Introduction
Remember those cozy nights when dinner felt like a warm hug? This recipe for Mozzarella Stuffed Chicken Meatballs brings all those comforting feelings back, but with a delightful cheesy surprise tucked right inside! It’s so incredibly easy and quick to whip up, you’ll be wondering where it’s been all your life. Seriously, get ready for a recipe that’s going to become a regular in your dinner rotation.
Why You’ll Love This Recipe
- Fast: Dinner on the table in under an hour, perfect for busy evenings.
- Easy: Simple steps that anyone can follow, no fancy techniques needed!
- Giftable: Make a batch ahead and freeze them for a thoughtful meal to share with friends or family.
- Crowd-pleasing: Who doesn’t love meatballs? And with melty mozzarella? It’s a guaranteed hit with kids and adults alike.
Ingredients
Gathering your ingredients is the first step to deliciousness! Here’s what you’ll need:
- 1 lb ground chicken: A lean and healthy choice for lighter meatballs.
- 1 egg: Our binder to keep these beauties together.
- 1/2 cup breadcrumbs or almond flour: This helps with texture. Use breadcrumbs for classic meatballs or almond flour for a gluten-free option.
- 1/2 tsp salt: To enhance all those wonderful flavors.
- 1/4 tsp pepper: Just a little kick!
- 1 tsp dried oregano: Brings that classic Italian herb flavor.
- 1/4 tsp crushed red pepper: Optional, but it adds a subtle warmth that’s lovely.
- 1/2 tsp garlic powder: Because garlic makes everything better, right?
- 4 oz part-skim mozzarella cheese: The star of the show! Cube it small enough to be fully enclosed.
- 1 tbsp oil: For getting that perfect sear. Olive oil or avocado oil works great.
- 24 oz marinara sauce: Your favorite store-bought or homemade sauce will do the trick.
How to Make It
Alright, apron on? Let’s get cooking! This is where the magic happens.
- Mix it up: In a medium bowl, get your hands a little dirty! Combine the ground chicken, egg, breadcrumbs (or almond flour), salt, pepper, oregano, crushed red pepper (if you’re using it), and garlic powder. Give it a gentle mix until everything is just combined. Don’t overmix, or your meatballs can become tough!
- Cheese prep: Now, let’s get those mozzarella cubes ready. Cut your cheese into small, bite-sized cubes. Think about the size of a dime, maybe a little bigger.
- Stuff ’em! Take about a tablespoon of your chicken mixture and gently flatten it in your hand. Pop one of those mozzarella cubes right in the center. Now, carefully mold the chicken mixture around the cheese, shaping it into a neat ball. Make sure that cheese is completely sealed inside – we don’t want any cheesy leaks! Repeat this process until you’ve used up all your chicken mixture and mozzarella.
- Get the skillet hot: Heat your oil in a nice, big skillet over medium-high heat. You want it hot enough to get a good sear, but not so hot that it smokes immediately.
- Brown the meatballs: Carefully place your stuffed meatballs into the hot skillet. Let them brown on all sides. This usually takes about 5-7 minutes. They don’t need to be cooked through at this stage, just beautifully browned for flavor and texture.
- Sauce time: Once they’re nicely browned, it’s time for the marinara! Pour your favorite marinara sauce right into the skillet with the meatballs.
- Simmer and savor: Bring the sauce to a gentle simmer. Once it’s bubbling a bit, reduce the heat to low, pop a lid on your skillet, and let them cook for another 15-20 minutes. This is when the meatballs will cook through completely, and the cheese inside will become wonderfully melty and gooey.
Substitutions & Additions
The beauty of this recipe is its flexibility! Feel free to play around and make it your own.
- Protein Swap: Ground turkey or even a mix of ground beef and pork would work beautifully here.
- Herb Variations: Don’t have oregano? Try basil, thyme, or a poultry seasoning blend.
- Veggie Boost: Finely minced onion or bell pepper can be added to the chicken mixture for extra flavor and nutrients. Just make sure they’re very finely chopped so they cook through.
