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Delicious Recipe

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4.3 from 12 reviews

These Mozzarella-Stuffed Chicken Meatballs are tender, flavorful, and filled with gooey melted mozzarella. Coated in a savory tomato sauce and baked to perfection, they’re perfect served with pasta or as a hearty appetizer.

  • Total Time: 1 hour
  • Yield: 6 servings

Ingredients

Meatballs

  • 3/4 cup grated Parmesan cheese
  • 1/2 cup Panko breadcrumbs
  • 2 large eggs
  • 3 Tablespoons tomato paste
  • 2 teaspoons Italian seasoning
  • 1 teaspoon dried parsley
  • 1 teaspoon garlic powder
  • 1 teaspoon kosher salt
  • 1/4 teaspoon black pepper
  • 2 pounds ground chicken
  • 8 ounces mozzarella pearls or pieces
  • 1-2 Tablespoons extra virgin olive oil

Sauce and Serving

  • 2 cups marinara sauce
  • pasta, extra Parmesan, fresh herbs, etc. (for serving)

Instructions

  1. Preheat Oven and Prepare Skillet: Preheat your oven to 350°F (175°C) and set aside a large oven-safe skillet to use later for browning and baking the meatballs.
  2. Mix Dry Ingredients: In a large bowl, combine the grated Parmesan cheese, Panko breadcrumbs, eggs, tomato paste, Italian seasoning, dried parsley, garlic powder, kosher salt, and black pepper. Use a fork to mix these ingredients thoroughly, ensuring an even seasoning base.
  3. Add Ground Chicken: Add the ground chicken to the bowl with the breadcrumb mixture. Gently fold the ingredients together using a fork to evenly distribute the mixture throughout the meat without overworking it, which keeps the meatballs tender.
  4. Form Meatballs with Mozzarella: Scoop the meat mixture into medium-large meatballs, approximately 2-3 tablespoons each. Using your hands, carefully open each meatball, place a mozzarella pearl or piece in the center, and then pinch and shape the meat around it so the cheese is completely enclosed. Place the formed meatballs on a plate.
  5. Brown the Meatballs: Heat the extra virgin olive oil in the oven-safe skillet over medium-high heat. Add the meatballs in batches, cooking 5-6 minutes and turning often until they are evenly browned on all sides. Avoid overcrowding the pan and set the browned meatballs aside on a paper towel-lined plate.
  6. Prepare for Baking: Once all meatballs are browned, carefully wipe out any excess oil or bits from the skillet. Pour in the marinara sauce, scraping the bottom of the pan to loosen any flavorful browned bits.
  7. Combine and Bake: Place the browned meatballs back into the skillet nestling them into the marinara sauce. Transfer the skillet into the preheated oven.
  8. Bake Until Done: Bake the meatballs for 15-18 minutes, until the sauce is bubbling and meatballs are cooked through. For extra gooeyness, you can sprinkle additional mozzarella over the top during the last few minutes of baking. Serve hot with extra Parmesan, fresh herbs, and pasta if desired.

Notes

  • Do not overmix the meat to keep meatballs tender and juicy.
  • Make sure mozzarella is fully enclosed to prevent leaking during cooking.
  • If you don’t have mozzarella pearls, small cubes of string cheese or shredded mozzarella work well.
  • For a crispier crust, use a cast iron or heavy oven-safe skillet for browning.
  • Leftover meatballs can be refrigerated for up to 3 days or frozen for up to 1 month.
  • Author: Maya
  • Prep Time: 20 minutes
  • Cook Time: 40 minutes
  • Category: Main Course
  • Method: Baking
  • Cuisine: Italian

Find it online: https://recipeteach.com/mozzarella-stuffed-chicken-meatballs-recipe/