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
How could one make these without a food processor? They sound great.
Hi, Teddee! You could use ground chicken and mix everything by hand. Or if you have a small meat grinder, you could grind the chicken breast and the mix with the remaining ingredients by hand. Hope this helps.
Hi Shinee, I’m delighted to have met you this past weekend at #FWCon. And yes, these meatballs would be perfect for a party because of their easy preparation that can be made beforehand, then popped in the oven once guests arrive!
Yes, it was wonderful meeting you, DB!! What a fun weekend we had at Food & Wine conference! Thanks for stopping by. 🙂
I can tell these would be a huge hit at my next family get together!
I am so trying these tonight! Why wait for a party? 🙂
These look yummy! Thanks for sharing.
These look amazing! I could sit down with a whole bowl of them!
Yummy. These look delicious and pretty simple. I love that they are made from regular whole chicken breast. Pre-ground chicken can be kind of expensive and this way you know exactly what part of the chicken is in your meatball (it’s also easier–for me–to find chicken pieces than ground chicken at my local stores).
These look amazing and something the whole family would enjoy. I hope you can share this on the Merry Monday party. Pinned.
Pesto and mozz are delicious! These look great 🙂
Agreed. Thank you, Medha!! 😉
What a great idea, Shinee! These meatballs look absolutely scrumptious. I love the cheese surprise inside…and pesto is everything!
Thank you, dear!
These meatballs only lasted minutes! This recipe is a winner!
Thank you, Sharon! So happy you all enjoyed the meatballs. 🙂