These crispy chicken parmesan stuffed meatballs are filled with melty mozzarella, and packed with that classic chicken parmesan flavor. Instead of being baked in sauce, these meatballs are coated with breadcrumbs and grated parm, baked until golden, and served with marinara on the side or over pasta. And the best part? The melty mozzarella center gives you a little cheese pull at first bite.
I love using ground chicken because it is a lean, budget-friendly protein and a great way to break out of a ground beef rut. Try my gluten free chicken nuggets or cilantro lime chicken burgers for additional ways to use ground chicken.
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Why You'll Love This Recipe
- Crispy Coating: Golden and crunchy without frying
- Cheesy Center: Melty mozzarella in every bite
- Big Flavor: Classic chicken parmesan taste in meatball form
- Gluten Free: Easy to keep gluten free with simple swaps
Two Ways to Serve Chicken Parmesan Stuffed Meatballs
There are two easy ways to serve these, and honestly, both are worth it.
As an appetizer:
Serve with warm marinara for dipping. Perfect for game day, holidays, or when you need something easy that still feels a little fun.
As dinner:
Toss with gluten free pasta and your favorite sauce, then top with the baked meatballs for a chicken parmesan-style dinner without the extra work.
Bonus idea:
Pile them into a hoagie bun with marinara and a slice of provolone, then toast until the cheese is melted and the edges get a little crispy. Not traditional… but it's hard to argue with.
What You'll Need
- Ground chicken: A lean, budget-friendly protein that keeps these meatballs light but still satisfying.
- Grated parmesan + gluten free panko breadcrumbs: Adds classic chicken parmesan flavor while helping bind everything together and create a crispy coating.
- Egg: Keeps the meatballs tender and holds the mixture together.
- Kosher salt + black pepper + Italian seasoning + red pepper flakes: Simple spices that bring that classic Italian-style flavor with a little heat.
- Mozzarella cheese (cubed): The melty center that makes these extra fun to eat.
See the recipe card for the exact measurements and complete instructions.
Selected ingredients are based on guidance on current serving sizes measured by the Monash University Food App and FODMAP Friendly App at the time of publishing. As always, follow your gut and modify as needed.
Step-By-Step Instructions
Step 1: Make the meatball mixture
In a large bowl, add the ground chicken, grated parmesan, panko breadcrumbs, egg, salt, Italian seasoning, black pepper, and red pepper flakes. Using clean hands, mix until just combined.
Step 2: Prep the cheese
Cut the mozzarella into small, equal-sized cubes.
Step 3: Stuff the meatballs
Scoop about 1 tablespoon of the chicken mixture and flatten slightly. Place a cube of mozzarella in the center, then wrap the chicken around it, sealing completely.
Step 4: Roll and bake
Roll into a ball, then coat in a mixture of panko breadcrumbs and grated parmesan. Place on a prepared baking sheet and bake for 25-30 minutes, or until the internal temperature reaches 165 degrees F.
Tips and Tricks
Break out the cookie scoop! Although we aren't making monster cookies, these handy scoops will help you create equal sized chicken meatballs.
Easy clean up! Line the baking sheet with parchment paper in case any cheese escapes while baking.
Take it easy when mixing! Avoid overmixing the meatball mixture, which can make them tough.
Ingredient Swaps
- Ground chicken → ground turkey: A similar lean option that works the same way.
- Mozzarella → provolone or Monterey Jack: Still gives you that melty center with a slightly different flavor.
- Gluten free panko → regular panko: Works the same if you don't need to keep it gluten free.
- Parmesan → Pecorino Romano: A sharper, saltier option with a little more bite.
- Italian seasoning → mix your own: Use dried basil, oregano, and parsley if that's what you have.
- Red pepper flakes → skip or swap: Leave them out for no heat or use a pinch of paprika for mild flavor.
Storing and Reheating
Storing: Store leftovers in an airtight container in the refrigerator for 3-4 days.
