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Cheese-Stuffed Chicken Parmesan Meatballs

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.
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Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
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
 
 
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Keyword cheesy meatnalls, Chicken Meatballs, Chicken Parm Meatballs, chicken parmesan, easy italian recipes, Stuffed Meatballs