If you are craving a comforting, cheesy, and mouthwatering dish, then these Chicken Parmesan Meatballs with Mozzarella are exactly what you need. This recipe blends tender, flavorful chicken meatballs with gooey mozzarella and classic Italian seasoning, making it an easy-to-make favorite that’s perfect for both family dinners and quick weeknight meals. The vibrant tomato sauce and melted cheese will have everyone asking for seconds, and the best part is just how simple these meatballs are to prepare without sacrificing any of that homemade goodness.
Why You’ll Love This Recipe
- Simple Ingredients: Uses easy-to-find ingredients that come together quickly for a hassle-free cooking experience.
- Family-Friendly: Kids and adults alike adore the cheesy, savory flavors packed into every bite.
- Versatile Meal: Perfect as an appetizer, main dish, or served over pasta or salad for a satisfying meal.
- Make-Ahead Friendly: These meatballs store and freeze beautifully, saving time during busy weeks.
- Healthy Twist: Made with lean chicken breast for a lighter take on a classic Italian favorite.
Ingredients You’ll Need
This recipe calls for simple, wholesome ingredients that enhance the dish’s vibrant flavors and textures. Each element plays an important role, from binding the meatballs to adding moisture, flavor, and that irresistible mozzarella cheese.
- Ground Chicken: Use lean ground chicken breast for tender, juicy meatballs with less fat.
- Mozzarella Cheese: Fresh mozzarella adds creamy, gooey goodness inside each meatball.
- Parmesan Cheese: Grated Parmesan boosts the rich, cheesy flavor and provides a slight nuttiness.
- Bread Crumbs: Helps bind the meatballs together and keeps them light.
- Egg: Acts as a natural binder, ensuring the meatballs hold their shape.
- Garlic and Onion: Fresh minced garlic and grated onion add a flavorful depth.
- Italian Seasoning: A blend of herbs that brings authentic Italian flavor to every bite.
- Crushed Tomatoes or Marinara Sauce: A vibrant, tangy sauce that simmers with the meatballs for rich flavor.
- Fresh Basil or Parsley: Optional but adds a fresh herbal finish and color.
Variations for Chicken Parmesan Meatballs with Mozzarella
This recipe is wonderfully customizable so you can tailor it to your taste buds or dietary needs while still enjoying the classic vibes of chicken Parmesan meatballs.
- Spicy Kick: Add red pepper flakes or chopped jalapeños for a nice heat.
- Gluten-Free Option: Substitute gluten-free bread crumbs to accommodate dietary restrictions.
- Cheese Variety: Swap mozzarella for provolone or fontina for a different melt and flavor.
- Turkey Swap: Use ground turkey if you prefer a different lean meat.
- Low-Carb Version: Skip the bread crumbs and use almond flour or crushed pork rinds instead.
How to Make Chicken Parmesan Meatballs with Mozzarella
Step 1: Prepare the Meatball Mixture
In a large bowl, combine the ground chicken, grated Parmesan cheese, bread crumbs, minced garlic, grated onion, Italian seasoning, and egg. Mix everything gently but thoroughly with your hands or a spoon until evenly combined. Avoid overmixing to keep the meatballs tender.
Step 2: Assemble Meatballs with Mozzarella
Take a small amount of meat mixture and flatten it in your palm. Place a small cube or piece of mozzarella in the center, then carefully wrap the meat around it, rolling into a smooth ball. Repeat until all the mixture is used, ensuring each meatball is sealed well around the cheese.
Step 3: Brown the Meatballs
Heat a drizzle of olive oil in a large skillet over medium heat. Add the meatballs in batches, turning occasionally until they are golden brown on all sides but not fully cooked through. This step locks in flavor and creates a beautiful crust.
Step 4: Simmer in Sauce
Lower the heat and pour marinara or crushed tomatoes into the skillet with the browned meatballs. Cover and let simmer for 15–20 minutes, allowing the flavors to meld and the cheese to melt inside the meatballs.
Step 5: Serve and Enjoy
Once cooked through and bubbling, carefully transfer the meatballs to a serving dish. Garnish with fresh basil or parsley for a pop of color and freshness before serving.
Pro Tips for Making Chicken Parmesan Meatballs with Mozzarella
- Use Room Temperature Ingredients: Helps the mixture bind better and the meatballs cook evenly.
- Don’t Overmix: Overworking the meat can make meatballs tough instead of tender and juicy.
- Seal the Cheese Completely: Ensures mozzarella doesn’t leak out during cooking.
- Browning Adds Flavor: Don’t skip the browning step—it adds a delicious, caramelized taste.
- Simmer Gently: Keep the heat low when simmering so the meatballs cook thoroughly without drying out.
How to Serve Chicken Parmesan Meatballs with Mozzarella
Garnishes
A sprinkle of freshly chopped basil, parsley, or extra grated Parmesan on top adds vibrant color and bright, fresh flavor that complements the rich meatballs beautifully.
Side Dishes
Serve these meatballs alongside spaghetti, garlic bread, or a crisp green salad for a classic Italian dinner experience. You can also pair them with roasted vegetables for a lighter meal.
