These Stuffed Chicken Parmesan Meatballs take everything you love about classic chicken parm and pack it into tender, cheesy bites the whole family will love. Juicy ground chicken is seasoned with garlic, parsley, and parmesan, then stuffed with gooey mozzarella and simmered in rich marinara sauce. Finished with a melty layer of cheese, this one-pan recipe is simple, satisfying, and absolutely irresistible.
Perfect for busy weeknights, Sunday dinners, or meal prep, these baked chicken meatballs come together quickly with pantry staples and minimal cleanup. They’re kid-approved, freezer-friendly, and pair beautifully with pasta, garlic bread, or a crisp green salad.
Why you’ll love this recipe!
What ingredients do I need?
- Ground Chicken: Lean, mild, and perfect for absorbing flavor.
- Parmesan Cheese: Adds richness and that classic Italian taste.
- Panko Breadcrumbs: Keeps the meatballs light and tender.
- Mozzarella Cubes: The gooey, cheesy center that makes these irresistible.
- Garlic & Onion Powder: Boosts flavor without overpowering.
- Parsley: Fresh and bright, balancing the richness of the cheese and sauce.
- Marinara Sauce: Adds saucy comfort—use your favorite jar or homemade version.
Recipe Variations
- Like a little spice? Add ½ tsp crushed red pepper flakes to the mix.
- Pesto Twist: Swirl a little basil pesto into the marinara before baking.
- Change up the type of pasta sauce you use – try a vodka sauce, or Alfredo!
Pro Tips
- Don’t overmix the meat. Combine ingredients gently to keep the meatballs tender.
- Use block mozzarella, not fresh. Fresh mozzarella releases too much moisture and won’t stay melted inside.
- Sear before baking. Browning the meatballs in the skillet adds flavor and texture.
- Bake in the sauce. This keeps the meatballs juicy and infuses them with that rich marinara flavor.
- Let them rest a few minutes. This helps the cheese inside firm up slightly before serving.
Can I Substitute?
Yes! Like always though, any substitutions can change the final texture and/or flavor of the recipe.
- Gluten-Free: Use gluten-free breadcrumbs, crushed gluten-free crackers, or even try almond flour
- Dairy-Free: Replace parmesan with nutritional yeast or a dairy-free parmesan alternative. Use vegan mozzarella for both stuffing and topping.
Leftovers and Storage
- Refrigerate: Store leftovers in an airtight container for up to 4 days.
- Freeze: Place cooled meatballs in a freezer-safe container with sauce for up to 2 months.
- Reheat: Warm in a skillet with extra marinara, or microwave in 30-second intervals until heated through.
But, I Still Have A Few Questions…
Can I use ground turkey instead of chicken?
Yes! Ground turkey works beautifully in this recipe—just as tender and flavorful.
Can I make these ahead?
Absolutely. Roll the meatballs, refrigerate up to 24 hours before cooking, or freeze raw and thaw before baking.
What should I serve with them?
These are delicious with pasta, spaghetti squash, garlic bread, roasted vegetables, or a side salad.
Other Recipes You’ll Love
Let’s engage!
Make sure to tag @thehomechefmomma on Instagram or Facebook, and leave a review or comment if you make these. I always get so excited to see your creations, variations of the recipe, and feedback! Just remember to be kind in your comments, there is still a person behind this screen! 🙂
Stuffed Chicken Parmesan Meatballs
Ingredients
- 1 lb ground chicken
- 1 tbsp extra virgin olive oil
- 1 egg
- 1 tsp garlic powder
- 1 tsp onion powder
- 2 tsp parsley
- Salt & pepper
- 1/2 c. Panko breadcrumbs
- 1/2 c. Parmesan freshly grated
- 18 small cubes of whole milk mozzarella cheese do not use fresh mozzarella
- 1 24oz jar marinara sauce
- 1 c. Shredded mozzarella
Instructions
- In a large bowl, combine ground chicken, olive oil, egg, garlic powder, onion powder, parsley, salt, pepper, breadcrumbs, and fresh parmesan. Mix until just combined.
- Preheat the oven to 350F and heat a large oven safe skillet on the stove on medium heat.
- Add a little olive oil to the skillet.
- Take about 2 tbsp of the ground chicken in your hands and add a small cube of the mozzarella cheese. Cover the cheese completely with the ground chicken and roll into a ball. Add to the warmed skillet, repeat with remaining chicken.
- Cook about 2-3 minutes on each side of the meatball (should be golden brown).
- Turn off heat, pour over marinara sauce and sprinkle more shredded mozzarella cheese on top.
- Place in oven and cook for 25 minutes until marinara is bubbling and cheese is slightly browning.
- Remove from oven and let cool about 5-10 minutes before serving.
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Nutritional Content Disclaimer
I choose not to include nutritional information with my recipes, as these values can be calculated from the ingredients provided. With my background as a pediatric nurse practitioner and my own family experience with disordered eating, I understand how focusing on numbers can affect our relationship with food. My philosophy is that all foods have a place—sweet, savory, nourishing, or indulgent. I aim to share recipes that support a healthy, joyful approach to eating. My hope is that this space also encourages a balanced, healthy relationship with food for you and your family too.