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When your pasta needs a little somethin’-somethin’, these ground chicken meatballs are the answer! Not only do I keep them juicy and packed with flavor, I also sneak mozzarella into each one for a cheesy little surprise.
If you’re looking for an easy way to use ground chicken, this ground chicken meatballs recipe is IT.
I add traditional Italian meatball ingredients like garlic and minced onion, Parmesan, and breadcrumbs to bind everything together and keep the chicken meatballs moist.
And then to make them extra fun, I tuck a little cube of mozzarella into the center so you get some melty cheesy goodness when you bite into them. I don’t know about you, but I think cheese is always the best kind of surprise.
Ingredient Highlights
- Garlic and onion – Grating or finely chopping these is ESSENTIAL, and I put that in all caps for a reason! This evenly distributes their flavor and keeps there from being big crunchy-crispy chunks of onion in your meatball. This is key if you have picky eaters in your family.
- Breadcrumbs – The ingredients that bind your ground chicken meatballs together. You can sneak in a little extra seasoning by using Italian breadcrumbs.
- Mozzarella – Cheesy surprise!
Serve them alongside pasta dishes with cherry tomato sauce, or slice them thinly and add them to our ravioli lasagna to boost the protein in your meal.
Pro Tips
- Use your hands to mix everything together. It’s really the best way to make sure all the ingredients are evenly incorporated.
- Don’t overwork the ground chicken mixture. Mixing too much or squeezing the meatballs too tightly as you form them has the potential to make them tough.
- Use an instant-read thermometer to monitor the temperature. This is a fool-proof way to ensure that the ground chicken meatballs are safe to eat but also not over-baked, which can make them dry.
Prevent your screen from going dark
Preheat oven to 375˚F.
Line a rimmed baking sheet with parchment or a silpat.
Combine all ingredients in a medium bowl and mix until just combined. Do not overmix.
1 lb ground chicken, 2 cloves garlic, 1/4 cup onion, 1/2 tsp salt, 1/2 tsp onion powder, 2 tsp dried parsley, 1 egg, 1/2 cup grated Parmesan, 1/2 cup breadcrumbs
Form mixture into 16 1-inch meatballs.
Poke a small hole into each meatball and place 1 small piece of mozzarella into the center. Cover the mozzarella and form the mixture back into a meatball.
1 cup mozzarella, cut into 1/2 inch pieces
Place them on the baking sheet without allowing them to touch.
Bake for 15 minutes, and then flip and bake for an additional 5-8 minutes. Cook until the internal temperature is 165˚F.
If you’d like the tops crispy/browned, place under a broiler set to high for 1-2 minutes. Watch closely so they don’t burn!
- Use your hands to mix everything together. It’s really the best way to make sure all the ingredients are evenly incorporated.
- Don’t overwork the ground chicken mixture. Mixing too much or squeezing the meatballs too tightly as you form them has the potential to make them tough.
Serving: 4meatballsCalories: 375kcalCarbohydrates: 14gProtein: 33gFat: 21gSaturated Fat: 9gPolyunsaturated Fat: 3gMonounsaturated Fat: 7gTrans Fat: 0.1gCholesterol: 171mgSodium: 869mgPotassium: 702mgFiber: 1gSugar: 2gVitamin A: 358IUVitamin C: 1mgCalcium: 296mgIron: 2mg
Nutrition information is automatically calculated, so should only be used as an approximation.
