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!!

 

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 www.whatsgabycooking.com (@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.

Chicken Parmesan Meatballs from www.whatsgabycooking.com (@whatsgabycookin)

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 www.whatsgabycooking.com (@whatsgabycookin)

Chicken Parmesan Meatballs

Yield: Serves 4

Chicken Parmesan Meatballs

Ingredients

  • 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

Instructions

  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 15-20 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.
https://whatsgabycooking.com/chicken-parmesan-meatballs/

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

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96 Comments

  1. Hi Gaby, just wanted to know how you would prepare and transfer these as an appetizer for a party.?

    1. Once you’re done cooking them, I’d pop a lid on the skillet and transfer them just like that. Then warm them back up in the same skillet once you get to a party!!

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  3. Longtime reader, first time commenter…this was the most amazing recipe ever! You said you practically licked the skillet…I totally licked my plate clean! Thanks, Gaby!

  4. This recipe is AMAZING! A total family pleaser and just all around awesome. This is now in our regular dinner rotation!!

  5. I LOVE this recipe so much that I always make double and freeze a bunch for later. Goes great with a side of sauteed zucchini and yellow squash

  6. This sounds so yummy – I’ve got to make tonight! All I have is ground turkey. Should I make any adjustments to the recipe? Thanks for being your perky self 🙂

  7. These are stuffed with mozzarella?? Holy cow! YUM! I was already excited about them and got even more so when I saw that they are literally STUFFED with even more cheese!

  8. These look delicious. But my daughter is highly allergic to tomatoes, tomato sauce! Is there any other sauce they could be baked in? Or no sauce at all? Your recipes all look so delicious but many are with tomatoes / tomato sauce. So disappointing I can’t make them.

  9. I buy boneless, skinless chicken thighs and spend some time trimming off all the fat, Then I grind up the thighs in my food processor. The thigh meat sticks together and the meatballs do not fall apart.

  10. In the middle of making but they seem to be too wet and not forming into meatballs well however this is my first time working with ground chicken. Is not supposed to feel same consistency as beef/pin does? I thought maybe 2 eggs was too much? Gonna keep trekking but wanted to see if I did something wrong ?

  11. I LOVE this recipe and have made it probably a dozen times now! I’d like to make it for a big family event on sunday – what’s the best “make ahead” tip for this? Cook it fully in the oven (follow recipe) and heat back up, or just brown the meatballs and then cook in the sauce when it’s time to eat? I once tried browning and baking them without the sauce and they were a bit too dry/dense. Any tips would be hugely appreciated!

    1. I would make it in it’s entirety and then stick them in a slow cooker on low the day of the event to re-heat!

  12. These were so simple to make and so delicious.. I served them with your spicy garlic green beans and a ceasar salad and it was such an yummy Friday night dinner! Every recipe of yours I’ve made is a hit, thank you for another keeper for my family!

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