Mozzarella Stuffed Meatballs
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Prep Time
10 mins
-
Cook Time
10 mins
-
Total Time
35 mins
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Servings
6
-
Calories
421 kcal
-
Course
Main Course, Appetizer
Mozzarella Stuffed Meatballs
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These Mozzarella Stuffed Meatballs are a flavorful twist on classic meatballs, with juicy chicken, savory seasonings, and gooey mozzarella centers.
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Ingredients
- 2 pounds (906g) ground chicken
- ½ teaspoon sea salt
- 1 teaspoon ground black pepper
- 1 teaspoon garlic powder
- 1 tablespoon Italian seasoning
- 1 teaspoon chopped thyme
- 1 teaspoon chopped parsley
- 2 cups (120g) panko breadcrumbs
- ¼ cup (22g) parmesan cheese
- 2 eggs
- 1 cup (225g) mozzarella
- 24 ounces (680g) pasta sauce
Instructions
- Preheat the oven to 395 degrees F / 180 degrees C. Grease a large baking sheet or line with parchment paper.
- In a large bowl, combine all of the ingredients (except for the mozzarella and the sauce) and mix gently until just combined.
- Using a 3-tablespoon cookie scoop, scoop the meat and press a cube of mozzarella into it using your hands to close the meat over the cheese and form a ball. Repeat until you get about 21 chicken meatballs.
- Place the meatballs onto the baking sheet and brush with oil.
- Bake for 25 minutes or until the meatballs are golden brown and cooked through.
- Heat the pasta sauce in a large saucepan on the stove.
- When the meatballs are cooked though, add them to the sauce and gently stir.
- Top with parsley and parmesan cheese and serve with pasta.
Notes
- Keep the mozzarella cubes in the refrigerator until you’re ready to stuff the meatballs to help them hold their shape better during cooking.
- To avoid making the meatballs tough mix the ingredients until just incorporated.
- Use a cookie scoop to ensure all meatballs are the same size, which helps them cook evenly.
- Make sure the meat completely encases the mozzarella cube to prevent cheese from oozing out during baking.
- Lightly brush the meatballs with oil before baking to help them brown nicely and add flavor.
- Line your baking sheet with parchment paper to prevent the meatballs from sticking and make cleanup easier.
- Use a meat thermometer to ensure the internal temperature of the meatballs reaches 165 degrees F / 74 degrees C for safe consumption.
- Storage - keep leftovers in an airtight container inside the fridge for up to 5 days.
- There are
- in one serving of this.
- Keep the mozzarella cubes in the refrigerator until you’re ready to stuff the meatballs to help them hold their shape better during cooking.
- To avoid making the meatballs tough mix the ingredients until just incorporated.
- Use a cookie scoop to ensure all meatballs are the same size, which helps them cook evenly.
- Make sure the meat completely encases the mozzarella cube to prevent cheese from oozing out during baking.
- Lightly brush the meatballs with oil before baking to help them brown nicely and add flavor.
- Line your baking sheet with parchment paper to prevent the meatballs from sticking and make cleanup easier.
- Use a meat thermometer to ensure the internal temperature of the meatballs reaches 165 degrees F / 74 degrees C for safe consumption.
- Storage - keep leftovers in an airtight container inside the fridge for up to 5 days.
- There are 6 WW Blue Plan SmartPoints in one serving of this.
Nutrition Information
Show Details
Calories
421kcal
(21%)
Carbohydrates
22g
(7%)
Protein
38g
(76%)
Fat
20g
(31%)
Saturated Fat
7g
(35%)
Polyunsaturated Fat
3g
Monounsaturated Fat
8g
Trans Fat
0.1g
Cholesterol
202mg
(67%)
Sodium
1.174mg
(0%)
Potassium
1.227mg
(0%)
Fiber
3g
(12%)
Sugar
6g
(12%)
Vitamin A
762IU
(15%)
Vitamin C
9mg
(10%)
Calcium
230mg
(23%)
Iron
4mg
(22%)
Nutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 421 kcal
% Daily Value*
| Calories | 421kcal | 21% |
| Carbohydrates | 22g | 7% |
| Protein | 38g | 76% |
| Fat | 20g | 31% |
| Saturated Fat | 7g | 35% |
| Polyunsaturated Fat | 3g | 18% |
| Monounsaturated Fat | 8g | 40% |
| Trans Fat | 0.1g | 5% |
| Cholesterol | 202mg | 67% |
| Sodium | 1.174mg | 0% |
| Potassium | 1.227mg | 0% |
| Fiber | 3g | 12% |
| Sugar | 6g | 12% |
| Vitamin A | 762IU | 15% |
| Vitamin C | 9mg | 10% |
| Calcium | 230mg | 23% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
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