Mozzarella-Stuffed Chicken Meatballs
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This recipe for mozzarella-stuffed chicken meatballs yields the ultimate cozy supper. The meatballs are tender, beautifully seasoned with Parmesan and Italian herbs, and surprisingly easy to make. The fact that each one hides a little pocket of molten mozzarella cheese is just the cherry on top! Serve with salad and pasta or veggies.
Does your mouth start watering when you hear chicken Parmesan? If yes, you are in good company, and you are going to love this recipe! Just like my chicken Parmesan pasta bake, it’s certainly a twist on the classic, but completely irresistible when it comes together.
I’ve been making some version of these meatballs for nearly a decade, beginning with a recipe in Rachael Ray Everyday, a now-defunct magazine I read a lot when first learning to cook. They are the rare dinner that both my kids are reliably excited to eat—my son sometimes complains when other meatballs are not stuffed with cheese—which is the best testament to their exceptional taste.
These meatballs are baked right in marinara sauce and perfectly served over any type of pasta, in subs, or in a big bowl with roasted veggies. Yum!
Why You’ll Love These Mozzarella-Stuffed Meatballs
- Pockets of gooey melted mozzarella as you break into each meatball!
- Rich flavors of Parmesan, garlic, and Italian seasonings
- Zen to make—they take some care as they brown but are hands-off as they bake
- Use an oven-safe skillet and you need only one pan
- Vibes like a cozy Sunday supper you can enjoy with the whole family or guests
Ingredient Notes
Pull Through for Perfectly Tender Meatballs
Have you ever made meatballs and thought either they were a little tough, or the seasoning wasn’t very evenly distributed? Over-worked ground meat can lose its tenderness, but under-mixing can leave uneven pockets of flavor. There is a simple technique, however, to fix both potential issues.
Combine all the seasonings and ingredients except the meat. Use a large bowl. Stir this mixture very well with a fork to evenly blend.
Add the ground chicken. Use the same fork to gently pull the seasoning and breadcrumb mixture “through” the meat. This is easiest if you hold the fork upside down.
Problem solved! Your meatballs will be tender, delicious, and perfectly seasoned. This is the same technique used in these Asian-inspired meatballs in a sweet, sticky pan sauce. I’m in the process of re-writing my older meatball recipes to reflect it, as well.
Use a Cookie Scoop to Portion Meatballs
Portion the mixture into individual meatballs. I highly recommend using a cookie scoop for this task! A medium cookie scoop—size 40, which holds 1.5 Tablespoons—is a good default size for this and most jobs.
Stuff and Roll
For the next steps, it helps to have your mozzarella pearls all ready to go and to work near a sink with a trickle of water running, so you can keep your hands lightly damp throughout the process.
Add mozzarella. Use your hands to gently split each meatball open a little and tuck mozzarella inside. If using pearls, add two or three pieces per meatball. If using ciliegine or larger cut pieces, add just one.
Gently seal each meatball around the mozzarella, then roll it into a smooth ball.
Pro Tip
Keep your hands damp while shaping meatballs for far less sticking and mess! Run your hands under the tap for a few seconds, shake but don’t dry them, then roll the meatballs. I can usually do 4-5 before rewetting my hands. It obviously helps to have the tap running throughout this process, so you don’t need to touch the faucet with meatball-y hands.
Brown, then Bake
Brown the meatballs in batches in a slick of extra-virgin olive oil. This does take a little time but in my opinion is very worthwhile for the crisp exterior and delicious flavor.
Once all meatballs are browned and transferred to a clean plate, add marinara sauce to the same skillet. Scrape the bottom gently to release any browned bits, which will infuse flavor into the sauce, then nestle the meatballs back into the pan.
Transfer to the oven and bake for approximately 15 minutes at 350°F. I find this just the right amount of time to make some pasta, salad, or any other sides.
When the sauce is bubbling and the meatballs are cooked through, dinner is done!
