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Home Ground Chicken Recipes

Finger Lickin’ Mozzarella-Stuffed Chicken Pesto Meatballs

Finger Lickin’ Mozzarella-Stuffed Chicken Pesto Meatballs
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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!

If you’ve got an actual food recipe you’d like to share, don’t forget to grab a badge and link up at the bottom of the post!

Finger Lickin’ Mozzarella-Stuffed Chicken Pesto Meatballs

Finger Lickin’ Mozzarella-Stuffed Chicken Pesto Meatballs

Gretel ShawGretel Shaw
I love my meatballs and I think you already know that. So here's another special recipe you must try. These mozzarella-stuffed chicken pesto meatballs are divine!
5 from 1 vote
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Prep Time 15 mins
Cook Time 30 mins
Total Time 45 mins
Course Main Course
Cuisine American
Servings 30 meatballs
Calories 91 kcal

Ingredients
 
 

  • Chicken mince1 pound ground chicken (minced chicken) - lean
  • Red pepper1 medium red pepper (red capsicum) - deseeded and stem removed
  • garlic4 cloves garlic
  • Green basil1 handful basil - fresh
  • parmesan cheese½ cup Parmesan cheese - grated
  •  
    2 tablespoons pesto
  • chicken egg1 medium egg
  • egg white1 medium egg white
  • Panko flakes of bread crumbs in wooden bowl1 cup Panko breadcrumbs
  • Mozzarella cheese isolated on white background1 pound Mozzarella cheese - cut into little cubes
  • wooden bowl of salt1 dash salt
  • Ground black pepper pile, paths, top1 dash ground black pepper
  • Glass bowl of olive oil isolated on white background2 tablespoons olive oil

Instructions
 

  • 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.

Nutrition

Calories: 91kcalCarbohydrates: 2gProtein: 8gFat: 6gSaturated Fat: 2gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 2gTrans Fat: 0.01gCholesterol: 29mgSodium: 159mgPotassium: 111mgFiber: 0.2gSugar: 1gVitamin A: 242IUVitamin C: 5mgCalcium: 146mgIron: 0.3mg
Have you tried this recipe?Please leave a rating and comment.
Tags: meatballs
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