Baked mozzarella-stuffed chicken meatballs
Feel the chill in the air? It’s officially Fall outside, and it’s time to whip out your cold-weather recipes. I might be biased, but these baked mozzarella-stuffed chicken meatballs should be on the menu!
Baked chicken meatballs on their own are great, but adding fresh mozzarella in the center is such a great treat! The mozzarella oozes out of the center when you cut into each one making it a fun and delicious surprise. Since it’s Halloween season, these could make some spooky edible eyeballs if you add a sliced black olive to the top of each! However and whenever you serve them, you’re going to love them.
Baked chicken meatballs
Ingredients
- 1 lb. ground chicken
- 1/4 cup breadcrumbs
- 1 egg
- 1 teaspoon chopped garlic
- 1 teaspoon dried parsley
- ~ 11 mini mozzarella balls
- 2 cloves garlic, thinly sliced
- 1/2 large onion, diced
- Red pepper flakes
- 1 26.46 oz box of diced tomatoes
- Grated parmesan
Instructions
Add the ground chicken, breadcrumbs, egg, chopped garlic, and dried parsley into a bowl. Grind some fresh black pepper and toss a few dashes of salt into the mixture. Mix everything together until just combined.To form the meatballs, take a piece of the mixture and press a mini mozzarella ball into the center. Wrap the rest of the mixture around the mozzarella ball until it forms a meatball. Repeat until you are out of the meatball mixture.Heat an oven-safe frying pan with a thin layer of olive on medium-high. Add the meatballs (in one layer) into the pan and fry each meatball until golden brown on all sides. You may have to do this in batches depending on the size of your pan. Remove the meatballs from the heat and onto a plate.In the same pan, add the garlic, onion and a sprinkle of red pepper flakes. Stir until fragrant, then add in the diced tomatoes. Place the meatballs carefully back into the sauce, and bring the heat up to a simmer.Meanwhile, pre-heat your oven to 400 degrees Fahrenheit. Once the meatballs have simmered in the sauce for five minutes, sprinkle the meatballs with grated parmesan and pop the whole pan into the oven. Bake until the parm just melts and enjoy warm.
Yield:
~11 meatballs
