Mozzarella Chicken Meatballs

Name: Mozzarella Chicken Meatballs
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Cuisine: Italian
Ingredients: 500g (1 lb) ground chicken mince; 1 small yellow/ brown onion, grated; 4 cloves garlic, minced; 1 large egg; 1/3 cup panko breadcrumbs; 1/3 cup finely grated parmesan cheese; 1/4 cup parsley, finely chopped; 1 1/2 teaspoons dried Italian seasoning; Salt and pepper, to taste; 12 baby bocconcini balls; 600g (21 oz) jarred pasta sauce; Pasta, to serve

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These mozzarella-stuffed chicken meatballs are irresistibly tender, packed with garlic, herbs, and parmesan, and have a gooey, melty cheese centre. Simmered in a rich tomato sauce, they're perfect for a quick, satisfying dinner or meal prep!

Chicken meatballs in tomato sauce with one meatballs cut open to see mozzarella.

Anything stuffed with cheese and bold Italian flavors is an instant winner in my book. These mozzarella-stuffed chicken meatballs are one of my all-time favourites!

Each juicy, flavorful chicken meatball is packed with Italian herbs, garlic, and parmesan, then stuffed with gooey mozzarella for the ultimate cheese pull. Simply roll the meatballs, tuck in some bocconcini, bake until golden, and finish on the stovetop. Serve with rich tomato sauce, pasta, and a side of veggies for a perfectly balanced meal.

Chicken meatballs in a bowl of pasta with meatball cut in half to see inside.

Ingredients you’ll need

These mozzarella-stuffed chicken meatballs are a marriage made in meatball heaven.

Ground chicken: Use at least 93% lean ground chicken for extra-juicy meatballs. You can substitute with 93% lean ground turkey if preferred or if it’s more readily available.
Aromatics: Fresh herbs like parsley, plus dried Italian seasoning, grated onion, and garlic, add loads of flavor to the chicken parmesan meatball mixture.
Fresh mozzarella balls: Baby bocconcini mozzarella balls work perfectly here. If you can’t find them, small cubes of fresh mozzarella will also do the trick.
Egg: Essential for binding the meatball ingredients. Without it, the meatballs will crumble and fall apart.
Panko breadcrumbs: These Japanese-style breadcrumbs are ideal for meatballs due to their light, airy texture. Homemade breadcrumbs work well too if you have them!
Parmesan: Grated Parmesan or Pecorino gives each meatball an extra savory note. For richer flavor, try Parmigiano Reggiano.
Tomato Sauce: For serving. Use your favourite jarred sauce to keep things simple.

Complete list of ingredients and amounts is located on the recipe card below.

How to make Mozzarella-Stuffed Chicken Meatballs

Mix the Meatballs: In a large mixing bowl, combine the ground chicken, grated onion, garlic, egg, breadcrumbs, Parmesan, parsley, and Italian seasoning. Season with salt and pepper, then use your hands to mix everything until well combined.

Form the Meatballs: Divide the mixture into 12 equal portions. Working one at a time, gently flatten each portion, place a Bocconcini ball in the center, and wrap the mixture around the cheese, sealing tightly. Roll gently to form a round meatball.

Chicken meatball batter stuffed with mozzarella balls in the middle.

Bake: Place the meatballs on a baking tray and bake at 400°F (200°C) for about 20 minutes.

Simmer & Serve: Warm the sauce in a medium skillet while the meatballs bake. When the sauce begins to simmer, add the baked meatballs and gently toss to coat. Top with extra Parmesan, sliced basil, and crushed red pepper flakes. Serve on their own or over pasta.

Meatballs cooked in tomato sauce in a pan.

Recipe Tips & Variations

Choose Quality Ingredients: Opt for at least 93% lean ground chicken or turkey to keep meatballs juicy, and rely on fresh parsley along with grated onion and garlic for bold, balanced flavor.
Grate, Don’t Chop: Grating onion and garlic prevents unpleasant chunks. Use a box grater for the onion and a microplane for the garlic (watch those fingers!).
Avoid Overmixing: Overmixing leads to tough meatballs, so handle the mixture minimally. Add seasonings at the end and use a spring-loaded scoop to help keep meatballs tender.
Bake for the Best Texture: Baking yields tender, evenly cooked meatballs compared to pan-frying. Baked meatballs also hold up beautifully when simmered in sauce—perfect for chicken Parmesan meatballs.
Portion Evenly with a Scoop: A large cookie scoop ensures uniform meatballs for even cooking every time.
Italian Seasoning: Substitute equal parts dried parsley, basil, and oregano if you don’t have Italian seasoning on hand.

Chicken meatballs in tomato sauce in a pan.

Serving Suggestions

There are countless ways to mozzarella stuffed meatballs, and their versatility is one of the reasons I love this recipe!

Over Pasta: Pair with your favourite pasta, like spaghetti or mafaldine, tossed in extra tomato sauce.
On a Sub Roll: Make a delicious meatball sub by placing the meatballs in a toasted bread roll, topped with tomato sauce and melted cheese.
In a Salad: Add sliced meatballs to a mixed greens salad for a protein boost, drizzled with balsamic vinaigrette.
As an Appetizer: Serve as bite-sized appetizers with toothpicks alongside a dipping sauce, like marinara or garlic aioli.
With Grains: Serve over quinoa or rice for a hearty, nutritious meal.
With Roasted Vegetables: Pair with roasted veggies like Roasted Green Beans & Carrots or Roasted Broccoli & Potatoes for a colourful and healthy side dish.

How to Store

To Store: Let the baked chicken meatballs cool, then transfer them with the sauce to an airtight container. Refrigerate for up to 4 days or freeze for longer storage. Note that the mozzarella center will firm up once chilled.*
Reheat: Reheat in the microwave or on the stovetop, adding a splash of water or chicken stock if needed to loosen the sauce.

Recipe FAQ

What if I don’t have fresh herbs?

No problem! Substitute with 1 teaspoon of dried parsley or basil.

How do I ensure my meatballs don’t fall apart?

Using an egg helps bind the ingredients, and be careful not to overmix to keep them tender.

What kind of cheese is best for stuffed meatballs?

I use bocconcini mozzarella balls, which are ideal for stuffing. If unavailable, fresh mozzarella cut into small cubes works well and won’t melt too quickly when cooking.

How do you keep the cheese from oozing out of meatballs?

To minimize cheese leakage, ensure it’s fully enclosed within the meat mixture. Any visible cheese will likely melt out during cooking.

Close up shot of meatballs in tomato sauce with one meatballs cut open to see mozzarella.

More Chicken Recipes

Sweet Chili Chicken Stir Fry

Ground Chicken Nuggets

Honey Lemon Garlic Chicken

Peanut Chicken & Lentil Stew

If you try this mozzarella-stuffed chicken meatballs recipe or have a question, please let me know! Leave a comment and rate it below. I love to hear what you think, or any changes you make.