Mozzarella-Stuffed Chicken Meatballs

Directions

1. Make the meatball mixture: In a large mixing bowl, combine the ground meat, minced garlic, egg, Parmesan, and breadcrumbs. Add oregano, paprika, and parsley. Season with salt and pepper. Mix until well combined. Cover and refrigerate if preparing ahead.
2. Preheat oven: Set the oven to 400°F (200°C).
3. Prepare breadcrumbs for coating: Place ⅓ cup breadcrumbs in a shallow bowl for rolling the meatballs later.
4. Form and stuff meatballs: Scoop heaping tablespoons of the mixture, create an indentation, and place a mozzarella ball inside. Reform the meatball so the cheese is completely enclosed. Roll each meatball in the breadcrumbs to coat fully.
5. Brown the meatballs: In a large oven-safe skillet, heat enough olive oil to coat the bottom over medium-high heat. Add meatballs carefully and cook 2–3 minutes, turning to create a golden-brown crust.
6. Add the sauce: Turn off the heat. Pour pasta sauce over the meatballs, nestling in any extra mozzarella balls if desired.
7. Bake: Cover the skillet with a lid or foil. Transfer to the oven and bake 10–15 minutes, until meatballs are cooked through and the cheese inside is melty.

Recipe Details

• Prep Time: 20 minutes
• Cook Time: 25 minutes
• Total Time: 45 minutes
• Servings: 4–6
• Difficulty: Medium

Variations & Substitutions

• Swap chicken for ground turkey or beef.
• Add chopped spinach or sun-dried tomatoes inside the meatballs for extra flavor.
• Use provolone or fontina instead of mozzarella for a different cheese experience.

Serving Suggestions