Sep 29

Mozzarella Stuffed Chicken Meatballs

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These yummy meatballs are a big hit at my house! They are made with ground chicken which makes them a little healthier than traditional beef meatballs. I will often double my recipe and freeze half for a future weeknight meal. Serve with some zucchini fries (just chop and throw in air fryer) topped with some parmesan and enjoy!


  • 1 lb ground chicken
  • 1/2 pound grated parmesan
  • 1/3 up panko breadcrumbs
  • 2 eggs
  • 3/4 tsp salt
  • 3/4 tsp cracked black pepper
  • 1/2 tsp oregano
  • 1/2 tsp parsley
  • 1/2 red pepper flakes
  • 1/2 cup flour
  • bocconcini mozzarella balls
  • 1/2 cup olive oil
  • 2 cups chopped baby spinach (optional)
  • 1 jar of favorite marinara sauce


  1. Preheat oven to 350 degrees
  2. In large mixing bowl combine the chicken, parmesan, breadcrumbs, eggs, salt, pepper, orgegano, parsley, and red pepper flakes. Mix together with hands until ingredients evenly mixed.
  3. Form ground chicken mixture into small meatballs (approx size of golf ball). Insert a bocconcini ball into center and reform meatball around the cheese completely.
  4. Dredge each meatball in the flour to lightly coat. Tap off any excess flour.
  5. Heat olive oil in large oven safe skillet. Once olive oil is hot, add meaballs and saute, turning every so often to brown outside. Once browned, remove from oil. May need to do repeat this step depending how many meatballs you can fit in skillet at once.
  6. With oil and drippings still in skillet, add spinach and litghtly saute to soften for approx 2 minutes. Spinach is optional.
  7. Add tomato sauce to skillet and mix with spinach. Place browned meatballs on top of sauce.
  8. Transfer the skillet into oven and bake 10-15 minutes until meatballs cooked through.
  9. Remove and enjoy!

Garnish ideas: chopped basil, parmesan, extra bocconcini


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