Creative Ways to Present
Try stuffing the meatballs in slider buns with marinara and extra cheese for a fun party snack or serve over creamy polenta or cauliflower mash for an elevated, comforting meal.
Make Ahead and Storage
Storing Leftovers
Keep leftover chicken Parmesan meatballs in an airtight container in the refrigerator for up to 3 days, maintaining their flavor and texture.
Freezing
Freeze uncooked or fully cooked meatballs by placing them on a baking sheet spaced apart and freezing until firm. Then transfer to a freezer bag for up to 3 months, perfect for quick meals later.
Reheating
Reheat meatballs gently on the stovetop with marinara sauce or in the microwave with a damp paper towel to keep them moist and delicious.
FAQs
Can I use pre-shredded mozzarella instead of cubes?
While pre-shredded mozzarella can substitute, cubed or small chunks inside the meatballs melt more evenly and create a better oozy center.
Are these meatballs safe to freeze with the cheese inside?
Yes, freezing with the mozzarella inside works perfectly and thaws well when cooked from frozen or refrigerated.
What can I serve instead of pasta?
Try serving the meatballs with zoodles, cauliflower rice, or mashed potatoes for a low-carb or gluten-free alternative.
How do I make these meatballs spicier?
Add crushed red pepper flakes to the meat mixture or mix some hot sauce into the marinara for a customizable spicy touch.
Can I bake instead of pan-frying these meatballs?
Absolutely! Bake at 400°F (200°C) on a parchment-lined baking sheet for about 15-18 minutes, then simmer in sauce to finish cooking.
Final Thoughts
Chicken Parmesan Meatballs with Mozzarella are a delightful dish that brings comfort, flavor, and simplicity to your kitchen. Whether you’re cooking for family or friends, this recipe guarantees smiles and satisfied appetites. Give it a try tonight and watch how quickly these cheesy, tender meatballs become a household favorite!
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Chicken Parmesan Meatballs with Mozzarella
- Total Time: 45 minutes
- Yield: 4 servings 1x
- Diet: Gluten Free (with gluten-free bread crumbs)
Description
Chicken Parmesan Meatballs with Mozzarella feature tender ground chicken meatballs stuffed with gooey mozzarella cheese, simmered in a vibrant marinara sauce. This comforting Italian-inspired dish is quick and easy to make, perfect for family dinners or weeknight meals. Lean chicken breast keeps it light, while the blend of Parmesan, Italian herbs, and fresh garlic lend authentic flavors. These meatballs can be served as an appetizer, main dish, or paired with pasta, salad, or low-carb sides.
Ingredients
Meatball Mixture
- 1 lb lean ground chicken breast
- 1/3 cup grated Parmesan cheese
- 1/2 cup bread crumbs (or gluten-free bread crumbs for variation)
- 1 large egg
- 2 cloves garlic, minced
- 1/4 cup grated onion
- 1 tsp Italian seasoning
Filling
- 1/2 cup fresh mozzarella cheese cubes or small pieces
Sauce and Garnish
- 2 cups marinara sauce or crushed tomatoes
- Fresh basil or parsley, chopped (optional, for garnish)
- Olive oil, for browning
Instructions
- Prepare the Meatball Mixture: In a large bowl, combine the ground chicken, grated Parmesan cheese, bread crumbs, minced garlic, grated onion, Italian seasoning, and egg. Mix gently but thoroughly with your hands or a spoon until evenly combined. Avoid overmixing to keep meatballs tender.
- Assemble Meatballs with Mozzarella: Take a small amount of the meat mixture and flatten it in your palm. Place a small cube of mozzarella in the center, then carefully wrap the meat around it, rolling into a smooth ball. Repeat with remaining mixture, ensuring each meatball is sealed well around the cheese.
- Brown the Meatballs: Heat a drizzle of olive oil in a large skillet over medium heat. Add the meatballs in batches, turning occasionally until golden brown on all sides but not fully cooked through. This creates a flavorful crust and locks in juices.
- Simmer in Sauce: Lower the heat and pour marinara sauce or crushed tomatoes into the skillet with the browned meatballs. Cover and let simmer gently for 15–20 minutes, allowing flavors to meld and cheese to melt inside the meatballs.
- Serve and Enjoy: Once cooked through and bubbling, transfer meatballs to a serving dish. Garnish with fresh basil or parsley for a fresh pop of color and flavor before serving.
Notes
- Use room temperature ingredients to help the mixture bind better and cook evenly.
- Do not overmix the meat to keep meatballs tender and juicy.
- Seal mozzarella completely inside each meatball to prevent leaking during cooking.
- Browning meatballs adds a delicious caramelized flavor and texture.
- Simmer gently on low heat to thoroughly cook without drying meatballs out.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Appetizers
- Method: Pan-frying and simmering (can also be baked)
- Cuisine: Italian
Nutrition
- Serving Size: 4 meatballs
- Calories: 320 kcal
- Sugar: 5 g
- Sodium: 600 mg
- Fat: 15 g
- Saturated Fat: 6 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 12 g
- Fiber: 2 g
- Protein: 32 g
- Cholesterol: 110 mg