Chicken Parm Bites Stuffed with Mozzarella

I recently splurged on some of those cute little fresh mozzarella balls marinated in olive oil and herbs. They are so addicting! We enjoyed them when our friends visited last weekend, but I bought a huge tub because I wanted to play with them in a new recipe. I noticed Elly had posted a fantastic recipe for chicken parm burgers and was inspired to use ground chicken to make small chicken parm appetizers!

I decided to use a ground chicken mixture to encase the little mozzarella balls and then coated the balls in panko so they would be crispy on the outside like chicken parm! Then I served them with a marinara dipping sauce. This was my first time using ground chicken, and I was surprised that it was so much moister than ground turkey. I didn’t even end up needing an egg to hold the mixture together. My hubby was a big fan of these, and I’m blaming him for the fact that they disappeared within a day!

Chicken Parm Bites Stuffed with Mozzarella
Printable Recipe

1 tablespoon olive oil
1/2 cup chopped shallots
2 garlic cloves, minced
1 pound ground chicken
1 1/4 cups panko
1 teaspoon dried oregano
1 teaspoon dried basil
1 teaspoon salt
16 small fresh mozzarella balls
1/2 cup of your favorite marinara sauce

Preheat oven to 350˚F. Heat olive oil over medium high heat in a small skillet and sauté shallots for 5 minutes or until soft. Add garlic and sauté one additional minute.

Lightly mix together shallots, ground chicken, 1/4 cup panko, oregano, basil, and salt in a large bowl. Carefully encase each mozzarella ball evenly with ground chicken mixture and then roll each ball in remaining 1 cup panko until evenly coated. Place balls on a greased cookie sheet and bake for 20 minutes at 350˚F or until chicken is cooked through. Place a toothpick in each ball and serve alongside the marinara sauce. Makes 8 servings.

Nutrition: 279 calories, 16.7g fat, 1.7g fiber, 18.9g protein per serving
Cost: $0.90 per serving

60 Responses to Chicken Parm Bites Stuffed with Mozzarella

  1. These are an excellent idea! They make me think that I should slice up some fresh mozzarella and make the chicken parm burgers or meatballs using those. And yes, when in doubt, always blame it on the husband ;).

  2. very creative. The ground chicken will surely hold those yummy mozzarella!! I love this recipe, but I guess I have to substitute breadcrumbs for the panko.

  3. Drooling! Chicken parm is my favorite and i like these for their instant portion control – even though, let’s be honest, I would probably eat 10 😉

  4. Are they called Bocconcini? The cheese I mean? We LOVE ’em. Mmmmm, so good so I can’t even imagine how good those chix parm bites were! Great job! You’re so creative.

  5. These look amazing!!! What a great idea! I have been so tempted to buy those little mozzarella balls but never really had a good recipe in mind. Love this!!!!!

  6. Awww, thanks so much everyone! A 9 is a super high score from my hubby, he has yet to give out a 10! And yes, Ingrid, I think they are called bocconcini, but they should just be called addicting :)

  7. I love this idea for appetizers! Kerstin, please come on over to my blog for my August 5th post, I have a special something for you 😉 Roz

  8. Holy CRAP this looks good. I only wish you had sliced one in half for the cheap seats at home to view.

    I think I need to try making this, thanks for the idea. Brilliant.

  9. I just made these and froze them for a party I am hosting next Saturday. Thanks for the recipe! I am sure that these will be a hit. I was worried that they would be difficult to make but rolling the mozzarella balls with the chicken mixture was so easy.

  10. If you pre make these for a party do you freeze them uncooked or do you cook them up then freeze? And what’s the best reheat approach?

  11. I too want to make Chicken Parm balls ahead and freeze. Any suggestions? Freeze before or after cooking? Do you think reheating them will dry them out?

  12. […] Notes The meatballs won't brown as they cook, and because they are covered in panko, it may be difficult to tell when they are done. Because you are using such a thin layer of ground chicken, 20 minutes should do it!The meatballs can be prepared up to a day or two ahead of time if your chicken is very fresh, and kept uncooked in your fridge – just keep them tightly covered. 3.2.2925 Adapted from: […]

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