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Chicken meatballs stuffed with cheese.

Saucy Cheese-Stuffed Chicken Meatballs

Meaghan Dawson
Course Main Course


  • 1 lb ground chicken
  • 1 1/2 cup breadcrumbs, divided
  • 1/2 cup parmesan cheese, divided
  • 2 cloves garlic, minced
  • 1 tsp salt
  • 1 egg
  • 1 1/2 cup pasta sauce
  • 12 oz fresh mozzarella 8 ounces cut into small squares and 4 ounces sliced thin (or use mozzarella balls for stuffing if desired)


  • Preheat oven to 400 degrees and spread ½ cup of the pasta sauce in the bottom of a cast iron skillet OR square casserole dish. Set aside.
  • In a large bowl combine chicken, ½ cup breadcrumbs, ¼ cup parmesan cheese, garlic, egg, and salt, mixing with your hands until completely incorporated (will be sticky!)
  • Divide chicken mixture into 12 equal sections, rolling them into loosely formed meatballs.
  • In a shallow bowl, add 1 cup breadcrumbs.
  • Taking each meatball, flatten to a circle and slightly indent the center with your thumb.
  • Insert a piece of cheese and enclose completely with the chicken mixture (might be easier with damp hands). Roll the formed meatball in the breadcrumbs until coated.
  • Repeat with all 12 meatballs.
  • In a lightly oiled skillet over medium high heat, cook meatballs until lightly browned on every side. Then place in the prepared skillet or casserole dish.
  • Bake for 12-14 minutes.
  • Remove from oven and cover with remaining 1 cup pasta sauce, remaining 4 ounces of fresh mozzerlla and ¼ cup parmesan.
  • Return to oven and bake for 10-12 more minutes or until meatballs are completely cooked through.
  • Broil for a few minutes longer if you desire the cheese to be bubbly and slightly browned.
  • ENJOY!