Get ready to transform your dinner routine with the ultimate comfort food mashup that combines the classic flavors of chicken Parmesan with the irresistible appeal of cheesy, juicy meatballs. Imagine biting into a perfectly golden-brown meatball and discovering a molten core of melted mozzarella that oozes out with every cut. These Chicken Parm Meatballs aren't just a meal; they're a culinary experience that will have your family and friends begging for seconds – and asking for the recipe!
Prep Time: 20 mins
Cook Time: 25 mins
Total Time: 45 mins
Cuisine: Italian
Serves: 6 servings
Ingredients
- 1 pound ground chicken
- 1 cup breadcrumbs
- 1/2 cup grated Parmesan cheese
- 1/2 cup chopped parsley
- 1 teaspoon garlic powder
- Salt and pepper to taste
- 1 cup mozzarella cheese, cubed
- 2 cups marinara sauce
Instructions
- In a large mixing bowl, combine ground chicken, breadcrumbs, grated Parmesan cheese, chopped parsley, garlic powder, salt, and pepper. Mix thoroughly using your hands until all ingredients are well incorporated.
- Divide the chicken mixture into 12 equal portions. Take each portion and flatten it into a small patty.
- Place a small cube of mozzarella cheese in the center of each patty. Carefully fold and seal the chicken mixture around the cheese, ensuring the mozzarella is completely enclosed to prevent leaking during cooking.
- Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper or lightly grease it with cooking spray.
- Arrange the stuffed meatballs on the prepared baking sheet, leaving space between each meatball to ensure even cooking.
- Bake the meatballs for 20-25 minutes, or until the internal temperature reaches 165°F (74°C) and the exterior is golden brown.
- While the meatballs are baking, warm the marinara sauce in a saucepan over medium-low heat.
- Once meatballs are cooked, remove from the oven and let rest for 3-5 minutes to allow the cheese to set and prevent immediate burning.
- Serve the meatballs hot, drizzled with warm marinara sauce. Optionally, garnish with additional chopped parsley or grated Parmesan cheese.
Tips
- Use cold ingredients: Keep your ground chicken and other mix-ins chilled to help the meatballs hold their shape better.
- Don't overwork the meat: Mix ingredients gently to prevent tough meatballs. Use your hands, but be careful not to compress the mixture too much.
- Ensure cheese is fully sealed: When stuffing the mozzarella, make sure it's completely enclosed to prevent cheese leakage during cooking.
- Use a meat thermometer: Always check that the internal temperature reaches 165°F (74°C) to ensure the chicken is fully cooked.
- Let them rest: Allow meatballs to rest for a few minutes after cooking to let the cheese set and distribute its flavors.
- For extra crispiness: If you want a crunchier exterior, you can briefly broil the meatballs for 1-2 minutes after baking.
Nutrition Facts
Calories: 320kcal
Carbohydrates: 15g
Protein: 28g
Fat: 18g
Saturated Fat: 7g
Cholesterol: 110mg
