Pesto Mozzarella Chicken Meatballs

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!
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.

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!

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.

Pesto mozzarella chicken meatballs- step by step photo tutorial

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.

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!

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!

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Pesto Mozzarella Chicken Meatballs

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!

Yield: About 26 meatballs

Prep Time:15 min

Cook Time:13 min

Total Time:30 min

Ingredients:

  • 1/2 cup (30gr) Panko, Japanese breadcrumbs
  • 1lb (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
  • 2.5oz (65gr) mini fresh mozzarella cheese balls
  • Parmigiano Reggiano, freshly grated, optional

Directions:

  1. Preheat the oven to 350°F (175°C).
  2. 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.
  3. 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.
  4. Coat the cooked meatballs with remaining 1/3 cup pesto, sprinkle some Parmigiano Reggiano and serve.
All images and text ©Shinee D. for Sweet & Savory

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All photographs and content on Sweet & Savory by Shinee is copyright protected, unless otherwise noted. Please do not use any of my photos without my authorization. If you would like to share my recipe, you may re-write the recipe in your own words, or simply link back to this post for the full directions. Thank you for your cooperation!

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