Description
These Chicken Parm Meatballs offer all the comforting flavors of classic Chicken Parmesan packed into a perfectly sized, easy-to-eat meatball, stuffed with mozzarella cheese and baked to juicy perfection.
Ingredients
Scale
- 1 lb ground chicken (or turkey)
- 1/2 cup Italian seasoned breadcrumbs
- 1/4 cup grated Parmesan cheese, plus more for topping
- 1 large egg, lightly beaten
- 2 cloves garlic, minced
- 1/4 cup finely chopped fresh parsley
- 1 teaspoon dried oregano
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 4 oz low-moisture mozzarella cheese, cut into 1/2-inch cubes
- 1 cup marinara sauce (high quality recommended)
- 1/4 cup water (to thin sauce slightly)
- Optional: Extra shredded mozzarella or provolone for topping
Instructions
- Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper or lightly grease it.
- In a large bowl, gently combine the ground chicken, breadcrumbs, 1/4 cup Parmesan cheese, egg, minced garlic, parsley, oregano, salt, and pepper. Be careful not to overmix.
- Scoop about 1.5 tablespoons of the mixture into your palm. Flatten it slightly, place one cube of mozzarella cheese in the center, and carefully wrap the meat mixture around the cheese, forming a tight meatball. Ensure the cheese is fully sealed inside. Repeat with the remaining mixture.
- Place the meatballs on the prepared baking sheet. Bake for 18–20 minutes, or until the internal temperature reaches 165°F (74°C) and they are lightly browned.
- While the meatballs bake, prepare the sauce: In a small saucepan, combine the marinara sauce and 1/4 cup of water. Heat gently over medium-low until simmering.
- Remove the meatballs from the oven. Gently toss them in the warm marinara sauce, coating them evenly, or pour the sauce over them on the baking sheet.
- If desired, top each meatball with a little extra shredded mozzarella or provolone. Return the baking sheet to the oven and bake for another 3–5 minutes, just until the cheese is melted and bubbly.
- Serve immediately over spaghetti, zucchini noodles, or with toothpicks as an appetizer, garnished with extra fresh parsley and Parmesan cheese.
Notes
- Ensure the mozzarella cubes are completely sealed within the meatball mixture; otherwise, the cheese will leak out during baking.
- For an extra crispy exterior, you can briefly pan-sear the meatballs in a little olive oil before baking.
- If serving as an appetizer, use smaller, 1-inch meatballs and decrease the baking time slightly.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian-American
Nutrition
- Serving Size: 4 meatballs (approx.)
- Calories: 350
- Sugar: 8g
- Sodium: 650mg
- Fat: 18g
- Saturated Fat: 8g
- Carbohydrates: 15g
- Protein: 35g
