The Pioneer Woman Tasty Kitchen
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Mozzarella Stuffed Chicken Meatballs

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Level: Easy

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Description

Seasoned chicken meatballs are better with mozzarella in the middle! Serve with your favorite sauce over pasta or on sub sandwiches. Includes how to grind your own meat with a food processor for the perfect consistency and cost savings.

Ingredients

  • 1 pound Ground Chicken (See Instructions)
  • ⅓ cups Dry Bread Crumbs
  • 2 Tablespoons Grated Parmesan Cheese
  • 1-2 Teaspoons Italian Seasoning
  • ¼ teaspoons Garlic Powder
  • ⅛ teaspoons Onion Powder
  • 1  Egg
  • Salt And Pepper
  • 12 pieces (Balls About 1 Heaping Tablespoon In Size) Fresh Mozzarella

Preparation

To grind your own chicken, cut chicken into chunks and place on waxed paper or parchment-paper-lined baking sheet. Freeze 20 minutes. It’s helpful to freeze the bowl and blade of your food processor as well if you have room for it in the freezer.

Preheat oven to 375ºF. Line a baking sheet with foil and lightly spray it with nonstick spray.

Remove chicken and food processor bowl and blade from freezer. Using no more than half of the chicken at a time, process by pulsing a few times—do not continuously run the food processor. Place first half of chicken in a large bowl and process the other half.

Mix bread crumbs, Parmesan, Italian seasoning, garlic powder, onion powder, egg, and salt and pepper into the chicken. Make sure it’s well mixed.

With thoroughly wet hands, scoop up 2 tablespoons of meatball mix and flatten it out in your hand. Place a ball of mozzarella in the middle of the meat. Mold the meat completely around the cheese to form a ball. Place on prepared baking sheet. Repeat with remaining meatball mix and cheese. You should have 12 meatballs.

Bake 15–19 minutes. (Baking time is affected by how finely or coarsely the chicken is ground.) Remove from baking sheet and serve hot with your choice of sauce over pasta or on a submarine sandwich.

Recipe may be doubled.

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