These pesto mozzarella chicken meatballs are packed with flavor and super easy to make in just 3 simple steps. Stunning and delicious appetizer in minutes!
Ok, who doesn’t love easy-peasy party food, right?
Sometimes, we simply want beautifully presented, delicious and, preferably, make-ahead appetizers for cocktail parties, celebrations and gatherings.
Well, you’re definitely in the right place, my friend. These gorgeous little chicken meatballs with cheesy surprise inside will be the highlight of any cocktail party. I promise.
The best part, these chicken meatballs come together in just 30 minutes and in 3 simple steps that anyone can do!
Since pictures worth thousand words, here you go.
Quick tip! It helps if you lightly wet your hands before you form the meatballs. That way the meat won’t obnoxiously stick to your hands.
Now, doesn’t that look amazing?! Cheeeeeeese!
If you aren’t hosting any party in near future, but want to try these meatballs, they make an easy dinner over some pasta. Yum!
Pesto Mozzarella Chicken Meatballs
Ingredients
- 1/2 cup 30gr Panko, Japanese breadcrumbs
- 1 lb 450gr boneless skinless chicken breast
- 1 large egg
- 2 cloves of garlic pressed
- 1 teaspoon salt
- 1 teaspoon ground black pepper
- 1/3 cup 80gr basil pesto, plus 2 tablespoons
- 2.5 oz 65gr mini fresh mozzarella cheese balls
- Parmigiano Reggiano freshly grated, optional
Instructions
- Preheat the oven to 350°F (175°C).
- Place the Panko in a food processor and pulse until fine crumbs. Add chicken, egg, garlic, salt, pepper and 2 tablespoons pesto. Pulse until smooth.
- Using a medium cookie scoop, divide the meat mixture into uniform meatballs. You will get about 25-26 of them. Flatten each meatball and place mini mozzarella ball in the middle. With slightly dampened hand, roll the meatballs between your palms, making sure the cheese is fully covered. Place the meatballs on a baking sheet, lined with silicone mat. Bake for 10-13 minutes, or until the meatballs are fully cooked.
- Coat the cooked meatballs with remaining 1/3 cup pesto, sprinkle some Parmigiano Reggiano and serve.
Nutrition
Mozzarella inside the meatball is my standard recipe, but I cook them on top of the stove.
For those of us who can’t bend down, to the oven … would somerhing gross happen to the pesto, if they were browned on the stove top?
Hi, Christine! Yes, you can cook the meatballs on stovetop.
These are absolutely adorable! I can see how they’d disappear in a heartbeat. And I’m totally loving those spoons in the first photo!
Thanks, Ashley!
This is so cool! I love this appetizer 😀
So simple and yet so tasty, I assume… I’ll be making this recipe at my next dinner party or gathering! Thanks.
I’ve never thought to use my food processor to grind chicken. How easy! I would definitely throw these on top of some pasta! Y. U. M.
(Found you on #FoodieFriDIY!!)
This is genius! What a great idea! I love the unique creativity! And I just bought some basil too! I’m in the mood for some pesto!
I love meatballs and am imagining that delicious mozzerella cheese melting in my mouth. Can’t wait to give this one a try…. pinning to my appetizers board now!
Yum this looks so good, I love anything pesto and cheese!