Description
These Chicken Parmesan Meatballs are a delicious twist on a classic Italian favorite, featuring tender ground chicken meatballs stuffed with gooey bocconcini mozzarella, pan-seared to golden perfection, then baked in rich marinara sauce and topped with fresh basil. Perfect as a comforting main dish, they offer a flavorful and satisfying meal that pairs wonderfully with pasta or crusty bread.
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 and Stuffing
- ½ cup all-purpose flour (for dredging)
- Bocconcini mozzarella balls (small, for stuffing)
- ½ cup olive oil (for sautéing)
For Sauce and Garnish
- 1 jar marinara sauce
- Handful of fresh basil leaves, torn
Instructions
- Mix the Meatball Ingredients: In a large mixing bowl, combine the ground chicken, grated Parmesan, panko breadcrumbs, egg, salt, black pepper, dried oregano, parsley, and red pepper flakes. Use your hands to gently but thoroughly mix until all ingredients are evenly incorporated.
- Shape the Meatballs: Form the mixture into golf ball-sized meatballs. Then, create a small indentation and insert one bocconcini mozzarella ball inside each meatball. Carefully reform the meatball around the cheese ensuring the mozzarella is completely enclosed and hidden.
- Dredge the Meatballs: Lightly coat each meatball by dredging it in flour. Gently tap off any excess flour to prevent clumping during cooking.
- Preheat the Oven: Set the oven temperature to 350°F (175°C) to prepare for baking the meatballs after browning.
- Sauté the Meatballs: Heat olive oil in a large heavy-bottomed skillet over medium-high heat. Once hot, add half of the meatballs and sauté for 3-4 minutes, turning occasionally to brown all sides. Remove browned meatballs and repeat with the remaining batch.
- Combine with Sauce and Bake: Pour the marinara sauce into the skillet, spreading it evenly. Place all the browned meatballs on top of the sauce. Transfer the entire skillet to the preheated oven and bake for 15-20 minutes until the meatballs are fully cooked through.
- Garnish and Serve: Carefully remove the skillet from the oven. Season with a dusting of salt and pepper, sprinkle with freshly chopped basil leaves, and add extra bocconcini if desired. Serve immediately for a comforting and cheesy Italian-inspired meal.
Notes
- To ensure even cooking, make sure meatballs are uniform in size, about the size of a golf ball.
- If bocconcini mozzarella balls are unavailable, small mozzarella pearls can be used as an alternative.
- You can prepare the meatballs ahead of time and refrigerate them before cooking for convenience.
- Serve with spaghetti, garlic bread, or a fresh green salad to complete the meal.
- For a spicier kick, increase the red pepper flakes based on your preference.
Nutrition
- Serving Size: 1 serving (approx. 4 meatballs)
- Calories: 380 kcal
- Sugar: 6 g
- Sodium: 720 mg
- Fat: 20 g
- Saturated Fat: 7 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 20 g
- Fiber: 2 g
- Protein: 32 g
- Cholesterol: 110 mg
