Mozzarella-stuffed chicken meatballs are a delicious baked dinner made with lean ground chicken, Italian herbs, Parmesan cheese, and soft, melted mozzarella centers.
Each meatball has a tender texture and a savory flavor, making this recipe a satisfying option for family meals, casual gatherings, or weeknight dinners.
Ready in approximately 55 minutes, this recipe includes 20 minutes of preparation, 15 minutes of chilling, and 20 minutes of baking. It makes 14 meatballs and serves six people.
Each serving contains approximately 175 calories and 21 grams of protein. Serve these cheesy meatballs with marinara sauce, pasta, or toasted sub rolls for a complete meal.
Recipe Overview
- Preparation Time: 20 minutes
- Chilling Time: 15 minutes
- Baking Time: 20–25 minutes
- Optional Sauce Simmer: 10 minutes
- Total Time: Approximately 55 minutes, excluding optional simmering
- Yield: 14 meatballs
- Servings: 6
- Oven Temperature: 425°F (220°C)
Ingredients for Mozzarella-Stuffed Chicken Meatballs
The ingredients combine lean poultry, creamy cheese, breadcrumbs, and aromatic seasonings to create tender meatballs with a melted cheese center.
Meatball Mixture
- 1 pound ground chicken
- 1 large egg, beaten
- 1/4 cup low-fat cream cheese
- 1/4 cup grated Parmesan cheese
- 1 tablespoon dry breadcrumbs
- 1 1/2 tablespoons olive oil
- 4 cloves garlic, grated
- 2 teaspoons fresh basil, chopped
- 1 teaspoon garlic powder
- 1 teaspoon crushed red pepper
- 1/2 teaspoon dried parsley
- 1/2 teaspoon dried oregano
- 1/2 teaspoon sea salt
- 1/2 teaspoon black pepper
Mozzarella Filling
- 1 cup fresh mozzarella, chopped into small pieces
How to Make Mozzarella-Stuffed Chicken Meatballs
Step 1: Prepare the Chicken Mixture
Add the ground chicken, beaten egg, cream cheese, Parmesan, breadcrumbs, olive oil, and grated garlic to a large mixing bowl. Sprinkle in the fresh basil, garlic powder, crushed red pepper, parsley, oregano, salt, and black pepper.
Mix everything thoroughly until the ingredients are evenly distributed. Avoid overmixing, as excessive handling can make the meatballs dense instead of tender.
Step 2: Chill the Mixture
Cover the bowl and place it in the freezer for 15 minutes. Chilling helps firm up the soft chicken mixture, making it easier to portion and shape without excessive sticking.
While the mixture chills, prepare a baking sheet by lining it with parchment paper or lightly greasing it. Preheat the oven to 425°F (220°C).
Step 3: Shape and Stuff the Meatballs
Divide the chilled mixture into 14 approximately equal portions. Flatten each portion slightly in your palm and place a piece of fresh mozzarella in the middle.
Carefully fold the chicken mixture around the cheese, rolling it into a ball. Make sure the mozzarella is completely enclosed, with no visible gaps or exposed edges. This helps keep the cheese inside as it melts during baking.
Arrange the stuffed meatballs on the prepared baking sheet, leaving a little space between each one to allow even heat circulation.
Step 4: Bake Until Fully Cooked
Transfer the baking sheet to the preheated oven and bake the meatballs for approximately 20 minutes, checking for doneness. Depending on their size and your oven, they may need an additional 5 minutes.
The safest way to check doneness is with an instant-read thermometer. The thickest part of each meatball should reach 165°F (74°C). Avoid cutting into every meatball to check, as this can cause the melted mozzarella to escape.
Once cooked, remove the baking sheet from the oven and let the meatballs rest for a few minutes before serving.
Step 5: Add Marinara Sauce (Optional)
For a saucier dish, warm your preferred marinara sauce in a saucepan over low heat. Gently transfer the baked meatballs into the sauce and simmer for approximately 10 minutes.
Turn them carefully to coat the outsides without breaking the meatballs. Keep the heat low to prevent the sauce from boiling vigorously and disturbing the cheese-filled centers.
Tips for Tender Meatballs and Gooey Cheese Centers
- Chill before shaping: A short chilling period makes the mixture easier to handle and helps the meatballs retain their shape.
- Seal the cheese completely: Enclose each mozzarella piece within the chicken mixture to reduce cheese leakage during baking.
- Use evenly sized portions: Similar-sized meatballs cook at a more consistent rate, helping prevent some from drying out while others remain undercooked.
- Avoid overmixing: Combine the ingredients just until incorporated to maintain a soft texture.
- Choose suitable mozzarella: Small fresh mozzarella balls or chopped pieces are convenient for stuffing. Keep the filling portions small enough to fit securely inside each meatball.
- Check the internal temperature: Ground chicken must reach 165°F (74°C) for safe consumption.
Ingredient Substitutions and Variations
Cheese Alternatives
Fresh mozzarella creates a soft, creamy center, but low-moisture mozzarella can also be used. Cut it into small cubes to make portioning easier. For a stronger flavor, add a little extra Parmesan to the meat mixture.
Breadcrumb Alternatives
Replace regular breadcrumbs with gluten-free breadcrumbs if needed. Use a similar quantity and check the consistency of the mixture before shaping. If it seems too wet, add a small amount more.
Adjusting the Seasonings
The crushed red pepper gives the meatballs a mild spicy flavor. Reduce or omit it for a gentler version. Dried basil can replace fresh basil if necessary, although its flavor is more concentrated, so use a smaller amount and adjust to taste.
Adding More Herbs
Italian seasoning can be used in place of the separate dried parsley and oregano. Fresh parsley or a little extra basil can also be added for a more pronounced herbal flavor.
Serving Suggestions
These cheesy chicken meatballs work well in several meals. For a traditional Italian-inspired dinner, serve them over spaghetti or another pasta shape with warm marinara sauce. A sprinkle of Parmesan and fresh basil makes a simple finishing touch.
For a filling sandwich, place the meatballs in toasted sub rolls, spoon marinara over them, and add a little shredded mozzarella. Broil briefly until the topping melts, watching carefully to avoid burning the bread.
They can also be served as an appetizer with a small bowl of warm tomato sauce for dipping. Pair them with garlic bread, a green salad, roasted vegetables, or steamed broccoli for a balanced meal.
Nutrition Facts
Approximate nutritional information per serving, based on six servings:
| Nutrient | Amount | % Daily Value |
|---|---|---|
| Calories | 175 | — |
| Total Fat | 8g | 10% |
| Saturated Fat | 3g | 14% |
| Cholesterol | 84mg | 28% |
| Sodium | 299mg | 13% |
| Total Carbohydrate | 3g | 1% |
| Dietary Fiber | 0g | 1% |
| Total Sugars | 0g | — |
| Protein | 21g | 43% |
| Vitamin C | 2mg | 2% |
| Calcium | 72mg | 6% |
| Iron | 3mg | 17% |
| Potassium | 259mg | 6% |
Percent Daily Values are based on a 2,000-calorie diet. Nutritional values are estimates and may vary depending on the specific ingredients and brands used.
