Chicken Parmesan Meatballs
These chicken parmesan meatballs are an easy, kid-friendly twist on the classic Italian comfort food we all love. Italian chicken meatballs are stuffed with mozzarella, lightly breaded, pan-fried until golden, then simmered in marinara sauce and served over your favorite pasta.
Ingredients
Meatballs
- 1 pound ground chicken
- 1 cup panko breadcrumbs divided
- 1 egg beaten
- ¼ cup grated parmesan cheese
- 1 tsp. italian seasoning
- ½ tsp. salt
- ¼ tsp. black pepper
- ¼ tsp. garlic powder
- 4 oz. mozzarella cut into 18 - 1/2 inch cubes
- 2-3 tbsp. olive oil for frying
For Serving
- 32 oz. jar marinara sauce
- cooked pasta noodles
Instructions
- Preheat oven to 350 degrees. In a mixing bowl combine meatball ingredients, using 1/2 cup of breadcrumbs, until well combined.1 pound ground chicken, 1/4 cup grated parmesan cheese, 1 tsp. italian seasoning, 1/2 tsp. salt, 1/4 tsp. black pepper, 1/4 tsp. garlic powder, 1 egg
- Scoop meat mixture into 1 1/2 inch balls. Gently flatten ball in your hand and place a cube of cheese in the middle. Fold the meat around the cheese and roll back into a ball.4 oz. mozzarella
- Roll meatballs in remaining 1/2 cup breadcrumbs so they are well coated.
- Add oil (enough to coat entire bottom in a thin layer of oil) to a large heat-proof skillet over medium-high heat . Add meatballs (in batches if necessary) and cook for 3-4 minutes while browning on all sides. Repeat with remaining meatballs and add more oil to the pan if necessary.2-3 tbsp. olive oil for frying
- Place browned meatballs on a plate. Add marinara sauce to the skillet and nestle meatballs in the sauce (don't completely coat).32 oz. jar marinara sauce
- Bake meatballs for 18-20 minutes until internal temperature reaches 165 degrees. Serve with your favorite pasta.
Notes
- Don't overcrowd the pan. Depending on the size of your skillet you may need to work in batches.
- Use a thermometer to check that the internal temperature of the meatballs reaches 165 degrees.
- Ensure cheese is completely sealed in meatball to avoid any leaking out when cooking.