Serving Suggestions
Obviously, these meatballs + pasta are a natural combination. Spaghetti, penne, or rigatoni as pictured here are all great choices. Any variation such as a whole wheat or chickpea-based pasta will work exactly as well.
These meatballs are so flavorful and satisfying that even I, an unapologetic lover of pasta, don’t find it necessary to load up on it. You may, as I do, happily enjoy the meatballs plain alongside salad greens or roasted veggies, especially as leftovers for lunch the next day.
As for side dishes, these really go with anything. Try a simple butter lettuce salad, roasted carrots with thyme, pesto green beans, or lemon pepper asparagus.
More Tasty Meatball Recipes
- Sweet and Sticky Asian-Inspired Meatballs
- Chicken Zucchini Meatballs
- Chicken Meatballs with Orzo and Peppers
- Baked Turkey Meatballs
- Greek Chicken Meatballs
- Simple Meatballs Marinara
Mozzarella-Stuffed Chicken Meatballs
Ingredients
- 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
- 2 cups marinara sauce
- pasta, extra Parmesan, fresh herbs, etc. for serving
Instructions
- Preheat the oven to 350°F and set aside a large oven-safe skillet.
- In a large bowl, combine the Parmesan, breadcrumbs, eggs, tomato paste, Italian seasoning, parsley, garlic powder, kosher salt, and black pepper. Use a fork to mix these together well.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
- Add ground chicken to the bowl. Continue using the fork to very gently pull the breadcrumb mixture through the meat, until it is pretty even. Try not to overwork.2 pounds ground chicken
- Scoop the mixture out into medium-large meatballs, roughly 2-3 Tablespoons each. Using your hands, open each meatball and press a ball of mozzarella inside, then shape and pinch the meat around it so the cheese is completely covered. Set prepared meatballs aside on a plate.8 ounces mozzarella pearls or pieces
- Warm the olive oil in your skillet over medium-high heat. Add the meatballs and cook for 5-6 minutes, turning frequently, until they are evenly browned. Work in batches as needed to avoid over-crowding, setting browned meatballs aside on a paper-towel lined plate.1-2 Tablespoons extra virgin olive oil
- When all the meatballs are browned, gently wipe out the skillet, then pour in the marinara. Scrape the bottom of the pan to loosen any browned bits.2 cups marinara sauce
- Nestle meatballs back into the sauce, then transfer the pan straight into the hot oven.
- Bake for 15-18 minutes, until the sauce is bubbling and meatballs are cooked through. If desired, sprinkle with additional mozzarella during the last few minutes of baking. Serve with additional cheese, herbs, and pasta, as desired.pasta, extra Parmesan, fresh herbs, etc.
Notes
- Useful Tool: A cookie scoop makes fast work of scooping out the meatballs evenly. I have and love this one!
- Work Ahead: Meatballs can be prepped through step 2 up to 2 days ahead of time, and kept in the fridge, tightly wrapped, until ready to cook.
- Yield: As written with two pounds of ground chicken, this makes a big batch, enough to feed my family of two adults + two kids with about two portions leftover. (Keeping in mind this is the rare meal both kids will actually eat in reasonably large quantities, at least most of the time.) Feel free to make a half batch, with one egg + 1 pound chicken, etc., or otherwise adjust based on your own judgment and needs.
- Leftovers: Extra meatballs and sauce will keep well in the fridge for 3-4 days.
- Nutrition Info: This info is an estimate based on the meatballs and two cups of sauce only divided among six equal portions.
- Recipe: Inspired by Rachael Ray Everyday.
Nutrition Estimate
This post was originally published on December 8, 2018 and has been updated with new photos, a slightly streamlined and more clear set of instructions, and more helpful information on the method and potential substitutions.
I made this last for my parents but Used ground sirloin because no way my dad will eat a chicken meatball. Fantastic recipe and worked great. Perfect seasoning for my mom who is sensitive to spices. Served it with simple homemade marinara and pasta.