Chicken Parmesan STUFFED Meatballs
My chicken parm meatballs only required an extra bowl for mixing up the ground chicken; but only one pan was required to cook everything up.
Equipment
- oven safe skillet
Ingredients
- 16 oz ground chicken
- 16 oz fresh mozzarella or mozzarella cheese cubes
- 1 cup mozzarella shredded
- ½ cup panko
- ¼ cup Parmesan cheese finely grate + more for topping
- 1 egg whisked
- 3 tablespoons fresh parsley finely chopped + more for topping
- 1 teaspoon basil chopped
- 1 teaspoon oregano
- 2 cups diced tomatoes
- 1 cup tomato sauce
- 1 tablespoon tomato paste
- 1 tablespoon olive oil
- salt & pepper to taste
- cooked fettucine noodles for serving
Instructions
- In a large bowl, mix together the ground chicken, panko, parmesan cheese, parsley and whisked egg until completely combined. Cut the mozzarella into ½ inch sized cubes. Take about three or four tablespoons of the chicken mixture and wrap it around individual pieces of cheese. Roll into balls so that the cheese is in the center of the meat.
- Heat the oil in an oven safe skillet over high heat. Sear the chicken meatballs on all sides until golden brown. Remove from the skillet and set aside. Without cleaning the skillet, pour in the diced tomatoes, tomato sauce, tomato paste and the herbs. Stir everything together and bring to a bubble. Season with salt and pepper, then return the meatballs to the sauce.
- Spread half of the shredded mozzarella over the top of the meatballs and sauce. Bake for fifteen minutes at 400°F. While the meatballs bake, cook the pasta according to the instructions on the box.
- Sprinkle the remaining mozzarella over the meatballs and broil for five minutes, until golden brown and bubbling. Garnish with parsley and parmesan cheese, as desired. Serve on a bed of your favorite noodles or eat as an appetizer with toothpicks. Enjoy!
Tried this recipe?Let us know how it was!