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Chicken Parm Meatballs stuffed with Mozzarella

By Rachael | Published | Updated on

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Easy, delicious, (can be) gluten free, chicken parm meatballs. Chicken meatballs stuffed with mozzarella, and covered with marinara, more mozzarella, and fresh basil.

mozz stuffed chicken parm meatballs

How can you go wrong with chicken meatballs stuffed with mozzarella? And a gluten-free version is even better! I recently bought a Tri-Blade Spiral Vegetable Slicer, and have been making tons of ribboned, and noodled (is that even a word? Well it is now) zucchini. I wanted something heavenly to eat with it, and next thing you know I have these little beauties on the table.

chicken parmesana meatballs

I bought some ground chicken. It was called “chicken sausage” but it was just straight up ground chicken, no seasoning at all. I added my own, a little gluten free panko, stuffed with fresh mozzarella, rolled them in flour (potato flour or other gluten free flour), pan fried them, then baked, and wow! Flavor, fun, and healthy deliciousness.

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Chicken Parm Meatballs stuffed with Mozzarella

Chicken meatballs, stuffed with mozzarella, and covered with marinara are delicious served over a bed of noodles or zucchini ribbons.
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Course: Main Dish
Cuisine: American
Keyword: Chicken Parm Meatballs
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Servings: 6
Calories: 435kcal

Equipment

Large Skillet
Large Skillet

Ingredients

  • 1.5 lbs Chicken sausage Ground chicken
  • 1/2 c Panko bread crumbs Gluten free option is available
  • 1 Tbs Garlic salt
  • 2 Tbs Parmesan cheese
  • 1/2 tsp Dried oregano
  • 1/2 tsp Dried parsley
  • 1 cup Potato flour
  • 2 Tbs Olive oil
  • Fresh mozzarella The little balls, or the log, and just cut it into pieces

Instructions

  • Mix your chicken sausage, crumbs, garlic salt, parmesan cheese, oregano, and parsley together
  • Scoop out a ball of the meat mixture, and flatten it out.
  • Put a piece of mozzarella in the center, and form the meat ball around the cheese so it is fully enclosed.
  • Roll the meatball in the potato flour, coating lightly, shake off extra flour
  • Once you have made all the meatballs (about 20) heat your oil up in a large skillet
  • Preheat oven to 350
  • When oil is hot, place meatballs in and brown them on every side
  • Remove from oil, and place on greased cooking sheet
  • Bake for 10-12 minutes
  • Serve as you see fit

Notes

When serving these chicken parm meatballs you have a few options:
Toss them with your favorite pasta sauce and eat with noodles.
Put your favorite pasta sauce over the top, and a piece of mozzarella, and broil until the cheese melts, and serve over a bed of noodles or zucchini ribbons
Eat them plain.
They will be good any of those ways!

Nutrition

Calories: 435kcal | Carbohydrates: 20g | Protein: 25g | Fat: 28g | Saturated Fat: 9g | Cholesterol: 95mg | Sodium: 2545mg | Potassium: 23mg | Fiber: 7g | Sugar: 3g | Vitamin A: 540IU | Vitamin C: 1.6mg | Calcium: 123mg | Iron: 1.8mg

Our recipe card software calculates these nutrition facts based on averages for the above ingredients, different brands, and quality of produce/meats may have different nutritional information, always calculate your own based on the specific products you use in order to achieve accurate macros for this recipe.

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After I baked them I covered them in marinara and some more fresh mozzarella, and broiled them for just a minute to melt the cheese.

chciken meatballs

I cooked up my zucchini ribbons with a little water, and enjoyed such a satisfying meal. My kids even gobbled it down and loved it. The fresh basil didn’t hurt much either!

meat balls, chicken parm

But the beautiful thing about these meatballs is they can be served however you want. Put it in a hoagie with marinara for a chicken meatball sandwich. Eat over noodles. Eat plain. I couldn’t believe how fast and easy it was.

I spent maybe 5 minutes mixing and forming the balls, then 2-3 pan frying them, then about 12 minutes in the oven and dinner was done. While they were in the oven I cooked the zucchini, and I used a bottled spaghetti sauce so that was eazy peazy. So in 20-30 minutes you could have this gourmet looking dinner on your table, ready to serve.

chicken parm meatballs

And with how hectic life is, dinner in 20 minutes that is healthy, fresh, and a fun twist on a classic favorite, I say that is a win!

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Comments

  14. Don Purdum says

    Rachael,

    You have outdone yourself!!! Isn’t it enough that we are cooking the portebella mushroom pizza tonight? LOL… I can’t wait to try this as well.

    Reply

    • Rachael says

      Lol, Well thank you Don! I hope you loved the Portabello Pizza. It is a regular on our menu. If you try the chicken parm meatballs I don’t think you will be disappointed.

      Reply

  17. lydiaf1963 says

    I really want to make these just to see how the family reacts to ground chicken. They’re resistant to ground turkey except when I don’t tell them it’s in the chili. 🙂

    Reply

  27. Cory says

    That is an awesome idea. I’ve tried just about every variation of chicken parm you could think of – except this. Looks like this will be my next effort, thanks!

    Reply

  30. Melissa Smith says

    Just when I thought I knew what was for dinner! Hopefully i can wait till then because my mouth is watering right now. YUM!

    Reply

    • Rachael says

      Thank you. My kids went nuts for these. When I make them again I will make them a little smaller so they are easier for the younger of my kids to handle.

      Reply

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