Chicken Parmesan Meatballs with Bocconcini and Marinara Recipe
Delicious Chicken Parmesan Meatballs stuffed with gooey bocconcini mozzarella, seared to a golden brown and baked in savory marinara sauce. A perfect family dinner combining tender ground chicken with flavorful Italian herbs and cheese, finished with fresh basil for a fragrant touch.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Total Time: 45 minutes
- Yield: 12 meatballs (serves 4)
- Category: Main Course
- Method: Baking
- Cuisine: Italian
- Diet: Low Fat
Ingredients
Meatball Mixture
- 1 pound ground chicken
- ½ cup grated parmesan cheese
- ⅓ cup panko breadcrumbs
- 1 egg
- ¾ teaspoon salt
- ¾ teaspoon freshly cracked black pepper
- ½ teaspoon dried oregano
- ½ teaspoon dried parsley
- ½ teaspoon red pepper flakes
Coating
- ½ cup all-purpose flour
Filling and Sauce
- 12 bocconcini mozzarella balls
- ¼ cup olive oil
- 24 ounces marinara sauce
- Handful of fresh basil leaves, torn
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) to prepare for baking the meatballs later.
- Mix Meatball Ingredients: In a large mixing bowl, combine the ground chicken, grated parmesan, panko breadcrumbs, egg, salt, pepper, oregano, parsley, and red pepper flakes. Use your hands to mix thoroughly until all ingredients are evenly incorporated.
- Shape and Stuff Meatballs: Form the mixture into golf ball-sized meatballs. Press one bocconcini mozzarella ball into the center of each meatball and shape the chicken mixture completely around the cheese so it’s fully enclosed.
- Dredge in Flour: Lightly coat each meatball with flour, shaking off any excess flour for a light dusting.
- Brown Meatballs: Heat olive oil in a large heavy-bottomed skillet over medium-high heat. Add half of the meatballs and cook for 3–4 minutes, turning occasionally, until they are browned all around. Remove from skillet and repeat with the remaining meatballs.
- Add Sauce and Bake: Pour marinara sauce into the skillet, then nestle all the browned meatballs into the sauce. Transfer the skillet to the preheated oven and bake for 15–20 minutes until the meatballs are cooked through and the cheese inside is melted.
- Finish and Serve: Remove the skillet from the oven, sprinkle fresh torn basil leaves on top, and serve the chicken parmesan meatballs immediately while hot.
Notes
- Make sure to fully enclose the bocconcini cheese inside the meatballs to prevent leaking during cooking.
- You can substitute bocconcini with small mozzarella balls or cubes if unavailable.
- For a spicier version, increase the red pepper flakes to taste.
- Leftover meatballs can be stored in an airtight container in the fridge for up to 3 days and reheated gently.
- Serve over pasta or with crusty bread to soak up the delicious marinara sauce.
