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    Home > Blog > Appetizers > Mozzarella Stuffed Chicken Parmesan Meatballs

    Mozzarella Stuffed Chicken Parmesan Meatballs

    by Jenny Park · Published: Aug 8, 2016 · Modified: Nov 11, 2020

    Jump to Recipe
    Our Mozzarella Stuffed Chicken Parmesan Meatballs are a fun take on the beloved classic dish! The meatballs are packed with tons of flavor, moist and tender. The melted mozzarella center takes these meatballs over the top for a delicious meatball that can be served as an appetizer or tossed with pasta for a full meal!
    Mozzarella stuffed chicken parmesan meatballs with marinara sauce on the side.

    Ever since my nephew was born last October I’ve fantasized about all the fun, ‘kid friendly’ foods I can make for him when he gets a little older. So far its been lots of cut chucks of poached/roasted chicken breast or pureed lentils with sweet potato and cumin, etc. All of that stuff is fine and great, but a liiiiittle bit boring to make.

    I’m so happy that little Dylan has SUCH a hearty appetite…seriously, this little almost 10 month old is crazy about everything and anything that has to do with eating and his parents (and entire extended family for that matter) couldn’t be more proud! My mom tells me stories about how I was a really picky and fussy eater as a baby/toddler and how stressful it was for her and I couldn’t even imagine! As someone who cooks and creates recipes for a living it brings me pure joy at even the idea of cooking fun and awesome, little meals for Dylan!

    These Mozzarella Stuffed Chicken Parmesan Meatballs are at the top of the list for when the little guy’s ready! Not only is this a kid friendly recipe, but it also makes a really tasty appetizer for any get togethers. You can also make them bite sized for cocktail parties so guests can easily pop them whole into their mouths. Also, Labor Day is just a month away and if you’re like me you plan these sorts of meals psychotically early (you know, like the seafood boil I’m already planning for Christmas dinner this year!) and these meatballs would make a great addition to any Labor Day menu! Enjoy! xx, Jenny

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    Mozzarella stuffed chicken parmesan meatballs with marinara sauce on the side.

    Mozzarella Stuffed Chicken Parmesan Meatballs

    5 from 1 vote
    PRINT RECIPE Pin Recipe
    Our Mozzarella Stuffed Chicken Parmesan Meatballs are a fun take on the beloved classic dish! The meatballs are packed with tons of flavor, moist and tender. The melted mozzarella center takes these meatballs over the top for a delicious meatball that can be served as an appetizer or tossed with pasta for a full meal!
    RECIPE BY Teri & Jenny
    Prep Time: 15 minutes mins
    Cook Time: 16 minutes mins
    Total Time: 31 minutes mins
    Servings: 4

      INGREDIENTS  

    meatballs

    • 1 pound ground chicken
    • 1/2 cup oat flour
    • 1 tablespoon minced basil
    • 2 teaspoons minced thyme
    • 1 teaspoon minced oregano
    • 1 garlic clove, minced
    • 1 egg yolk
    • 1 ¾ teaspoon salt
    • ½ teaspoon cracked black pepper
    • 12 ½ “ cubes part-skim mozzarella (about 6 ounces)

    dredging mixture

    • 1 cup all purpose flour
    • 2 teaspoons garlic powder
    • 1 teaspoon onion powder
    • 1 teaspoon smoked paprika
    • 1 teaspoon salt
    • ½ teaspoon cracked black pepper
    • 1 egg
    • 1 egg white
    • 2 cups vegetable oil for frying

    garnish

    • fried basil leaves optional
    • grated parmesan optional
    • marinara sauce for dipping

      INSTRUCTIONS  

    • Place chicken, oat flour, basil, thyme, oregano, garlic, egg yolk, salt and pepper into a large mixing bowl and mix together until all ingredients are fully combined, making sure not to over-mix and toughen the meatball mixture.
    • Taking 2 tablespoons of the mixture at a time, flatten into a disc on the palm of your hand and place a cube of mozzarella onto the center of the disc. Mold the mixture around the cheese, into a ball and roll until completely sealed.
    • Combine all the ingredients of the dredging mixture together into a shallow baking dish and whisk together.
    • Lightly coat each meatball with the flour mixture, shaking off any excess. Continue by rolling each meatball into the beaten eggs and back into the flour mixture. Repeat this step until all meatballs have been coated.
    • Fill a skillet with 1 inch of oil and place over medium heat. Once the oil reaches 350˚F, carefully add a few meatballs to the skillet and fry for about 4 minutes on each side or until the meats are golden brown and just cooked through. Transfer onto paper towels and lightly season with salt and pepper.
    • Repeat until all meatballs have been fried. Garnish with fried basil leaves and grated Parmesan, if desired. Serve immediately with marinara sauce.

      NOTES  

    **Nutritional information does not include optional garnishes or marinara sauce**
    • Makes 12 meatballs
    • TO BAKE: Replace the ap flour with panko breadcrumbs. Line coated meatballs onto a parchment lined baking sheet and lightly spray each meatball with cooking spray. Bake in the oven at 375˚F for 15 to 17 minutes or until golden brown and cooked through completely. Serve.
    Calories: 515kcal Carbohydrates: 38g Protein: 39g Fat: 23g Saturated Fat: 10g Polyunsaturated Fat: 3g Monounsaturated Fat: 8g Trans Fat: 1g Cholesterol: 214mg Sodium: 1966mg Potassium: 807mg Fiber: 3g Sugar: 1g Vitamin A: 660IU Vitamin C: 2mg Calcium: 387mg Iron: 4mg
    CUISINE: Italian-american
    KEYWORD: stuffed meatballs
    COURSE: Appetizer

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    August 8, 2016 / 7 Comments

    About Jenny Park

    Jenny Park is half of Spoon Fork Bacon. She is also a food stylist and recipe developer. One of her favorite foods is donuts. #sfbJENNY

    Previous Post: < Previous Post Grilled BLTA Gem Salad
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    Reader Interactions

    August 8, 2016 / 7 Comments

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      5 from 1 vote (1 rating without comment)

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    1. Sabrina

      October 01, 2016 at 2:45 pm

      this looks like it will taste wonderful, but also looks good enough for next dinner party! thank you

      Reply
    2. Bridget Black

      August 10, 2016 at 8:35 am

      I made this last night and my husband and I LOVED it. Thank you for a great (and quick!) recipe. We baked ours and adored the crunch from the panko breadcrumbs! Our meatballs were served with some pasta and a load of homemade marinara. Delicious—thank you!

      Reply
      • Teri Lyn Fisher

        August 11, 2016 at 10:03 pm

        Awesome! Glad you enjoyed!

        Reply
    3. Kasia

      August 09, 2016 at 9:48 am

      it looks delicious and not that difficult to make!
      yummy!

      Reply
    4. Jay Burnett

      August 08, 2016 at 6:32 pm

      How do we pin this?

      Reply
      • Teri Lyn Fisher

        August 10, 2016 at 7:37 am

        If you use the pin button you can pin an image, or you can hover over the image and click on the pin icon that appears on the image in the upper right on each recipe page, but not the home page. Hope that makes sense!

        Reply
    5. heather (delicious not gorgeous)

      August 08, 2016 at 9:10 am

      ooh, when i first saw the top pic i thought they were arancini because they looked so crispy! fried meatballs sound just as tasty as arancini though. and dang, can i just say that i’m already jealous of your nephew?

      Reply

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