Baked Mozzarella Stuffed Chicken Meatballs with Roasted Tomatoes
These baked mozzarella stuffed chicken meatballs are juicy and tender, with a molten cheese center and garlicky roasted fresh tomato sauce. The meatballs and sauce finish together in the oven, so there's no frying or separate pot of marinara. Make them ahead for an easy crowd-pleasing weeknight dinner or a lighter Sunday supper.
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Why This Recipe Works
- Milk-soaked panko keeps the lean chicken tender and juicy.
- Baking the meatballs separately helps them brown before finishing in the sauce.
- A generous piece of low-moisture mozzarella sealed inside each meatball melts and oozes out when cut.
- Roasting the tomatoes concentrates their flavor so even out-of-season tomatoes can be used.
- Baking instead of frying and simmering saves time and dishes without sacrificing flavor.
These are the best baked chicken meatballs!
Baked meatballs are one of my favorite weeknight meals, and this is the version I've been making lately on repeat. As soon as you cut into one, you'll understand why!
This chicken meatball recipe is intentionally super simple. Milk-soaked panko breadcrumbs and an egg keep the meatballs moist and tender, while Pecorino and grated garlic give them plenty of flavor.
But the best part is inside! Each meatball is stuffed with a generous piece of mozzarella that melts in the oven and oozes out when cut.
The roasted tomato sauce is so simple, yet so delicious. Fresh tomatoes are cut into big chunks and roasted with garlic and chili flakes until they're jammy, juicy, and concentrated in flavor. You can leave it as chunky as you want, or mash the tomatoes with the back of a spoon to make them saucier.
While you can bake the meatballs directly in the pan with the tomatoes, I prefer using a separate sheet pan so they get nice and brown. They cook in about 10 minutes, so remove them promptly to prevent the mozzarella from leaking out. They will continue cooking a few minutes longer in the sauce.
I stuff each meatball with as much mozzarella as possible, so it's normal if a little cheese escapes out of the bottom. To minimize leaks, make sure you seal the meat completely around the cheese so none is exposed.
You can also use a smaller piece of mozzarella if you prefer. It's also important to avoid overbaking, which can cause most of the filling to seep out.
Use a spatula to transfer the baked meatballs and any melted cheese to the roasted tomatoes. Spoon the tomatoes and their juices over the top, then place the pan back in the oven for another 5 minutes, and they're ready to serve.
The dish gets finished with a handful of torn basil leaves and some more grated cheese on top. I love serving it with a fresh loaf of crusty bread to mop up all the juices, but it's also great with pasta, polenta, or potatoes.
I developed this recipe using peak summer tomatoes from my garden, but the best part is that it works with off-season tomatoes too. Roasting eliminates any texture issues and concentrates their flavor, which can be lacking in the off-season.
These meatballs and the roasted tomato sauce can be made entirely in advance and simply reheated in the oven. It's an incredibly simple recipe that's great for weeknights, but also makes a nice Sunday dinner that's lighter than the typical Sunday gravy.
Want more delicious Italian chicken recipes? Try this extra crispy chicken parmesan, this classic Italian-American chicken Francese, or this traditional Roman chicken saltimbocca.
Ingredients for Chicken Meatballs
Chicken - Use the best-quality ground chicken you can get, preferably one that contains some dark meat for a higher fat content. You can also use ground turkey or ground chicken breast for a leaner option, but if so, add a splash of olive oil to the meat mixture.
Mozzarella - It's important to use low-moisture mozzarella, since fresh mozzarella contains too much moisture and will release too much water as it cooks, making the meatballs wet and mushy. I prefer full-fat mozzarella but part-skim works too.
Tomatoes - I used peak-season fresh summer tomatoes, which are always best and can be of any variety. However, this also works with out-of-season tomatoes since roasting them concentrates their flavor and improves their texture. If you are using off-season tomatoes, the best options are Campari tomatoes, plum tomatoes, or cherry tomatoes.
Panko - Panko will give these meatballs a more tender, airy quality. But you can always swap for regular breadcrumbs or stale bread.
Pecorino - Salty and tangy Pecorino Romano gives lots of flavor. For a milder, nuttier option, you can always use Parmigiano. To learn more about high-quality Italian cheeses, read my guide.
*Find the full ingredient list in the recipe card below!
