Description
These Mozzarella Stuffed Meatballs are a delightful fusion of tender ground meat combined with fresh herbs and spices, hiding a gooey mozzarella center. Coated in crunchy breadcrumbs and browned to perfection in olive oil before baking in a rich marinara sauce, they deliver a savory, cheesy bite that's perfect for serving over pasta or as a hearty appetizer.
Ingredients
Meatball Mixture
- 2/3 cup plain breadcrumbs (plus more as needed, gluten-free optional)
- 1 pound ground chicken (or ground turkey, or lean ground beef)
- 3 garlic cloves, minced
- 1 cup fresh chopped parsley
- 1 raw egg, beaten
- 1/2 cup grated parmesan cheese
- 2 teaspoons dried oregano
- 1/2 teaspoon sweet paprika
- Kosher salt, to taste
- Black pepper, to taste
Stuffing
- 20 baby mozzarella balls (bocconcini)
For Cooking and Serving
- Extra virgin olive oil, enough to coat skillet bottom
- Pasta sauce, homemade or 25-ounce jar store-bought marinara
Instructions
- Preheat the Oven: Heat your oven to 400°F (200°C). Spread half of the breadcrumbs on a large plate for coating the meatballs later.
- Prepare the Meatball Mixture: In a large mixing bowl, combine ground chicken, minced garlic, chopped parsley, beaten egg, grated parmesan, and the remaining breadcrumbs. Season generously with dried oregano, sweet paprika, salt, and black pepper. Mix thoroughly until all ingredients are well incorporated.
- Form and Stuff the Meatballs: Scoop heaping tablespoon-sized portions of the mixture and shape into balls. Make an indentation in each, insert one mozzarella ball into the center, and then reshape the meat around it to fully enclose the cheese. Place formed meatballs on a plate or sheet tray, ensuring they don’t touch.
- Coat Meatballs in Breadcrumbs: Roll each stuffed meatball in the breadcrumbs spread earlier to create an even coating. Add more breadcrumbs if needed to cover all meatballs completely.
- Brown the Meatballs: Heat an oven-safe skillet over medium-high heat and add enough extra virgin olive oil to coat the bottom. Once shimmering, add meatballs in batches to avoid overcrowding. Brown all sides by turning occasionally, about 2 to 3 minutes per batch.
- Add the Sauce: After browning, return all meatballs to the skillet if they were cooked in batches. Turn off the heat and pour marinara sauce over the meatballs. Optionally, nestle any extra mozzarella balls into the sauce.
- Bake Covered: Cover the skillet with a lid or aluminum foil if there isn’t a lid available. Bake in the preheated oven for 10 to 15 minutes until meatballs are fully cooked and cheese is melted.
Notes
- Use gluten-free breadcrumbs if needed to make the recipe gluten-free.
- Ground turkey or lean ground beef can be used as alternatives to ground chicken.
- Ensure meatballs are tightly sealed to prevent cheese from leaking during cooking.
- For extra flavor, homemade marinara sauce is recommended but store-bought works well.
- Use an oven-safe skillet to avoid transferring meatballs to another dish for baking.
- Do not overcrowd skillet while browning to achieve a good crust on the meatballs.
