Pesto Mozzarella-Stuffed Chicken Meatballs
To Market-To Market
4
15 minutes
20 minutes
Tender chicken meatballs seasoned with basil, garlic, and tomato, with gooey mozzarella hidden inside.
Ingredients
- 1 lb ground chicken
- ½ cup plain breadcrumbs
- ¼ cup grated Parmesan cheese
- 1 large egg
- 2 tsp Pesto and Pastabilities seasoning
- ½ tsp salt
- ¼ tsp black pepper
- 3 oz low-moisture mozzarella, cut into 16 small cubes
- 1 tbsp olive oil
- 1 cup cherry tomatoes, for roasting alongside the meatballs (optional)
Directions
Preheat your oven to 400°F. Line a rimmed baking sheet with parchment paper.
In a large bowl, combine the ground chicken, breadcrumbs, Parmesan, egg, Pesto and Pastabilities seasoning, salt, and black pepper.
Mix gently until the ingredients are evenly distributed.
Divide the mixture into 16 equal portions.
Flatten one portion in your palm and place a mozzarella cube in the center.
Carefully wrap the chicken mixture around the cheese, pinching the edges together to seal it completely.
Roll gently into a ball and place on the prepared baking sheet. Repeat with the remaining mixture.
Brush the meatballs lightly with olive oil. If using cherry tomatoes, toss them with a little additional olive oil and arrange them around the meatballs.
Bake for approximately 18–22 minutes, until the chicken reaches an internal temperature of 165°F.
Remove from the oven and rest for 2–3 minutes before serving.