Chicken and Sundried Tomato Meatballs Stuffed with Fresh Mozzarella

Stop what you are doing and plan tomorrow night’s dinner tonight!  These are fantastic meatballs and SO versatile!  Serve with marinara and fresh basil for a perfect, high protein dinner option.   Add your favorite pasta for a family pleasing meal.  Double the recipe and save some extra meatballs for subs the next day.  

⁣

Serves 4 ⁣

⁣

Ingredients:⁣

1 1/2 pounds ground chicken⁣

1/2 cup panko breadcrumbs⁣

1/3 cup finely diced onion⁣

1 tablespoon chopped fresh parsley⁣

1/3 cup sundried tomatoes in oil, drained and diced ⁣

1/2 cup Pecorino (or Parmesan)⁣

1 tsp kosher salt 

1/2 tsp black pepper 

2 cloves garlic, minced⁣

1 teaspoon fennel seeds⁣

1 egg, whisked⁣

zest of 1 lemon⁣

1 package fresh mozzarella pearls (tiny mozzarella balls, each about the size of a pom pom)⁣

1 jar favorite marinara sauce (I love Muir Glen or Rao’s)⁣

Fresh basil 

Directions:⁣

Preheat oven to 400°F, setting rack to upper third part of oven. 

In a large bowl, using your hands, gently mix together first 12 ingredients. Shape into meatballs roughly 1 1/2” in diameter (slightly larger than a golf ball).  Once ball is formed, take 2-3 small mozzarella pearls and push into center of meatball, ensuring the cheese is fully covered by the meat mixture.  Place formed meatballs a few inches from each other on a foil-lined baking sheet.  

Once all meatballs are formed and stuffed, bake for 15 minutes.⁣ While meatballs are cooking, heat marinara sauce on low heat until warm throughout.

If serving with pasta, cook it now, according to package directions. 

⁣

Serve with scoop of marinara and 3-4 meatballs.  Garnish with fresh basil.

Save any extras for a meatball sandwich later in the week!  Cut meatballs in half and layer on hoagie bun with marinara sauce and fresh mozzarella.  Broil until cheese slightly melts for meatball-sub perfection!