These Cheesy Baked Chicken Meatballs are juicy, flavorful, and bursting with melted cheese. Baked until golden and tender, they’re perfect as a main dish, party appetizer, or protein-packed snack.

Why You’ll Love This Recipe

Healthier than fried thanks to oven baking
Cheese-stuffed for added richness and flavor
Versatile for pasta dishes, subs, or standalone meals
Quick and freezer-friendly

ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

Ground chicken
Garlic, minced
Onion, finely grated or chopped
Egg
Breadcrumbs
Mozzarella cheese, cubed (for stuffing)
Parmesan cheese, grated
Fresh parsley, chopped
Italian seasoning
Olive oil
Salt and black pepper
Optional: crushed red pepper flakes

directions

Preheat oven: Set to 400°F (200°C) and line a baking dish with parchment or lightly grease.
Mix ingredients: In a large bowl, combine ground chicken, garlic, onion, egg, breadcrumbs, Parmesan, parsley, Italian seasoning, salt, and pepper. Mix until just combined.
Form and stuff meatballs: Scoop a portion of the mixture, insert a cube of mozzarella in the center, and roll into a ball. Repeat with all meat.
Bake: Place meatballs in the prepared dish. Drizzle lightly with olive oil. Bake for 18–20 minutes until golden and fully cooked.
Optional finish: Broil for 1–2 minutes for a crispier top. Serve warm.

Servings and timing

Serves: 4 (about 20 meatballs)
Prep time: 15 minutes
Cook time: 20 minutes
Total time: 35 minutes

Variations

Use ground turkey or beef if preferred
Stuff with cheddar or gouda for a twist
Make spicy with jalapeños or chili flakes
Add chopped spinach or zucchini for extra veggies
Serve over zoodles or quinoa for a low-carb meal

storage/reheating

Store: Refrigerate in an airtight container for up to 4 days
Reheat: Warm in a microwave or in the oven at 350°F (175°C) until heated through
Freeze: Freeze cooked or raw meatballs on a tray, then transfer to bags. Use within 3 months

FAQs

Can I pan-fry instead of baking?

Yes, but baking is easier and less messy. For pan-frying, cook in a bit of oil over medium heat until browned and cooked through.

Can I make these meatballs without cheese?

Certainly. You can skip the mozzarella stuffing for a lighter version.

What’s the best binder if I’m avoiding eggs?

Use a small amount of mashed potatoes or plain yogurt as a substitute.

Can I use pre-shredded mozzarella?

It’s better to use block mozzarella and cut it into cubes to ensure it melts properly in the center.

How do I keep the meatballs from drying out?

Avoid overcooking and consider adding a splash of milk or grated zucchini to the mix for added moisture.

Are these good for meal prep?

Yes. Make a double batch, and store extras in the fridge or freezer for quick meals.

What sauce pairs best with these meatballs?

They pair well with marinara, pesto, garlic cream sauce, or buffalo sauce.

Can I make this gluten-free?

Yes, use gluten-free breadcrumbs and check all other ingredients for gluten content.

How do I know when they’re done baking?

They should be golden brown with an internal temperature of 165°F (74°C).

Can I make them larger?

Yes, adjust baking time accordingly—larger meatballs may need 25–30 minutes.

Conclusion

Cheesy Baked Chicken Meatballs are a delicious, convenient way to enjoy tender, savory protein with a gooey, cheesy surprise inside. Great for quick dinners, meal prepping, or party trays—they’re simple, satisfying, and crowd-pleasing.