Description
These Chicken Parmesan Meatballs are tender, juicy, and packed with cheesy goodness. Ground chicken is mixed with Parmesan, herbs, and spices, then stuffed with mozzarella bocconcini balls for a delightful surprise inside. The meatballs are seared to develop a golden crust and then baked in rich marinara sauce until perfectly cooked. Garnished with fresh basil, this recipe offers a comforting, flavorful twist on classic Italian favorites.
Ingredients
Meatball Mixture
- 1 pound ground chicken
- 1/2 cup grated Parmesan cheese
- 1/3 cup panko breadcrumbs
- 1 egg
- 3/4 teaspoon salt
- 3/4 teaspoon freshly cracked black pepper
- 1/2 teaspoon dried oregano
- 1/2 teaspoon dried parsley
- 1/2 teaspoon red pepper flakes
Coating and Stuffing
- 1/2 cup flour
- 12 bocconcini mozzarella balls
Cooking Ingredients
- 1/4 cup olive oil
- 24 ounces marinara sauce
- Handful of basil leaves (torn)
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) to get it ready for baking the meatballs after searing.
- Prepare Meatball Mixture: In a large mixing bowl, combine ground chicken, grated Parmesan, panko breadcrumbs, egg, salt, black pepper, dried oregano, dried parsley, and red pepper flakes. Use your hands to gently mix everything until it is evenly incorporated.
- Form Meatballs with Mozzarella: Shape the mixture into golf ball-sized meatballs. Take a bocconcini mozzarella ball and insert it into the center of each meatball, pressing the chicken mixture around it to fully enclose the cheese.
- Coat Meatballs in Flour: Lightly dredge each meatball in flour, shaking off any excess to ensure a light coating that will help achieve a nice crust during searing.
- Sear Meatballs: Heat olive oil in a large heavy-bottomed skillet over medium-high heat. Add half of the meatballs and cook for 3–4 minutes, turning occasionally, to brown them evenly on all sides. Remove browned meatballs and repeat with the remaining half.
- Add Marinara Sauce: Pour the marinara sauce into the skillet with the browned meatballs nestled on top. This will provide flavor and moisture during baking.
- Bake Meatballs: Transfer the skillet to the preheated oven and bake for 15–20 minutes, or until the meatballs are cooked through and the internal temperature reaches 165°F (74°C).
- Garnish and Serve: Remove the skillet from the oven, sprinkle torn fresh basil leaves over the meatballs, and serve immediately for a delicious Italian-inspired meal.
Notes
- Ensure the bocconcini balls are fully enclosed in chicken to prevent cheese leakage during cooking.
- Use a meat thermometer to confirm meatballs have reached an internal temperature of 165°F for safety.
- For extra flavor, you can add garlic powder or minced fresh garlic into the meat mixture.
- Leftover meatballs can be stored in an airtight container in the refrigerator for up to 3 days.
- Reheat gently in a skillet or oven to maintain moisture and texture.