Mozzarella-Stuffed Chicken Meatballs
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!
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.
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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
Calories: 455 kcal, Carbohydrates: 12 g, Protein: 41 g, Fat: 28 g, Saturated Fat: 9 g, Polyunsaturated Fat: 3 g, Monounsaturated Fat: 9 g, Trans Fat: 0.1 g, Cholesterol: 209 mg, Sodium: 1232 mg, Potassium: 1182 mg, Fiber: 2 g, Sugar: 4 g, Vitamin A: 675 IU, Vitamin C: 8 mg, Calcium: 298 mg, Iron: 3 mg