Chicken Parmesan Meatballs

My cooking skills in college were limited. It was all about the Chicken Parmesan. Sure I knew how to make other things, but my chicken parmesan was legit. It’s what I made for dinner on a weekly basis – it’s also what I made for everyone whenever they came over no matter how many times they have had it. It’s just how I rolled.


You could say I’ve expanded my repertoire a bit since then (with over 500 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 - What's Gaby Cooking

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 - What's Gaby Cooking

Chicken Parmesan Meatballs

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 oregano
  • 1/2 teaspoon parsley
  • 1/2 teaspoon red pepper flakes
  • 1/2 cups flour
  • bocconcini mozzarella balls
  • 1/2 cup olive oil
  • 1 jar tomato sauce
  • 10 basil leaves, cut into a chiffonade


  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.

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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!

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