- Cheese Fun: Feeling adventurous? Try a little cube of provolone or even a tiny bit of cheddar for a different flavor profile.
- Sauce Style: If marinara isn’t your jam, a creamy pesto sauce or even a simple tomato sauce would be delicious.
Tips for Success
A few little tricks to make these meatballs absolutely perfect every time!
- Don’t Overwork the Meat: I learned this the hard way! Overmixing the chicken makes for tough meatballs. Just combine until everything is incorporated.
- Seal the Deal: When you’re forming the meatballs around the cheese, really pinch the seams shut to prevent the cheese from escaping.
- Small Cubes are Key: If your mozzarella cubes are too large, they might not melt evenly or could burst out. Keep them on the smaller side.
- Prep Ahead Power: You can absolutely make the meatballs (without cooking them) a day in advance! Store them on a baking sheet lined with parchment paper in the fridge, then brown and simmer as usual.
- Freezing Friendly: Once cooked and cooled, these meatballs freeze wonderfully. You can freeze them in a single layer on a baking sheet until solid, then transfer to a freezer bag. Reheat them gently in the marinara sauce.
How to Store It
Leftovers are a good thing, especially with these meatballs!
Store any leftover cooked meatballs and sauce in an airtight container in the refrigerator for up to 3-4 days. Reheat gently on the stovetop or in the microwave until warmed through. I love them even more the next day!
FAQs
Can I bake these instead of pan-frying?
Yes, you can! After forming the meatballs, place them on a baking sheet lined with parchment paper. Bake at 400°F (200°C) for about 15-20 minutes, or until browned and cooked through. Then, transfer them to your marinara sauce to simmer for a few minutes to absorb the flavor.
Are these meatballs gluten-free?
If you use almond flour instead of breadcrumbs and ensure your marinara sauce is gluten-free, then yes, these meatballs are gluten-free!
How do I know when the chicken is cooked through?
The best way to tell is by cutting into one of the meatballs. The chicken should be opaque white throughout, and the cheese should be completely melted and gooey. The cooking time in the sauce is designed to ensure they are fully cooked.
Can I make these ahead of time?
Absolutely! You can form the meatballs and refrigerate them for up to 24 hours before cooking. You can also cook them completely, let them cool, and then freeze them for later. Just reheat them gently in the sauce.
Cheesy Mozzarella Stuffed Chicken Meatballs
Equipment
- Medium bowl
- Skillet large
- lid for skillet
Ingredients
Meatballs
- 1 lb ground chicken
- 1 egg
- 0.5 cup breadcrumbs or almond flour breadcrumbs for classic, almond flour for gluten-free
- 0.5 tsp salt
- 0.25 tsp pepper
- 1 tsp dried oregano
- 0.25 tsp crushed red pepper optional
- 0.5 tsp garlic powder
- 4 oz part-skim mozzarella cheese cubed small
For Cooking
- 1 tbsp oil olive oil or avocado oil
- 24 oz marinara sauce favorite store-bought or homemade
Instructions
- In a medium bowl, combine the ground chicken, egg, breadcrumbs (or almond flour), salt, pepper, oregano, crushed red pepper (if using), and garlic powder. Mix gently until just combined. Do not overmix.
- Cut the mozzarella cheese into small, dime-sized cubes.
- Take about a tablespoon of the chicken mixture, flatten it in your hand, place a mozzarella cube in the center, and carefully mold the chicken around it into a ball, ensuring the cheese is completely sealed.
- Repeat the stuffing process until all chicken mixture and mozzarella are used.
- Heat the oil in a large skillet over medium-high heat until hot but not smoking.
- Carefully place the stuffed meatballs in the hot skillet and brown on all sides, about 5-7 minutes. They do not need to be cooked through at this stage.
- Pour the marinara sauce into the skillet with the browned meatballs.
- Bring the sauce to a gentle simmer, then reduce heat to low, cover the skillet, and cook for another 15-20 minutes, or until the meatballs are cooked through and the cheese is melted.