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Mozzarella- Stuffed chicken Meatballs

  • 1
  • Easy
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Recipe Ingredients

  • 550g chicken mince
  • 1/3 cup breadcrumbs, with a pinch of mixed Italian herbs
  • 3 tbsp milk
  • 1 large egg
  • 3 cloves garlic, finely chopped
  • 1 tbsp loosely packed fresh rosemary leaves, finely chopped
  • salt and pepper
  • 100g mozzarella, cut into cubes
  • 2 tbsp olive oil
  • 2 cups Napolitana sauce parsley leaves and grated
  • Parmesan, for garnish bread or cooked pasta, to serve

Recipe Directions

  1. In a large bowl, mix mince, breadcrumbs, milk, egg, garlic, rosemary, 1/4 tsp salt and 1/2 tsp pepper. With a 2 tbsp scoop, scoop chicken mixture and press 1 cube of mozzarella into the centre, sealing meat tightly around cheese. Repeat with the rest of the mixture and cheese.
  2. In a 30cm pan, heat oil on medium-high. Add meatballs; cook for 10 minutes or until browned on most sides. Add sauce. Lower heat to mediumlow. Simmer for 12 minutes or until meatballs are cooked.
  3. Garnish with parsley and Parmesan. Serve with bread or over pasta.
EACH SERVING About 1 445kJ, 27g protein, 17g carbohydrate, 19g fat (5g saturated), 2g fibre, 960mg sodium. MAKE_AHEAD TIP Proceed through step 2. Put in a container; refrigerate for up to 2 days. Reheat on medium-low for 30 minutes or until hot. Go on to step 3.

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