Easy, delicious, (can be) gluten free, chicken parm meatballs. Chicken meatballs stuffed with mozzarella, and covered with marinara, more mozarella, and fresh basil.
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.
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.
Chicken Parm Meatballs stuffed with Mozzarella
- 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 Oregano
- 1/2 tsp Parsley
- 1 cup potato flour
- 2 Tbs olive oil
- Fresh mozzarella The little balls, or the log, and just cut it into pieces
- 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
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!
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.
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!
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.
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!