Helpful Equipment
- Oven
- 9-by-13-inch roasting dish
- Cheese grater or Microplane
- Sheet pan
- Spatula
- Parchment paper
How to Make Mozzarella Stuffed Chicken Meatballs
- Preheat the oven to 425°F. Combine the tomatoes, olive oil, sliced garlic, chili flakes, salt, and black pepper in a shallow 9-by-13-inch roasting dish. Toss until evenly coated, making sure the garlic is mixed well with the tomatoes so it does not burn.
- Roast until the tomatoes begin to soften and release their juices, about 20 minutes. Meanwhile, prepare the meatballs.
- Combine the panko and milk in a large bowl. Let sit until the milk is absorbed, about 5 minutes.
- Add the egg, Pecorino, garlic, salt, and black pepper, then mix until evenly combined.
- Add the ground chicken and mix just until well combined.
Pro Tip: Avoid squeezing or vigorously kneading the mixture, or the meatballs can turn out tough.
- Divide the mixture into 12 equal portions. Grease your hands lightly with olive oil, then take a portion of meat and push a piece of mozzarella into the center.
- Bring the chicken mixture up and around the cheese, then gently roll it into a smooth ball, making sure the mozzarella is completely enclosed.
- Place it on a parchment-lined sheet pan, then repeat with the remaining chicken and mozzarella.
- Bake the meatballs for 10 minutes.
- Use a large spoon to mix the tomatoes and mash them into a sauce. Taste and adjust the seasoning as needed, then return to the oven to cook along with the meatballs.
- Use a spatula to transfer the meatballs to the pan with the tomatoes, then spoon some of the sauce over the top. Return to the oven for about 5-10 minutes longer, or until the meatballs register 165°F.
Pro Tip: If checking for doneness with a thermometer, insert at an angle into the side of the meatball rather than straight down the center, so you don't get a false reading from hitting the melted mozzarella.
- Sprinkle fresh basil leaves over the top, then serve hot.
Tips For the Best Chicken Meatballs
- Use a wide, shallow roasting dish to encourage evaporation. A deeper casserole dish may leave the tomato sauce too watery.
- Ground chicken containing dark meat will stay juicier than 99% lean ground chicken breast. If using lean chicken, add a splash of olive oil to the meatball mixture.
- Cook one small test patty of the meatball mixture in a skillet before shaping, so you can taste and adjust seasoning if needed.
- If the meatball mixture is difficult to shape, refrigerate it for 15 minutes.
- Use an ice cream scoop for evenly sized meatballs, then roll them until they're smooth and even.
- Do not use fresh mozzarella or it will leach out water. Use low-moisture mozzarella for best results.
- It's normal for some cheese to ooze out during baking. Make sure the cheese is sealed well inside of the meatballs and don't overbake to avoid too much leaking out.
Chicken Meatball Variations
- Make this with ground turkey, pork, veal, beef, or use a combination.
- Use Grana Padano, Parmigiano Reggiano, or even sharp cheddar instead of Pecorino.
- Swap the mozzarella for scamorza, caciocavallo, provolone, or fontina.
- Use parsley or fresh oregano instead of or in addition to basil.
- Swap the roasted tomato sauce for homemade marinara sauce instead.
What to Serve with Chicken Meatballs
These tender, cheesy chicken meatballs need little else to be a complete meal. All you need is a hunk of crusty bread or fluffy homemade focaccia on the side to mop up that roasted tomato sauce.
Of course, you can also serve them with a side of pasta! You can use the roasted tomato sauce or try them next to this creamy zucchini orzo pasta or a fresh spaghetti al pomodoro.
For a larger spread, pair the meatballs with a classic Caesar salad, a shaved zucchini salad with hazelnuts and basil, or some simple, golden-brown roasted eggplant.
How to Store and Reheat chicken meatballs
This entire dish can be made in advance and stored, once cooled, in an airtight container in the fridge for up to two days.
Reheat in a baking dish covered with foil in a 325°F oven for about 15-20 minutes or until the meatballs are warmed through in the center and the sauce is steaming.
FAQs
Yes, both raw and cooked meatballs freeze well. Freeze raw meatballs on a sheet pan until solid before transferring to a bag so they don't stick together. Bake from frozen, adding a few extra minutes to the baking time.
