Stuffed Chicken Meatballs

Looking for a quick, comforting, and delicious dinner? These Stuffed Chicken Meatballs fit that bill!

Like most meatball recipes, this dish comes together very quickly. Throw in a few ingredients and binders, mix them together, add the ground meat, roll in a ball, and voilà: you have yourself meatballs ready for the oven. What makes these meatballs extra special without adding much effort is stuffing them with fresh mozzarella cheese. Ooey, gooey, melty, yummy cheese oozing out of the freshly baked meatballs. Now how amazing does that sound? Or, better yet, how amazing does it look?!

Not only is this dish out of this world delicious and super easy to make, but you hardly have any dishes to clean. You only need one bowl to mix the meatballs in and one bowl for the breadcrumbs. Since you line the baking sheet with foil, that makes this dish even easier because you don't have to scrub and soak the baking sheet. Two dishes to clean ain't bad folks.

Serve these meatballs on top of pasta, in a meatball sub, or plain because they are just that good.   

Stuffed Chicken Meatballs (adapted from There's Always Thyme To Cook)
(8-12 meatballs)

1 Tbsp olive oil
1 lb ground chicken breast
3/4 cup Italian breadcrumbs, divided
1/2 cup milk
1 egg
1/2 tsp salt
1/4 tsp ground pepper
4 ounces fresh mozzarella cheese, diced
your favorite marinara sauce
prepared pasta

Preheat oven to 350 degrees. Cover a baking sheet with aluminum foil. Spread the olive oil on the aluminum foil until it's evenly coated.

Add 1/2 cup breadcrumbs, milk, egg, salt, and ground pepper to a large mixing bowl. Stir ingredients together. Add the ground chicken to the breadcrumb mixture. Mix ingredients together until incorporated, careful not to overwork the meat mixture.

Add remaining 1/4 cup of breadcrumbs to a bowl. Form a meatball, place a piece of mozzarella cheese in the middle, and cover completely with more meat. Coat the meatball in breadcrumbs and place on prepared baking dish. Repeat for the rest of the meatball mixture.

Bake meatballs for 15 minutes. Remove from oven, flip each meatball, and put back in oven. Bake for another 15-20 minutes, or until meatballs are cooked through. Serve warm over pasta with your favorite marinara sauce.

Print this recipe!

Nutritional Info (for meatballs with no sauce or pasta)
Servings Per Recipe: 12
Amount Per Serving:
Calories: 124.8
Total Fat: 6.2 g
Cholesterol: 47.6 mg
Sodium: 265.1 mg
Total Carbs: 5.6 g
Fiber: 0.5 g
Sugars: 0.5 g
Protein: 11.2 g

Pros:
-Very easy to make
-Minimal cleanup
-Delicious
-Pretty presentation
-Great leftovers (you could even make a meatball sub with these!)

Cons:
-Slightly high in sodium per meatball (try using reduced sodium breadcrumbs and eliminating the salt if you are watching your sodium intake)

Overall Rating: 4.5 out of 5

Check out some of the link parties that I shared this recipe on!