Mozzarella Stuffed Chicken Meatballs

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Mozzarella Stuffed Chicken Meatballs |  Bites of Bri

My family is not Italian, so I’m not going to tell you stories about my mom making large Italian feasts growing up. It just didn’t happen. In fact, this book is about as close as we came to the real deal. That’s nothing against my mom (love you, mom), but meatballs were not something we ate much growing up. So I’m not really sure where my adoration of meatballs came from, but over the years, I have fallen in love.

Meatballs are something I love to make. Not only are they easy to throw together for a quick weeknight meal, they also make an awesome happy hour snack, appetizer for parties, or great football grub. They also make a great snack as leftovers, should you have any, that is.

I’ve made so many meatballs over the years and my all time favorite base for meatballs is ground chicken breast. It is healthy and easily takes on the flavors you add, which if you ask me, is just perfect!

Preheat the oven to 400 degrees.

Start by grating half of a yellow onion. You can use a box grater, food processor, or a coarse grate microplane which is what I always use.Grate your garlic cloves using the same grating method you used for the onion. Grating allows the onion to add moisture to the meatballs without getting overpowering chunks of onions.

Mozzarella Stuffed Chicken Meatballs 12 |  Bites of Bri

Add 1/2 cup of chopped parsley, 1/3 cup grated parmesan cheese, 1/2 cup Italian seasoned breadcrumbs, 1 egg, 2 tbsp ketchup, 1/4 tsp red pepper flakes, 1/2 tsp salt, 1/4 tsp pepper.

Mozzarella Stuffed Chicken Meatballs 11 |  Bites of Bri   Mozzarella Stuffed Chicken Meatballs 9 |  Bites of Bri

Stir to combine. These are your seasonings. Just trust me on the ketchup. I doubted at first, but it is a must.

Mozzarella Stuffed Chicken Meatballs 8 |  Bites of Bri

Add the pound of ground chicken and mix to combine. I like to use my hands (clean of course) for this step. Don’t overmix. No one likes a tough meatball.

Mozzarella Stuffed Chicken Meatballs 7 |  Bites of Bri   Mozzarella Stuffed Chicken Meatballs 6 |  Bites of Bri

Now, cut the mozzarella into small pieces so that they’ll fit inside the meatball. I used small mozzarella balls (bocconcini), but you could also dice up a fresh ball of mozzarella until you get little pieces. You’ll need about 4 oz of cheese cut into 12-15 pieces.

Mozzarella Stuffed Chicken Meatballs 5 |  Bites of Bri

Now, make your meatballs. Grab a handful of the ground meat mixture and place a piece of cheese in the center. Then, wrap the meatball around the cheese. Place the meatballs on a foil or parchment lined cookie sheet. Continue until all of your meatballs are made. This recipe makes 12-15 meatballs, depending on their size.

Mozzarella Stuffed Chicken Meatballs 4 |  Bites of Bri

Cook for 12-15 minutes (usually until the cheese oozes from the center of the meatballs).

Mozzarella Stuffed Chicken Meatballs 3 |  Bites of Bri

Serve these with jarred marinara (or homemade if you have it on hand) and a sprinkle of grated parmesan. You could also serve them with pasta or make a meatball sub. Yum!

Mozzarella Stuffed Chicken Meatballs 2 |  Bites of Bri

Mozzarella Stuffed Chicken Meatballs

Prep Time: 10 minutes

Cook Time: 15 minutes

Total Time: 25 minutes

Yield: 12-15 meatballs, depending on their size.

Serving Size: 2-3 meatballs

These chicken meatballs are light and healthy and perfect for the whole gang from kids to adults. They make a great appetizer, entree, or pizza topper and can even be served for a game day snack.

Ingredients

  • 1/2 yellow onion, grated
  • 2 garlic cloves, grated
  • 1/2 cup parsley, chopped
  • 1/3 cup parmesan cheese, grated
  • 1/2 cup Italian seasoned breadcrumbs
  • 1 egg
  • 2 tbsp ketchup
  • 1/4 tsp red pepper flakes
  • 1/2 tsp salt
  • 1/4 tsp pepper
  • 1 lb ground chicken (I used ground chicken breast)
  • 4 oz fresh mozzarella cheese, diced into bite-sized pieces

Instructions

  1. Preheat the oven to 400 degrees.
  2. Start by grating half of a yellow onion. You can use a box grater, food processor, or a coarse grate microplane which is what I always use.
  3. Grate your garlic cloves using the same grating method you used for the onion. Add the onion and garlic to a bowl. Grating allows the onion to add moisture to the meatballs without getting overpowering chunks of onions.
  4. Add 1/2 cup of chopped parsley, 1/3 cup grated parmesan cheese, 1/2 cup Italian seasoned breadcrumbs, 1 egg, 2 tbsp ketchup, 1/4 tsp red pepper flakes, 1/2 tsp salt, 1/4 tsp pepper. Stir to combine. These are your seasonings. Just trust me on the ketchup. I doubted at first, but it is a must.
  5. Add the pound of ground chicken and mix to combine. I like to use my hands (clean of course) for this step. Don’t overmix.
  6. Cut the mozzarella into small pieces so that they’ll fit inside the meatball. I used small mozzarella balls (bocconcini), but you could also dice up a fresh ball of mozzarella until you get little pieces. You’ll need about 4 oz of cheese cut into 12-15 pieces.
  7. Make your meatballs. Grab a handful of the ground meat mixture and place a piece of cheese in the center. Then, wrap the meatball around the cheese.
  8. Place the meatballs on a foil or parchment lined cookie sheet. Continue until all of your meatballs are made.
  9. Cook for 12-15 minutes (usually until the cheese oozes from the center of the meatballs).
  10. Serve these with jarred marinara (or homemade if you have it on hand) and a sprinkle of grated parmesan.
http://bitesofbri.com/2014/01/mozzarella-stuffed-chicken-meatballs/

 

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Comments

  1. Kristin Bertrand says

    I made these last night for dinner with pasta and peppers in pesto for a side. The meatballs were a big hit! I used ground turkey instead of chicken since that is what I had on hand in my fridge. They were delicious! Thanks, Bri!

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