Okay, let’s talk comfort food – but make it cheesy, juicy, and baked in the dreamiest tomato sauce ever. These Cheesy Stuffed Chicken Meatballs are seriously top-tier. Each meatball is loaded with gooey mozzarella in the middle, then simmered in a rich tomato sauce and finished off in the oven with more melty cheese on top. It’s the kind of meal that makes you want to lick your plate and grab a slice of bread to soak up every last bit.
I made this recipe using chicken Italia mince, which has such a lovely herby flavor, but any seasoned chicken mince will do the trick. This dish serves 3 to 4 people, but I’ll be honest no one ever complains if there’s extra. It’s cheesy, it’s saucy, and it’s everything your comfort-food dreams are made of. Let’s get cooking!
Method
1. Prepare the Cheese Filling
To start, take 80g of your mozzarella cheese mix and divide it evenly into 12 small portions. Using your hands, gently roll each portion into a tight little ball these will be the gooey surprise centers of your meatballs. Keep them on a plate nearby while you prepare the chicken mince.
2. Make the Chicken Meatballs
Now grab your 500g of chicken Italia mince and divide it into 12 equal parts. It helps to do this on a clean surface or plate. Take one portion at a time and flatten it slightly in your hand like a mini patty. Place a mozzarella ball in the center, then gently wrap the meat around the cheese until it’s completely sealed and rolled into a smooth ball. You want to make sure no cheese is peeking out, or it may leak during cooking.
3. Brown the Meatballs
Heat 1 tablespoon of oil in a large frying pan over medium-high heat. Once the oil is hot, place your stuffed meatballs into the pan, being careful not to overcrowd. Fry them for about 5 minutes, turning gently so all sides get a lovely golden-brown color. You don’t need to cook them all the way through here just enough to build flavor and a little crust. Once browned, remove them from the pan and set aside on a plate.
4. Cook the Tomato Sauce Base
Using the same frying pan (don’t clean it those browned bits add flavor!), toss in the diced red onion and 2 red peppers. Sauté them over medium heat for a few minutes until they start to soften. Next, add in your 2 crushed garlic cloves, 1 tablespoon of mixed herbs, and a good pinch of salt and pepper. Stir everything together until it smells amazing. Then pour in 2 tins of chopped tomatoes and 1 tablespoon of balsamic vinegar. Give it a good stir and let the sauce simmer for 10 minutes to reduce slightly and bring all the flavors together.
5. Assemble the Dish for Baking
While your sauce is simmering, go ahead and preheat your oven to 180°C (fan). Grab an oven-safe baking dish and arrange the browned meatballs in a single layer. Once your sauce is ready, pour it evenly over the meatballs, making sure they’re nicely coated.
6. Add Cheese and Bake
Now take the remaining mozzarella cheese (about 50g) and sprinkle it generously over the top of the saucy meatballs. Pop the baking dish into your preheated oven and bake for 15 minutes. By the end, the cheese will be melty and golden, and the sauce will be bubbling up around the edges.
Necessary Tools
- Mixing bowl
- Frying pan
- Chopping board + knife
- Baking dish or oven-safe pan
- Cheese grater (if using block cheese)
- Oven
- Spoon or tongs for handling meatballs
Cheesy Stuffed Chicken Meatballs (Oozy, Saucy, and Totally Delicious!)
Cuisine: American, ItalianDifficulty: Easy4
servings20
minutes30
minutes50
minutesIngredients
500g chicken Italia mince (or any seasoned chicken mince)
130g mozzarella cheese mix
1 tbsp oil
1 small red onion, diced
2 red peppers, diced
2 garlic cloves, crushed
1 tbsp mixed herbs
Salt and pepper to taste
2 tins chopped tomatoes
1 tbsp balsamic vinegar
Directions
- Split your chicken mince into 12 even pieces. Flatten each one slightly, pop a cheese ball in the center, and then roll it up to fully cover the cheese.
- Heat 1 tbsp oil in a frying pan. Cook the meatballs for about 5 minutes, turning them so they brown on all sides. They don’t need to be cooked through just yet just golden!
- Take the meatballs out and set them aside. In the same pan, add the diced onion and red peppers. Cook until softened.
- Take the meatballs out and set them aside. In the same pan, add the diced onion and red peppers. Cook until softened.
- Stir in the crushed garlic, mixed herbs, and some salt and pepper. Then pour in your tinned tomatoes and the balsamic vinegar. Let it simmer for 10 minutes.
- While that’s simmering, preheat your oven to 180°C (fan).
- Place the meatballs in an ovenproof dish and pour the sauce over them.
- Sprinkle the rest of the mozzarella cheese on top and bake for 15 minutes until bubbly and golden.
Notes
- Make sure you completely seal the cheese inside the meatballs so it doesn’t leak out while baking.
- Don’t overcook the meatballs in the pan they’ll finish in the oven and stay juicy that way.
- Don’t skip simmering the tomato sauce it helps bring all the flavors together before baking.
Serving Suggestions
I toasted up 3 slices of sourdough bread with a little garlic, light butter, and mixed herbs chef’s kiss! Perfect for scooping up the sauce. You could also serve these meatballs over spaghetti, in a crusty sub roll, or even alongside some buttery mash for a cozy dinner vibe.
Fun Fact
Did you know stuffing cheese into meat is called “juicy lucy” style in some parts of the U.S.? It’s usually done with burgers but I say meatballs are even better! More bite-sized… more bites.
Conclusion
These cheesy stuffed chicken meatballs are like a warm hug in a bowl ooey, gooey, and packed with comfort. They’re super easy to whip up, don’t need any fancy ingredients, and taste like something from a cozy Italian kitchen. Whether it’s a weeknight dinner or a weekend treat, you’ll want to make these on repeat.
