$ $ $ $ $
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50 mins

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!

Posted by Tori W. Published See Tori W.'s 7 projects »

  • Step 1

    Preheat oven to 375 degrees

  • Step 2

    In a medium size bowl, combine ground chicken, egg, parmesan, garlic powder, onion powder, basil, crushed red pepper, salt and pepper

  • Step 3

    Cut each string cheese into 4, roughly even pieces

  • Step 4

    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

  • Step 5

    Pour breadcrumbs onto a small plate. Spray a 12-cup muffin tin with cooking spray

  • Step 6

    Roll each meatball in the breadcrumbs until evenly coated then place in the prepared muffin tin

  • Step 7

    Spray tops with cooking spray and bake in preheated oven for 20 minutes

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