Mozzarella-Stuffed Chicken Meatballs

Recipe View Preheat your oven to 425°F (220°C). (5 minutes)

Recipe View In a large bowl, gently combine the ground chicken, beaten egg, cream cheese, Parmesan cheese, grated garlic, olive oil, bread crumbs, fresh basil, red pepper flakes (if using), garlic powder, salt, pepper, dried parsley, and dried oregano. Mix until just combined, being careful not to overmix. (5 minutes)

Recipe View Place the mixture in the freezer for 15 minutes to firm up. This will make the meatballs easier to handle. (15 minutes)

Recipe View Using a large ice cream scoop or your hands, form the mixture into 14 equally sized meatballs. Gently flatten each meatball slightly and press a mozzarella cube into the center, ensuring the cheese is completely enclosed by the chicken mixture. (15 minutes)

Recipe View Place the mozzarella-stuffed meatballs on a nonstick baking sheet or a baking sheet lined with parchment paper. (2 minutes)

Recipe View Bake in the preheated oven for 20-25 minutes, or until the meatballs are cooked through and the juices run clear when pierced with a fork. The internal temperature should reach 165°F (74°C). (25 minutes)

Recipe View Garnish with extra grated Parmesan cheese and fresh basil, if desired. Serve hot with your favorite pasta, marinara sauce, and garlic bread.