Mozzarella-Stuffed Chicken Meatballs
Recipe type: Appetizer, Dinner
Prep time: 
Cook time: 
Total time: 
Serves: 12-16 meatballs
Great for party-food or weeknight dinners. Delicious reheated as well!
  • 1 T extra virgin olive oil
  • .5 c minced shallots {note - I roughly chopped and then used my mini food processor to continue the mincing. You can also use minced sweet onion, but the taste will just be a bit stronger - good though, if you like onions!}
  • 2 garlic cloves, minced
  • 1 lb ground chicken
  • 1.25 c panko {.25 c for the meatball mixture, and 1 c to roll the finished product in}
  • 1 t dried oregano
  • 1 t dried basil
  • pinch of kosher salt
  • 16 small marinated mozzarella balls
  1. Heat oven to 350.
  2. Pour 1 c of the panko in a bowl (about the size you would eat cereal or soup out of).
  3. Lightly spray a glass baking dish or casserole dish with cooking spray. If you have something in between 9" x 9" and 9" x 13", that would be perfect, but either of those should be fine.
  4. Heat a small skillet over medium-high heat. When it's warm, add the oil. When the oil is heated, swirl it around the pan. Add the shallots (or onions) and sauté until soft, about 3 minutes (maybe 1-2 minutes more if using onions). Add garlic and sauté for about 30 more seconds, or until you can smell it.
  5. In a large bowl, mix together the shallots and garlic, ground chicken, .25 c panko, oregano, basil, and salt.
  6. Place a heaping Tablespoon of the chicken mixture in your hand, and flatten it with your thumb. Place one mozzarella ball on top, and seal it in with the chicken mixture, adding more as needed to fully contain the cheese.
  7. Roll the completed meatball in the panko that you have in the small bowl.
  8. Place the completed meatballs in the glass dish or casserole dish.
  9. Bake for 20 minutes at 350 - this should be enough to cook the chicken all the way through! Leave it in for a few more minutes if you're nervous about it though.
The meatballs won't brown as they cook, and because they are covered in panko, it may be difficult to tell when they are done. Because you are using such a thin layer of ground chicken, 20 minutes should do it!

The meatballs can be prepared up to a day or two ahead of time if your chicken is very fresh, and kept uncooked in your fridge - just keep them tightly covered.
Recipe by My Utensil Crock at