Cheesy Chicken Meatballs Recipe | Easy Juicy Dinner Idea
Cheesy Chicken Meatballs are a delicious and easy recipe made with ground chicken, herbs, and gooey melted cheese. Baked or pan-cooked until golden and juicy, these meatballs are perfect for serving with pasta, in sandwiches, or as a crowd-pleasing appetizer. Packed with protein and flavor, they’re a versatile dish that’s simple to prepare and always satisfying.
Equipment
- Mixing bowls
- Baking sheet (or skillet)
- Parchment paper
- Knife and cutting board
Ingredients
- 1 lb ground chicken
- 1 cup breadcrumbs (whole wheat optional)
- 1 egg
- ½ cup shredded mozzarella (or small cubes for stuffing)
- 2 tbsp Parmesan cheese
- 2 cloves garlic, minced
- 2 tbsp fresh parsley, chopped
- 1 tsp salt
- ½ tsp black pepper
- 1 tbsp olive oil (for baking or frying)
- Optional sauces: marinara, BBQ, or creamy dip
Instructions
- Mix Base: In a bowl, combine ground chicken, breadcrumbs, egg, garlic, Parmesan, parsley, salt, and pepper.
- Add Cheese: Mix in shredded mozzarella or stuff small cubes into the center of each meatball.
- Chill Mixture: Refrigerate for 15–20 minutes to firm up.
- Shape Meatballs: Roll into 1-inch balls and place on parchment-lined baking sheet.
- Cook: Bake at 400°F (200°C) for 18–20 minutes until golden and cooked through, or pan-fry in olive oil until browned.
- Serve: Plate hot with marinara, BBQ, or creamy sauces. Garnish with parsley or extra Parmesan.
Notes
- Chill mixture before rolling for firmer meatballs.
- Use parchment paper for easy cleanup.
- Swap mozzarella for cheddar, feta, or pepper jack for variety.
- Whole wheat breadcrumbs and reduced-fat cheese make a lighter version.
- Best enjoyed fresh, but can be refrigerated for up to 3 days or frozen for 2 months.