Stuffed Chicken Parm Meatballs are a game-changer for anyone who loves Italian-American flavors. Imagine biting into a golden, crispy meatball with a molten mozzarella center, perfectly seasoned and packed with rich flavors. These meatballs are everything you love about chicken parmesan—just in a bite-sized, snackable form.
Whether you’re looking for an impressive appetizer, a crowd-pleasing dinner, or just a fun twist on classic comfort food, this recipe is the answer. Let’s dive into how you can make these juicy, cheesy, and crunchy meatballs right at home.
Why You’ll Love These Stuffed Chicken Parm Meatballs
✔ Perfectly Crispy – A golden, crunchy coating gives each bite the ultimate texture.
✔ Melted Cheese Center – The mozzarella melts into gooey perfection inside the meatballs.
✔ Packed with Flavor – Each bite bursts with Italian herbs, garlic, and parmesan.
✔ Versatile & Easy – Serve them as an appetizer, main dish, or even on a sandwich.
Stuffed Chicken Parm Meatballs
Ingredients
For the Meatballs:
- 1 lb ground chicken
- 1 tsp salt
- ½ tsp black pepper
- 1 tsp dried oregano
- 1 tsp dried basil
- ½ tsp red pepper flakes (optional, for heat)
- 1 tsp smoked paprika
- ¼ cup fresh parsley, chopped
- ½ cup freshly grated parmesan cheese
- 1 egg
- ½ cup breadcrumbs
- 2 cloves garlic, minced
- 4 oz mozzarella cheese, cut into small cubes
For the Breading:
- 1 cup panko breadcrumbs
- ½ cup grated parmesan cheese
- ½ tsp salt
- ½ tsp black pepper
For the Egg Wash:
- 2 large eggs
- 2 tbsp milk
For Frying & Serving:
- 2 cups marinara sauce
- 2 tbsp olive oil
- Fresh basil leaves
- Additional grated parmesan cheese
Step-by-Step Instructions
1. Prepare the Meatball Mixture
In a large mixing bowl, combine the ground chicken, salt, black pepper, oregano, basil, red pepper flakes, smoked paprika, parsley, grated parmesan, egg, breadcrumbs, and minced garlic. Use your hands or a spatula to mix everything together until well combined.
2. Stuff the Meatballs
- Take a tablespoon-sized scoop of the mixture and flatten it in your palm.
- Place a small cube of mozzarella cheese in the center.
- Carefully wrap the meat around the cheese, rolling it into a smooth meatball.
- Repeat until all the meatballs are formed.
3. Bread the Meatballs
- In a shallow dish, mix panko breadcrumbs, grated parmesan, salt, and black pepper.
- In a separate bowl, whisk together eggs and milk to create the egg wash.
- Dip each meatball into the egg wash, then roll it in the breadcrumb mixture until fully coated.
4. Chill for Better Texture
Place the breaded meatballs on a baking sheet and refrigerate them for 15–20 minutes. This helps them hold their shape during frying.
5. Fry to Golden Perfection
- Heat about 1 inch of oil in a deep skillet over medium-high heat.
- Once hot, fry the meatballs in batches, turning them occasionally, until they are golden brown and crispy (about 3–4 minutes per side).
- Transfer to a paper towel-lined plate to drain excess oil.
6. Serve with Marinara Sauce
- Warm up your marinara sauce in a saucepan over medium heat.
- Spread the sauce onto a serving plate, then arrange the meatballs on top.
- Drizzle with olive oil, sprinkle with fresh basil, and finish with more parmesan cheese.
Baking Option (Healthier Alternative)
If you prefer to skip frying, you can bake these meatballs:
- Preheat oven to 400°F.
- Arrange the breaded meatballs on a greased baking sheet.
- Lightly spray with cooking oil.
- Bake for 18–22 minutes, flipping halfway through, until golden brown and cooked through.
How to Serve Stuffed Chicken Parm Meatballs
- Classic Style – Over a bed of marinara sauce with fresh basil.
- Sub Sandwich – Slice open a hoagie roll, add meatballs, marinara, and melted provolone.
- Over Pasta – Toss them with spaghetti and extra sauce for a full meal.
- Party Appetizer – Serve on a platter with toothpicks and dipping sauce.
Tips for the Best Stuffed Chicken Parm Meatballs
✔ Use Fresh Mozzarella – It melts better and gives a richer flavor.
✔ Don’t Skip Chilling – Helps the meatballs hold their shape.
✔ Fry in Batches – Overcrowding the pan lowers the oil temperature, making them greasy.
✔ Season Generously – The key to restaurant-quality flavor is seasoning each layer.
Frequently Asked Questions
1. Can I Make These Meatballs Ahead of Time?
Yes! You can prepare the meatballs and refrigerate them for up to 24 hours before frying or baking.
2. Can I Freeze Stuffed Chicken Parm Meatballs?
Absolutely! After breading, place them on a baking sheet and freeze until firm. Transfer to a freezer bag and store for up to 3 months. When ready to cook, fry or bake straight from frozen—just add a few extra minutes to the cooking time.
3. What’s the Best Oil for Frying?
Use a neutral oil with a high smoke point, like vegetable oil or canola oil.
4. Can I Use Ground Turkey Instead of Chicken?
Yes! Ground turkey works just as well and gives a slightly different flavor profile.
Stuffed Chicken Parm Meatballs are everything you crave in a comforting, cheesy, and crispy bite. Whether you’re serving them as a meal, snack, or appetizer, they’re guaranteed to be a hit. With their golden, crunchy coating and oozing mozzarella center, these meatballs are pure indulgence.
Now it’s your turn to make them! Try this recipe and let us know how it turned out. Happy cooking!
