Description
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!
Ingredients
Scale
- 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
Instructions
- Preheat your oven to 400°F/ 200°C and line a baking tray with baking paper
- In a large bowl, combine ground chicken, grated onion, garlic, egg, breadcrumbs, Parmesan, parsley, Italian seasoning, salt, and pepper. Mix well.
- Divide mixture into 12 portions. Flatten each, place a Bocconcini ball in the center, wrap, and seal tightly. Roll into round meatballs.
- Arrange meatballs on a baking tray and bake for 20 minutes.
- Warm sauce in a skillet while meatballs bake.
- Once baked, add meatballs to the sauce, gently toss to coat.
- Top with Parmesan, basil, and red pepper flakes. Serve alone or over pasta.
Notes
- To Store: Cool, then store meatballs in an airtight container for up to 4 days or freeze. Note the mozzarella will firm up once chilled.
- Reheat: Microwave or heat on the stovetop with a splash of water or chicken stock to loosen the sauce.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Dinner
- Method: Bake + stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1/4 recipe (3 meatballs without pasta)
- Calories: 436
- Sugar: 8.6g
- Fat: 21g
- Saturated Fat: 9.2g
- Carbohydrates: 24.1g
- Fiber: 3.6g
- Protein: 39.1g