderfully with pasta or garlic bread.
Ingredients
Scale
Meatball Mixture
- 1 pound ground chicken
- 1/2 cup Italian seasoned breadcrumbs
- 1/3 cup grated Parmesan cheese
- 1 large egg
- 2 cloves garlic, minced
- 1 teaspoon Italian seasoning
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Stuffing
- 4 ounces mozzarella cheese, cut into small cubes
Cooking
- 2 tablespoons olive oil
- 2 cups marinara sauce
Garnish
- 1 tablespoon chopped fresh parsley
- Extra Parmesan cheese for serving
Instructions
- Prepare the Oven and Meatball Mixture: Preheat your oven to 400°F. In a large mixing bowl, combine ground chicken, Italian seasoned breadcrumbs, grated Parmesan cheese, egg, minced garlic, Italian seasoning, salt, and black pepper just until mixed together to maintain a tender texture.
- Form Stuffed Meatballs: Scoop about 2 tablespoons of the mixture and flatten it slightly in your palm. Place a cube of mozzarella cheese in the center, then carefully wrap the chicken mixture around it, sealing completely to form a meatball. Repeat until all mixture is used.
- Brown the Meatballs: Heat olive oil in a large oven-safe skillet over medium heat. Add the meatballs and cook, turning occasionally, until browned on all sides, about 5 to 6 minutes. This step locks in flavor and helps the cheese melt evenly inside.
- Bake in Marinara: Pour the marinara sauce around the browned meatballs in the skillet. Transfer the skillet to the preheated oven and bake for 15 to 18 minutes, or until the meatballs reach an internal temperature of 165°F, ensuring they are fully cooked through.
- Garnish and Serve: Remove the skillet from the oven. Spoon extra sauce over the meatballs and sprinkle with chopped fresh parsley and additional Parmesan cheese. Serve hot, ideally alongside pasta, garlic bread, or a fresh salad.
Notes
- Ensure the mozzarella is fully sealed within each meatball to prevent cheese leakage during baking.
- These meatballs pair excellently with spaghetti, garlic bread, or a crisp side salad.
- Leftovers can be stored in the refrigerator for up to 4 days.
