Chicken Parmesan Meatballs with Mozzarella in Marinara Recipe
Juicy chicken parmesan meatballs stuffed with gooey mozzarella, simmered in rich marinara sauce, and topped with fresh basil. This comforting Italian-American dish combines tender ground chicken with parmesan and herbs, creating flavorful meatballs that are first browned on the stovetop then baked to perfection in marinara. Ideal for an easy yet impressive dinner.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Baking
- Cuisine: Italian, American
Ingredients
Meatballs
- 1 pound ground chicken
- ½ cup grated parmesan cheese
- ⅓ cup panko breadcrumbs
- 1 egg
- ¾ teaspoon salt
- ¾ teaspoon freshly cracked black pepper
- ½ teaspoon dried oregano
- ½ teaspoon dried parsley
- ½ teaspoon red pepper flakes
- ½ cup all-purpose flour
- 12 bocconcini mozzarella balls
Cooking
- ¼ cup olive oil
- 24 ounces marinara sauce
- handful of fresh basil leaves, torn
Instructions
- Preheat the oven: Set your oven to 350°F (175°C) to prepare for baking the meatballs after browning.
- Mix the meatball ingredients: In a large bowl, combine ground chicken, grated parmesan, panko breadcrumbs, egg, salt, black pepper, oregano, parsley, and red pepper flakes. Use your hands to mix thoroughly until all ingredients are evenly incorporated.
- Form and stuff the meatballs: Shape the mixture into golf ball–sized meatballs. Place one bocconcini mozzarella ball inside each, making sure to fully enclose the cheese with the chicken mixture to prevent leakage during cooking.
- Dredge in flour: Lightly coat each stuffed meatball in flour, shaking off any excess to ensure an even, thin layer for better browning.
- Brown the meatballs: Heat olive oil in a large heavy-bottomed skillet over medium-high heat. Add half the meatballs and cook for 3–4 minutes, turning occasionally to brown all sides. Remove and set aside, then repeat with the remaining meatballs.
- Add marinara and nestle meatballs: Pour marinara sauce into the skillet, spreading it evenly. Carefully place the browned meatballs on top of the sauce.
- Bake the meatballs: Transfer the skillet to the preheated oven and bake for 15–20 minutes until the chicken meatballs are fully cooked through and hot.
- Finish and serve: Remove the skillet from the oven, sprinkle torn fresh basil leaves over the meatballs, and serve immediately for a delicious and comforting meal.
Notes
- Ensure bocconcini balls are fully sealed inside the meatballs to avoid cheese oozing out during cooking.
- You can substitute bocconcini with small mozzarella balls or cut larger mozzarella into cubes.
- Use a heavy-bottomed oven-safe skillet or transfer the meatballs and sauce to a baking dish if preferred.
- For a spicier dish, increase the amount of red pepper flakes according to taste.
- Leftover meatballs can be refrigerated for up to 3 days and reheated gently in the oven or microwave.
