Cheesy Goodness Stuffed Chicken Parmesan Meatballs: A Culinary Delight

Ingredients

Main Ingredients

• 1 ½ lb ground chicken
• ½ cup breadcrumbs (gluten‑free if needed)
• 1 large egg

Cheese Filling

• ¼ cup ricotta cheese
• ¼ cup shredded mozzarella
• 2 tablespoons grated Parmesan

Sauce

• 1 ½ cups canned crushed tomatoes
• 2 cloves garlic, minced
• 1 teaspoon dried oregano
• ¼ cup fresh basil, chopped

Seasonings & Extras

• 1 teaspoon salt
• ½ teaspoon black pepper
• 2 tablespoons olive oil

Instructions

Forming & Stuffing

1. Shape the chicken. Scoop roughly 2‑tablespoon portions of the chicken mixture, flatten them in your palm, place a cheese ball in the center, then gently fold the meat around the cheese, sealing it completely. Aim for uniform 1‑inch diameter balls for even cooking.
2. Chill briefly. Transfer the stuffed meatballs to a tray and refrigerate for 10 minutes. This firming step helps them hold their shape when transferred to the hot pan.
3. Sear the meatballs. Heat a large skillet over medium‑high heat, add the remaining olive oil, and once shimmering, add the meatballs in a single layer. Sear for 2‑3 minutes per side until a golden crust forms—do not move them prematurely; this creates the signature Parmesan crust.