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Chicken Parmesan Meatballs with Bocconcini Recipe

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4 from 81 reviews

These Chicken Parmesan Meatballs are a delicious twist on the classic Italian favorite, featuring juicy ground chicken meatballs stuffed with gooey bocconcini mozzarella. They are lightly dredged in flour, pan-seared to a golden brown, then baked in marinara sauce until perfectly cooked and flavorful. Finished with fresh basil, this recipe makes a comforting and satisfying meal perfect for a family dinner.

  • Total Time: 45 minutes
  • Yield: 4 servings

Ingredients

Meatball Mixture

  • 1 pound ground chicken
  • 1/2 cup grated parmesan
  • 1/3 cup panko breadcrumbs
  • 1 egg
  • 3/4 teaspoon salt
  • 3/4 teaspoon freshly cracked black pepper
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon dried parsley
  • 1/2 teaspoon red pepper flakes

Coating

  • 1/2 cup flour

Stuffing

  • 12 bocconcini mozzarella balls

Cooking

  • 1/4 cup olive oil
  • 24 ounces marinara sauce

Garnish

  • Handful of basil leaves (torn)

Instructions

  1. Preheat the oven: Set your oven to 350°F (175°C) to prepare for baking the meatballs after searing.
  2. Mix meatball ingredients: In a large bowl, combine ground chicken, grated parmesan, panko breadcrumbs, egg, salt, black pepper, dried oregano, dried parsley, and red pepper flakes. Use your hands to mix until all ingredients are evenly incorporated, ensuring a uniform texture.
  3. Shape and stuff meatballs: Form the mixture into golf ball-sized portions. Press a bocconcini mozzarella ball into the center of each and mold the chicken mixture around it completely to seal the cheese inside.
  4. Dredge meatballs: Lightly coat each meatball with flour, shaking off any excess to prevent clumping during cooking.
  5. Brown the meatballs: Heat olive oil in a large heavy-bottomed skillet over medium-high heat. Add half of the meatballs and cook for 3 to 4 minutes, turning occasionally until all sides are golden brown. Remove them and repeat the process with the remaining meatballs.
  6. Add marinara sauce: Pour the marinara sauce into the skillet with the browned meatballs nestling them carefully into the sauce.
  7. Bake the meatballs: Transfer the skillet to the preheated oven and bake for 15 to 20 minutes until the meatballs are cooked through and mozzarella inside is melted.
  8. Garnish and serve: Remove from the oven, sprinkle torn fresh basil leaves over the meatballs, and serve immediately while hot and flavorful.

Notes

  • Use fresh bocconcini mozzarella balls for authentic creaminess inside the meatballs.
  • If you do not have a heavy-bottomed oven-safe skillet, transfer the meatballs and sauce to a baking dish before putting them in the oven.
  • You can adjust red pepper flakes according to your preferred spice level.
  • Ensure not to overmix the meat mixture to keep meatballs tender.
  • Leftover meatballs can be refrigerated for up to 3 days or frozen for longer storage.
  • Author: Madelynn
  • Prep Time: 15 minutes
  • Cook Time: 30 minutes
  • Category: Main Dish
  • Method: Baking
  • Cuisine: Italian

Find it online: https://allyumcooks.com/chicken-parmesan-meatballs-with-bocconcini-recipe/