Juicy, flavorful and loaded with melted cheese, these stuffed chicken meatballs are guaranteed to be a crowd pleaser. Enjoy them as a pre-dinner appetizer or as you main meal, they’re so delicious they wont last long.
I served mine over pasta with red sauce, but next time I might try them in a meatball sandwich. They were so juicy and cheesy that Dan and I finished the entire dish in one day!
If you’re going low carb, try skipping the pasta and bread all together and simply serve them with a side of sautéed veggies. No matter how you serve them, they are going to be a showstopper.
Mozzarella Stuffed Chicken Meatballs
- pasta pot
- large saute pan
- mixing bowl
- baking dish
- 1 lb. ground chicken
- 1 egg
- ½ cup Italian breadcrumbs
- 1/3 cup parmesan cheese plus some extra to finish the dish
- 2 mozzarella sticks – cut each stick into 8 pieces
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon dried parsley
Pasta and Red Sauce
- 3 tablespoons olive oil
- Salt and pepper
- Red pepper flakes
- 8 ounces pasta noodle of choice
- 1/2 jar red sauce Delallo Arrabbiata
- Preheat the oven to 350 degrees.
- Spray a 13 x 9 inch baking dish with cooking spray. Set aside.
- Bring salted water to a boil. You’ll want to cook your pasta al dente style as it will continue cooking in the oven. Drain off water and set aside. Be sure to drizzle 1 -2 tablespoons of olive oil over the pasta to prevent it from sticking.
- Heat your favorite red sauce over the stove. I used Delallo’s Spicy Arrabbiata sauce.
- In a mixing bowl combine your ground chicken, egg, Italian breadcrumbs, parmesan cheese, garlic powder, onion, powder, and dried parsley. Blend well using your hand.
- Take 2 mozzarella sticks and cut each stick into 8 pieces – total 16 pieces.
- Begin to roll your chicken meatballs, placing one small piece of mozzarella in the center of the ball. Continue rolling until all of the chicken mixture is used.
- Heat a large skillet over medium heat. Spray with non-stick cooking spray and brown your chicken meatballs. My meatballs were medium in size, so they browned pretty quickly.
- Next, you’ll assemble your dish. In a large saute pan, generously coat the pasta with the red sauce and 1 tablespoon of olive oil. Pour the pasta into the baking dish. Top the pasta with your chicken meatballs, cover with foil and bake for an additional 15 minutes. You’ll want to make sure the meatballs are cooked all the way through. This will vary depending on their size.
- Once cooked through, top the meatballs with extra parmesan cheese, red pepper flakes and fresh basil.
- Serve and enjoy!
Author: Sarah Thomas-DrawbaughSarah Thomas-Drawbaugh is a recipe developer and creator of the brand, Healthyish Foods®. Sarah makes plant-based, fish and chicken recipes that are simple and delicious. Her work can be seen in Healthy-ish by Bon Appetit and Bon Appetit Magazine (digital), Women’s Health Magazine (digital) and Mind Body Green. Sarah is a Pittsburgh, PA native but currently lives in Vail, Colorado with her husband, Dan and rescue dog, Graci!