With a gooey, cheesy center and a crispy, breadcrumb coating, these Chicken Parm Stuffed Meatballs are easy to make and to transport, making them meal-prep heaven!
These Chicken Parm Stuffed Meatballs are made from lean ground chicken and reduced fat mozzarella cheese. They are coated in crispy panko so they have a ton of nutrition, flavor and texture! I love to eat them with spaghetti squash or another veggie, marinara and plenty of parmesan!
Preheat oven to 375 degrees
In a medium size bowl, combine ground chicken, egg, parmesan, garlic powder, onion powder, basil, crushed red pepper, salt and pepper
Cut each string cheese into 4, roughly even pieces
Divide chicken mixture into 12 equal portions and roll each into a meatball shape. Gently push a piece of cheese into each meatball then roll it back into a ball so that the cheese is fully covered
Pour breadcrumbs onto a small plate. Spray a 12-cup muffin tin with cooking spray
Roll each meatball in the breadcrumbs until evenly coated then place in the prepared muffin tin
Spray tops with cooking spray and bake in preheated oven for 20 minutes