I know it’s not the holidays yet – but I figured it’s close enough that I could greet you all like an enthusiastic leprechaun without too much judgement. So anywho – I’m going to keep this short and sweet today because these mozzarella-stuffed chicken pesto meatballs are a must-try, and I want you to taste them as soon as you can.
I made these for the fam last weekend, and everyone loved them! Even the men were happy with the these mozzarella-stuffed chicken pesto meatballs which made me happy!
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Finger Lickin’ Mozzarella-Stuffed Chicken Pesto Meatballs
- 1 pound ground chicken (minced chicken) - lean
- 1 medium red pepper (red capsicum) - deseeded and stem removed
- 4 cloves garlic
- 1 handful basil - fresh
- ½ cup Parmesan cheese - grated
- 1 medium egg
- 1 medium egg white
- 1 cup Panko breadcrumbs
- 1 pound Mozzarella cheese - cut into little cubes
- 1 dash salt
- 1 dash ground black pepper
- 2 tablespoons olive oil
- Preheat the oven to 350 degrees Fahrenheit.
- Add the bell pepper, garlic, and basil to the bowl of a food processor and pulse until it forms a paste. Next, add about half of the chicken breasts and pulse until ground. Remove the chicken mixture and place it in a large bowl. Set aside. Repeat with the remaining chicken.
- Once all of the chicken is ground and in the bowl, add the pesto, Parmesan, panko, salt, pepper, and eggs. Mix well until thoroughly combined.
- To prepare the meatballs, grab a small handful (about the size of a golf ball) of the chicken mixture and flatten it in the palm of your hand. Add a mozzarella cube to the centre and form the meatball around it, being careful not to expose the cheese. Repeat until all of the meatballs are formed.
- In a large skillet, heat the olive oil over medium-high heat. Add meatballs to the pan (fill it up, but make sure they aren’t touching) and cook for about 3 to 4 minutes on each side until brown. Remove meatballs from the skillet as they are done and place them on a large baking sheet, adding more meatballs to the skillet until all of them are brown.
- Place the cookie sheet in your preheated oven for about 15 minutes. Remove, and brush the meatballs with some more prepared pesto. Return the pan to the oven for 5 to 10 minutes or until the meatballs are cooked to a safe 165 degrees.