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Mozzarella Stuffed Chicken Parmesan Meatballs simmer in a red tomato sauce in a large white double-handled skillet. The meatballs have been garnished with chopped basil and grated parmesan and the skillet sits atop a creamy white textured surface with a light blue linen napkin tucked underneath the skillet. A small wooden pinch bowl filled with grated parmesan and a few loose fresh basil leaves surround the skillet. Inside of the skillet one meatballs has been cut in half and folded open to reveal the mozzarella stuffed interior.

Mozzarella-Stuffed Chicken Meatballs (Juicy & Tender!)

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 2 reviews
  • Author: Jess Larson
  • Prep Time: 15 minutes
  • Cook Time: 20 minutes
  • Total Time: 35 minutes
  • Yield: serves 4
  • Category: Pasta Recipes, Main Dishes
  • Method: Baked, Stovetop
  • Cuisine: Italian-American


Enjoy the classic flavors of chicken parmesan only in meatball form! These baked chicken meatballs are meltingly tender, and seriously flavorful thanks to added aromatics like grated onion, garlic, fresh herbs and parmesan cheese. Each chicken meatball is stuffed with gooey, melted mozzarella cheese. Best of all, these meatballs are quick to make — just 35 minutes — which is why they’re a favorite meatball dinner idea in my household.

Perfect for a quick & easy weeknight dinner or to share with friends & family. A fun twist on two iconic dishes — everyone LOVES this recipe!


  • nonstick cooking spray
  • 1 pound 93% lean ground chicken or turkey
  • 1214 ciliegine fresh mozzarella balls or 4 ounces fresh mozzarella cut into 12-14 1/2-inch cubes
  • 24 ounces jarred pasta sauce of choice or 3 cups homemade tomato sauce (see Recipe Notes)
  • 1/2 medium yellow onion, grated
  • 4 cloves garlic, finely chopped or grated
  • 1 large egg
  • 1/3 cup panko breadcrumbs
  • 1/3 cup grated parmesan (approx. 1 ounce)
  • 1/4 cup finely chopped fresh herbs (I like a 50/50 mix of parsley & basil)
  • 1 tablespoon olive oil
  • 1 heaping teaspoon dried Italian seasoning
  • optional: up to 1 teaspoon crushed red pepper flakes
  • kosher salt & ground black pepper, to season
  • for serving, as desired: cooked pasta or crusty Italian bread, a simple green salad or Caesar salad, grated parmesan, thinly sliced basil, etc.


  1. Prep: Preheat the oven to 400 degrees F, ensuring a rack is positioned in the center of the oven. Lightly spray a rimmed baking sheet with nonstick cooking spray. Set aside. Gather & prep all ingredients according to the Ingredients List, above.Chicken Parmesan Meatballs ingredients arranged on a creamy white textured surface: ground chicken, ciliegine fresh mozzarella balls, yellow onion, garlic, egg, panko breadcrumbs, grated parmesan, fresh herbs, Italian seasoning, crushed red pepper flakes.
  2. Mix the chicken meatballs: Add the grated yellow onion, garlic, egg, panko breadcrumbs, grated parmesan, finely chopped fresh herbs, olive oil, Italian seasoning, & crushed red pepper flakes (if using) to a medium mixing bowl. Season with 1 teaspoon kosher salt & ground black pepper as desired. Use your hands to mix well. Once the breadcrumb mixture is combined, add in the ground chicken. Using your hands, mix just until combined – take care to avoid over-mixing. [gallery columns="2" size="full" ids="27301,27302"]
  3. Form & stuff the chicken parmesan meatballs: Divide the chicken meatball mixture into 12-14 equal portions. Working one portion at a time, press the meatball mixture into a flat patty about 2-3 inches wide. Place a piece of fresh mozzarella in the center, wrap the edges of the patty around the cheese, forming a meatball with a piece of mozzarella in the center. Be sure to seal the edges tightly, then gently roll into a ball. Place the chicken parmesan meatball on the prepared baking sheet. Repeat with the remaining chicken meatball mixture. [gallery size="full" ids="27307,27308,27309"]
  4. Bake the chicken parmesan meatballs: Lightly spritz the chicken parmesan meatballs with cooking spray for a golden finish, then transfer the baking sheet to the oven. Bake 18-22 minutes, until cooked through.Twelve cooked Chicken Parmesan Meatballs are arranged in rows of three on a small aluminum baking sheet. The baking sheet sits atop a creamy white textured surface.
  5. Serve: Meanwhile, as the chicken parmesan meatballs bake, warm the jarred pasta sauce in a medium skillet over medium heat. The sauce should reach a simmer by the time the meatballs bake. Transfer the baked meatballs to the skillet, tossing to coat in sauce. Top with additional grated parmesan, sliced basil, crushed red pepper flakes as desired. These chicken parmesan meatballs are great on their own, served over pasta, or alongside a simple salad with toasty bread. Enjoy!A serving of three Chicken Parmesan Meatballs atop spaghetti tossed in a red tomato sauce inside of a grey speckled ceramic bowl. The bowl sits atop a creamy white textured surface with a gold fork and spoon, a glass of white wine, a light blue linen napkin, and loose fresh basil leaves surrounding. One of the meatballs has been cut in half and folded open to reveal the mozzarella stuffed interior.


  • Perfect Simple Tomato Sauce: You’re welcome to use your favorite jarred tomato sauce for these chicken parmesan meatballs. I like to whip up my go-to quick homemade sauce, Perfect, Quick & Simple San Marzano Tomato Sauce, which is light & perfectly balanced. As a bonus, you can throw it together in the time that the meatballs bake – easy!
  • Storage & Reheating: Transfer cooled meatballs & sauce to an airtight container. Store in the refrigerator for up to 4 days. Reheat in the microwave or on the stovetop until warmed through, adding a splash of water or chicken stock as needed to loosen up the tomato sauce.
  • 15-20 Minute Meal Prep: Nearly all of the active prep work for these meatballs comes from prepping & forming the meatballs. Take care of some of this in advance & you can jump straight in to cooking during the week:
    • Mix & form the chicken parmesan meatballs according to Step 2-3 of Recipe Directions, above. You can roll out the meatballs immediately or save the rolling for dinnertime; either way, the mixture will keep for up to 3 days in an airtight container in the refrigerator. (15 minutes active for meatball mixture prep, 5 minutes active for forming the chicken parmesan meatballs)
  • Note: This recipe has been updated since its original publish in September 2017. If you are looking for the original recipe, which was a one-skillet recipe with homemade tomato pan sauce, click here to download a printable version!