Mozzarella Stuffed Italian Chicken Meatballs
These cheesy stuffed chicken meatballs are a healthier twist on traditional Italian meatballs stuffed with gooey mozzarella! Say hello to deliciousness!
- Prep Time: 20
- Cook Time: 35
- Total Time: 1 hour
- Category: Chicken
- Method: Oven
- Cuisine: Italian
Ingredients
- 4 large boneless chicken breasts (or 2 lbs ground chicken)
- 2 large eggs
- 1 cup milk
- 4 slices stale white bread, crusts removed and torn (can be gluten free as well)
- 3 1/4 ounces grated parmesan
- 1–2 teaspoon black pepper
- 1 1/2 teaspoon kosher salt
- 1 teaspoon oregano
- 1 teaspoon basil
- 1 1/2 teaspoon ground garlic
- 1 1/4 teaspoon onion powder
- 1/4–1/3 cup Panko or Gluten Free Panko
- 4–6 string cheese sticks, each cut into 1/4” pieces (5 per stick)
Instructions
- Preheat oven to 350F. Line a baking pan with foil and spray with olive oil. Cut the chicken breasts into 1” cubes. Place the chicken I the bowl of a food processor and pulse until very small chunks are present. *You can skip steps 3 and 4 if you have ground chicken.
- In a bowl add the bread and the milk, press down to soak the bread and let sit for 10 minutes. After 10 minutes, strain the bread from the milk and place the wet bread in a bowl with the rest of the ingredients (except the string cheese).
- With wet hands, shape half of the meatball and put 1 piece of string cheese in. You’ll want to keep re-wetting your hands so the mixture doesn’t stick to them. Place additional meal on the outside and form into a tight meatball. Fry in oil on all sides til brown. Place on the tray, slightly touching.
- Bake for 25 minutes or until 165F. Serve with warmed Marinara Sauce