Cheese-Stuffed Chicken Parmesan Meatballs

Cheese-Stuffed Chicken Parmezan Meatballs

FAQ

Can I bake instead of fry?

Yes. Baking works, but you’ll get a softer crust compared to frying or air frying.

Can I make these ahead of time?

Yes. Shape and bread them, then refrigerate up to 24 hours before cooking.

Can I freeze them?

Yes. Freeze before or after cooking.

Why is my cheese leaking out?

Usually they weren’t sealed tightly enough or the oil/heat was too low.

Can I use store-bought marinara?

Yes. A good quality jar sauce works perfectly.

Chef’s Tips

Frying gives the crispiest chicken parm texture.
Rest on a wire rack after frying so they stay crisp (not paper towels).
Chill meatballs before cooking so they hold their shape.
Seal mozzarella tightly to prevent leaking.
Add marinara right before serving to keep the coating crunchy.

Cheese-Stuffed Chicken Parmesan Meatballs

Wife with the Knife

These Chicken Parmesan Meatballs are everything you love about chicken parmesan, just rolled into juicy little bites. Crispy golden outside, melty mozzarella in the middle, and finished with warm marinara and plenty of parmesan. They’re messy in the best way and basically guaranteed to disappear fast.

Print Recipe Pin Recipe

Prep Time 20

Cook Time 20

Total Time 40

Course Main Course, Party Food, starter

Cuisine Italian

Servings 14 meatballs

Ingredients

2 lbs ground chicken
1 cup mozzarella cut into small cubes
¼ cup parmesan grated
2 cups breadcrumbs or panko for extra crispiness
¼ cup parmesan grated (for breading)
1 egg
1 tbsp water or milk
1 tsp dried parsley
1 tsp dried oregano
½ tsp dried basil
1 tsp salt
½ tsp black pepper
½ tsp red pepper flakes optional
¼ tsp paprika
Vegetable oil for frying
Oil spray for air fryer
Warm marinara sauce for serving
Fresh basil for serving
Extra parmesan for serving

Instructions

Mix all meatball ingredients except mozzarella until just combined (do not overmix).
Scoop about 2 tbsp of mixture, flatten slightly, place a mozzarella cube in the centre, then seal tightly into a ball.
Place on a tray and chill for 10–15 minutes.
Whisk egg with water or milk in one bowl.
In another bowl, mix breadcrumbs, parmesan, salt, and pepper.
Dip each meatball in egg wash, then coat fully in breadcrumb mixture, pressing lightly so the coating sticks.
Cooking Methods
Fry (Signature Method / Best Results)
• Heat oil to 350°F (175°C).
• Fry for8–10 minutes until golden, crisp, and cooked through (165°F internal).
• Rest on a rack for 3–5 minutes.
Air Fry (Easy + Crispy)
• 375°F(190°C) for 13–14 minutes, flipping halfway and lightly spraying with oil.
Warm marinara sauce separately.
Spoon marinara over the meatballs or serve on the side for dipping.
Finish with fresh basil and a generous sprinkle of extra parmesan.
Enjoy!

Notes

Storage & Leftovers

Fridge: Store in an airtight container for 3–4 days.
Freezer: Freeze cooked or uncooked meatballs for up to 2 months.
Reheating:
- Oven: 350°F until hot (best crispiness)
- Air fryer: 350°F for 5–7 minutes
- Microwave: this method will soften the crust