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Mozzarella Stuffed Italian Chicken Meatballs

Mozzarella Stuffed Italian Chicken Meatballs are loaded with flavour. These low carb meatballs, come together quickly and are baked. Saving even more calories. With the flavour these pack, they might just become your new go to meatball for spaghetti Sunday.

Course Main Course
Cuisine Italian
Prep Time 20 minutes
Cook Time 35 minutes
Servings 15 meatballs

INGREDIENTS

  • 1 lb ground chicken
  • 2 mozzarella cheese cut into 1/2" cubes
  • 1/2 red onion, grated
  • 2 tbsp fresh parsley, finely chopped (extra for garnish)
  • 1 clove garlic, minced
  • juice of 1/2 a lemon
  • 1/2 tbsp freeze-dried basil
  • 1/2 tbsp oregano
  • 1/4 cup parmesan cheese, grated (extra for garnish)
  • 1/4 tsp coarse sea salt
  • 1/4 tsp black pepper
  • 1/4 tsp crushed red pepper flakes

INSTRUCTIONS

  1. Preheat oven to 400 degrees F.

  2. Add all ingredients except the mozzarella cheese cubes and mix until completely combined.

  3. Scoop up about 1 1/2 tbsp of the meatball mixture and press a cheese cube into the middle. Mold the meat mixture around cheese completely, making sure there are no openings or cracks, or the cheese may leak out.

  4. Place the meatballs on a stoneware or a prepared baking sheet apart 2" apart.

  5. Bake for 15 minutes, flip and bake another 15 minutes or until fully cooked. Add to your favourite spaghetti sauce and simmer for a few minutes. Serve over spaghetti noodles with extra sauce and a sprinkle of parmesan and parsley.