Chicken Parmesan Meatballs

My Chicken Parmesan obsession runs deep. We kicked off the week with a classic chicken parmesan recipe and today we’re getting fancy with Chicken Parmesan Meatballs!!

Chicken Parmesan Meatballs from (@whatsgabycookin)

My cooking skills were somewhat limited in college. If you came over for dinner it was either chicken parm or a roasted chicken with salad. That’s it. The only options you got! You could say I’ve expanded my repertoire a bit since then (with over 1000 recipes on this site I think culinary school has officially paid off), but I always come back to chicken parm. My classic chicken parm recipe is a winner, but I wanted to jazz things up a bit today.

Chicken Parmesan Meatballs from (@whatsgabycookin)

So I took each and every ingredient from the chicken parm recipe, and turned it into mozzarella stuffed chicken parmesan meatballs. So all those herbs – into the meatballs! The parmesan and breadcrumbs – into the meatballs. The mozzarella, well, you get the point! There’s even a bit of flour on the outside of every meatball to give it a bit of a crust.

I kinda of hate myself for not making these earlier, because to say I’m obsessed would be an understatement. I practically licked the skillet clean when I made these. You absolutely, positively, must try these!

Chicken Parmesan Meatballs from (@whatsgabycookin)

Chicken Parmesan Meatballs

Yield: Serves 4

Chicken Parmesan Meatballs


  • 1 pound ground chicken
  • 1/2 cup grated parmesan
  • 1/3 cup panko breadcrumbs
  • 2 eggs
  • 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
  • 1/2 cups flour
  • bocconcini mozzarella balls
  • 1/2 cup olive oil
  • 1 jar marinara sauce
  • handful of basil leaves, torn


  1. In a large mixing bowl, combine the chicken, parmesan, breadcrumbs, eggs, salt, pepper, oregano, parsley and red pepper flakes. Carefully combine everything with your hands until the ingredients are evenly mixed.
  2. Form the ground chicken mixture into small meatballs, each the size of a golf ball.
  3. Insert a small bocconcini ball in the center of each meatball, taking care to reform the meatball around the cheese once it’s been inserted. The mozzarella should be completely hidden from sight.
  4. Dredge each meatball in the flour to lightly coat it and gently tap off any excess flour.
  5. Preheat the oven to 350 degrees F.
  6. Heat the olive oil in a large heavy bottom skillet over medium high heat. Once the oil is hot, add half of the meatballs and sauté for a 3-4 minutes, turning every so often to brown the outside.
  7. Once the meatballs are browned, remove them from the oil and repeat the process with the remaining meatballs.
  8. Once all meatballs are browned, add the tomato sauce to the skillet and place the browned meatballs on top of the sauce.
  9. Transfer the skillet, meatballs and all, into the oven and let the meatballs continue to bake for 10-15 minutes until cooked through.
  10. Remove the skillet from the oven and dusting with salt, pepper, freshly chopped basil and extra bocconcini if desired. Serve immediately.

Photo by Matt Armendariz / Food Styling by Adam Pearson / Recipe from What’s Gaby Cooking

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  1. Yum! Great minds think alike. I posted a mozzarella stuffed chicken meatball recipe this morning. They are great for snacking!

  2. Chicken and eggplant parm were definitely my go-to college dishes. They look impressive and everyone loves them. These meatballs look awesome! The cheese in the middle is genius!

  3. Why didn’t I ever think of that?? I love meatballs & I love chicken parm. This makes perfect sense!!

  4. What would you serve these with if you wanted to make them the main course for a meal? They look so delicious!

      1. LOL. I was apparently over thinking it. 🙂

        Thanks! Stumbled upon your site a month or so ago. Love it!

    1. You could absolutely assemble these, freeze them, and then pop them into the crock pot with the marinara sauce to cook!

  5. I will be making these this weekend!
    The recipe calls for a jar of tomato sauce. Do I use a jarred marinara (or the like), or straight up tomato sauce?

  6. Genius!! I can’t wait to give these a try. I love all this deliciousness rolled up into a little ball!!

  7. I made these meatballs a few weeks back for a Super Bowl and they were a hit!! This weekend my parents are in town and I will definitely be whipping up another batch. Gaby, I love your snapchat recipe episodes! All of your recipes I make always turn out great!

  8. When I saw these on Insta my jaw dropped. What a great college-turned-gourmet meal. GIMME ALL OF THEM

  9. I made them for lunch on Saturday, they were truly delicious, thank you! I made them with a yummy tomato sauce and some spaghetti and courgette, which was a great combination.

  10. Made a healthier version of this and it was delicious! Omitted the mozzarella and served over sautéed garlic kale. My preschoolers gobbled it up!

  11. Made these today and they really do taste like chicken parmesan. I bought the mozzarella balls but they were large when I opened the container. I cut them in half but still only got 9 BIG meatballs. Trying to work the chicken mixture over the cheese balls so none peeked out gave me the end result. Still they taste delish!

  12. This was ridiculously delicious. I had to make my meatballs a bit bigger than a golf ball to make sure the bocconcini fit inside. I browned the meatballs longer than the recipe calls for since I wanted to brown them on all sides, and baked them for about 15 minutes, and I was surprised how juicy they came out! I would definitely make this again since it was fairly easy and very yummy.

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