Chicken Parm Stuffed Meatballs

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!

https://www.cutoutandkeep.net/projects/chicken-parm-stuffed-meatballs • Posted by Tori W.

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!

You will need

1 lbs lean ground Chicken 1 Eggs 2 tbsp Parmesan Cheese ½ tsp Garlic Powder ¼ tsp Onion Powder ¼ tsp dried Basil Red Pepper Flakes Salt to taste Pepper to taste 3 sticks reduced fat String cheese ½ cup Panko

Project Budget

Time

Difficulty

Description

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!

Instructions

1. Preheat oven to 375 degrees

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

3. Cut each string cheese into 4, roughly even pieces

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

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

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

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