Mozzarella Stuffed Chicken Parmesan Meatballs

5 from 1 vote

Mozzarella Stuffed Chicken Parmesan Meatballs

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!

Prep Time15

Cook Time16

Total Time31

Course: Appetizer

Cuisine: Italian-american

Servings:

Calories: 515kcal

Author: Teri & Jenny

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

US Customary - Metric

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.

Nutrition