Chicken Parmesan Stuffed Meatballs
Yield: 6 servings
Prep time: 20 mins
Total time: 40 mins
2 lbs ground chicken
½ cup Parmesan cheese
¼ cup chopped parsley
1 onion, chopped
1 cup Panko breadcrumbs
½ tbsp fennel seeds
1 tbsp Italian seasoning
4 cloves garlic, minced or grated
½ cup milk
1 cup Italian breadcrumbs
½ cup flour (may need more)
2 tsp red pepper flakes
2 tsp paprika
Mozzarella string cheese, cut into chunks (may need about 5-7 cheese sticks)
Kosher salt, black pepper
1 tbsp olive oil
Your choice of pasta sauce
- In a small bowl, combine Panko breadcrumbs and milk. Mix together and set aside.
- In a large mixing bowl, combine ground chicken, Parmesan cheese, parsley, onion, fennel seeds, Italian seasoning, garlic, red pepper flakes, paprika, 2 eggs, and milk-soaked breadcrumbs. Season to taste with salt and pepper.
- Begin assembling your meatballs. Take a spoonful of the meat mixture into the palm of your hand and place a piece of cheese in the middle. Roll into a meatball shape, being sure that all the meat completely covers the piece of cheese. Do this until you use all your meat mixture.
- Prepare your breading station: set up a bowl with the flour, a bowl with the Italian breadcrumbs, and a bowl with the remaining 2 eggs whisked (line the bowls up in this order). For each meatball, roll into the flour, then cover with the egg, and finally roll into the breadcrumbs.
- Preheat oven to 400 degrees. Heat the olive oil in a pan, then brown the meatballs on all sides. Do this in batches until all meatballs are browned.
- Place meatballs on a baking sheet and bake for 15 minutes. While meatballs are cooking, warm up your sauce of choice in a saucepan.
- Remove meatballs from oven and top with your pasta sauce. Serve immediately (garnish with more parmesan if desired).
- This dish is best served with your pasta of choice, such as spaghetti.
- If you want to make a smaller batch of meatballs, half the entire recipe.
- If you do not want to use string cheese, you can also use fresh mozzarella. Be sure to cut into chunks (about ½-1 inch chunks, depending on how large you make your meatballs).
- Soaking breadcrumbs in milk helps the meatballs remain moist. It is a technique I use for all my meatballs and really makes a big difference in texture.