Reheating: Reheat in a 350 degrees F oven for 10-15 minutes or until warmed through. Or use an air fryer at 400 degrees F for 8-10 minutes. Either of these methods keeps the coating crispy. For a quicker option, reheat in the microwave, but the coating will be softer.
Freezing: Freeze cooked meatballs in a freezer-safe container for up to 2 months. Thaw in the refrigerator overnight before reheating.
Low FODMAP Notes
Low FODMAP ingredient information is based on the Monash University Food App and FODMAP Friendly App testing results as of the day posted. As always, modify based on your gut and what works for you on a low FODMAP diet.
- Ground chicken - Use unseasoned, plain ground chicken.
- Parmesan cheese - safe at 40 grams per meal.
- Gluten free panko breadcrumbs - Be aware of sneaky FODMAPs in the ingredient list. I have seen brands use honey, garlic or onion. The brand I used in this recipe was Aleia's panko breadcrumbs.
- Mozzarella cheese - safe at ½ cup (about 60 grams) per meal; use lactose free if sensitive.Italian seasoning - typically low FODMAP; check for added garlic or onion.
FAQs
Ground chicken is softer than ground beef, so don't skip the egg and breadcrumbs. Mix until just combined so they hold together without getting tough.
Yes. Assemble the meatballs and store them covered in the refrigerator for up to 24 hours before baking.
Make sure the mozzarella is fully sealed inside the chicken. If there are any thin spots or cracks, the cheese will leak out while baking.
Yes. Air fry at 375 degrees F for 10-12 minutes, or until the internal temperature reaches 165 degrees F.
Yes. Freeze after baking and cooling completely. Reheat in the oven for the best texture.
A simple marinara works best for dipping or tossing with pasta. Use a low FODMAP pasta sauce option if needed.
Overbaking or very lean chicken can dry them out. Remove them as soon as they reach 165 degrees F and avoid overmixing.
What To Serve With Chicken Parmesan Stuffed Meatballs
There are two easy ways to serve these, depending on what you're in the mood for:
As an appetizer: Add a few extra dips like homemade hummus, baked buffalo chicken bites, or gluten free pinwheels.
As dinner: Serve with a simple lettuce salad with homemade Caesar dressing or a side of roasted broccoli to round out the meal.
My advice: Double the recipe, because these crispy chicken parmesan stuffed meatballs are worth enjoying both ways.
More Loveable Chicken Recipes
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Recipe
Chicken Parmesan Stuffed Meatballs
Ingredients
Meatball Mix:
- 1 pound ground chicken (Note 1)
- ½ cup grated parmesan (Note 2)
- ⅓ cup panko breadcrumbs gluten free if needed
- 1 large egg
- ¾ teaspoon Kosher salt
- 1 teaspoon Italian seasoning
- ½ teaspoon ground black pepper
- ¼ teaspoon red pepper flakes
- 4 ounces mozzarella cheese cubed
Breading Mix:
- ¼ cup panko bread crumbs gluten free if needed
- ¼ cup grated parmesan cheese
- For Serving: with marinara sauce, or over sauced noodles
Instructions
- Preheat the oven to 400 degrees F. Line a baking sheet with parchment paper.
- In a large mixing bowl, add the ground chicken, grated parmesan cheese, panko breadcrumbs, egg, salt, Italian seasoning, black pepper, and red pepper flakes. Using clean hands, mix until just combined. Set aside.
- Using a sharp knife, cut the mozzarella cheese into small, equal-sized cubes, about ¼ inch. Set aside.
- In a small bowl, stir together the breading mixture: panko breadcrumbs and grated parmesan cheese.
- Scoop about 1 tablespoon of the chicken mixture and flatten it slightly. Place a cube of mozzarella in the center, then wrap the chicken around the cheese, sealing it completely. Gently roll into a ball, then toss in the breading mixture until coated.
- Place the meatballs on the prepared baking sheet.
- Bake for 25-30 minutes, or until the internal temperature reaches 165 degrees F.
- Serve warm with marinara sauce or sauced noodles.
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