Chicken Parmesan Stuffed Meatballs
These Chicken Parmesan Stuffed Meatballs are a lighter, high-protein twist on classic chicken parm. Juicy chicken meatballs stuffed with mozzarella, topped with crispy breadcrumbs, and finished in marinara — the perfect easy comfort meal for busy weeknights.
Ingredients
Meatballs
- 1 lb ground chicken
- 1 egg
- ½ cup breadcrumbs use gluten-free if needed
- ¼ cup parmesan cheese
- 2 tbsp milk
- 1 tsp Italian seasoning
- ½ tsp paprika
- ¾ tsp salt
- ½ tsp pepper
- 1 tsp garlic powder
Filling
- Mozzarella balls or cubes
Crispy Topping
- ½ cup breadcrumbs
- 2 tbsp olive oil
- 2 tbsp parmesan
- ½ tsp garlic powder
- Pinch of salt
Sauce
- 1 –1½ cups marinara sauce
Let's Make It
Make the crispy topping
- Mix breadcrumbs, olive oil, parmesan, garlic powder, and salt.
- If you want it EXTRA crispy (highly recommend):
- Toast it in a pan for 2–3 minutes until golden, then set aside.
Mix + stuff the meatballs
- Combine all meatball ingredients
- Form into balls
- Flatten slightly, add mozzarella, then seal tightly
Sear the meatballs
- Heat 1–2 tbsp olive oil in a large skillet over medium heat
- Add meatballs
- Sear 2–3 minutes per side until golden
- Don’t move them too much — that crust = flavor.
Add sauce + finish cooking
- Pour marinara around the meatballs
- Lower heat to medium-low
- Cover and cook 8–10 minutes until cooked through
Add crispy topping
- Spoon a little sauce over each meatball
- Sprinkle breadcrumb topping generously
Broil (best step)
- Broil 2–3 minutes until golden and crispy
- OR
- Cover with a lid and let it steam-toast if no broiler