You can, but results won't be the same since the tomato roasting and meatball browning rely on the dry oven heat to develop flavor. Pan-frying the meatballs will also cause more of the cheese to leak out.
This recipe is developed to use fresh tomatoes, both seasonal and off-season. If you want to use canned tomatoes, drain well first so the sauce doesn't turn watery.
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Chicken Mozzarella Meatballs with Roasted Tomato Sauce
Ingredients
For the Roasted Tomato Sauce
- 2 pounds ripe tomatoes cored and cut into large pieces
- 3 tablespoons extra-virgin olive oil
- 4 cloves garlic very thinly sliced
- ¼ teaspoon red pepper flakes or 1 teaspoon calabrian chilies
- kosher salt to taste
- freshly cracked black pepper to taste
- ½ cup fresh basil leaves loosely packed, torn
For the Meatballs
- ½ cup panko breadcrumbs
- ¼ cup whole milk
- 1 large egg
- ⅓ cup Pecorino Romano finely grated
- 1 clove garlic minced or finely grated
- 1 teaspoon kosher salt
- freshly cracked black pepper to taste
- 1 pound ground chicken preferably containing dark meat
- extra virgin olive oil for your hands
- 4 ounces low-moisture whole-milk mozzarella cut into 12 cubes
Instructions
- Preheat the oven to 425°F. Combine the tomatoes, olive oil, sliced garlic, chili flakes, salt, and black pepper in a shallow 9-by-13-inch roasting dish. Toss until evenly coated, making sure the garlic is mixed well with the tomatoes so it does not burn.2 pounds ripe tomatoes, 3 tablespoons extra-virgin olive oil, 4 cloves garlic, ¼ teaspoon red pepper flakes , kosher salt, freshly cracked black pepper
- Roast until the tomatoes begin to soften and release their juices, about 20 minutes. Meanwhile, prepare the meatballs.
- Combine the panko and milk in a large bowl. Let sit until the milk is absorbed, about 5 minutes.½ cup panko breadcrumbs, ¼ cup whole milk
- Add the egg, Pecorino, garlic, salt, and black pepper, then mix until evenly combined.1 large egg, ⅓ cup Pecorino Romano, 1 clove garlic, 1 teaspoon kosher salt, freshly cracked black pepper
- Add the ground chicken and mix just until well combined.1 pound ground chicken
- Divide the mixture into 12 equal portions. Grease your hands lightly with olive oil, then take a portion of meat and push a piece of mozzarella into the center.extra virgin olive oil, 4 ounces low-moisture whole-milk mozzarella
- Bring the chicken mixture up and around the cheese, then gently roll it into a smooth ball, making sure the mozzarella is completely enclosed.
- Place it on a parchment-lined sheet pan, then repeat with the remaining chicken and mozzarella.
- Bake the meatballs for 10 minutes.
- Use a large spoon to mix the tomatoes and mash them into a sauce. Taste and adjust the seasoning as needed, then return to the oven to cook along with the meatballs.
- Use a spatula to transfer the meatballs to the pan with the tomatoes, then spoon some of the sauce over the top. Return to the oven for about 5-10 minutes longer, or until the meatballs register 165°F.
- Sprinkle fresh basil leaves over the top, then serve hot.½ cup fresh basil leaves
Notes
- Avoid squeezing or vigorously kneading the mixture, or the meatballs can turn out tough.
- If checking for doneness with a thermometer, insert at an angle into the side of the meatball rather than straight down the center, so you don't get a false reading from hitting the melted mozzarella.
- Use a wide, shallow roasting dish to encourage evaporation. A deeper casserole dish may leave the tomato sauce too watery.
- Ground chicken containing dark meat will stay juicier than 99% lean ground chicken breast. If using lean chicken, add a splash of olive oil to the meatball mixture.
- Cook one small test patty of the meatball mixture in a skillet before shaping, so you can taste and adjust seasoning if needed.
- If the meatball mixture is difficult to shape, refrigerate it for 15 minutes.
- Use an ice cream scoop for evenly sized meatballs, then roll them until they're smooth and even.
- Do not use fresh mozzarella or it will leach out water. Use low-moisture mozzarella for best results.
- It's normal for some cheese to ooze out during baking. Make sure the cheese is sealed well inside of the meatballs and don't overbake to avoid too much leaking out.
