Chicken Mozzarella Meatballs with Roasted Tomato Sauce

Close-up of a ceramic plate filled with chicken meatballs in roasted tomato sauce, topped with grated pecorino, next to a fork and a slice of bread.

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Chicken Mozzarella Meatballs with Roasted Tomato Sauce

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.

Prep Time: 20

Cook Time: 35

Total Time: 55

Servings: 4

Calories: 474kcal

Author: Nicole Gaffney

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.

Nutrition