Recipe Background
Yum plus mmmm equals hooray! It's as basic as two plus two or throwing together some Do-The-Math Meatballs! Each of these savory, juicy chicken meatballs are stuffed with a melty center of mozzarella cheese! They're practically self-dipping! Perfectly seasoned and so speedy to make, Do-The-Math Meatballs will have you calculating how many you can eat in a sitting!
Yum plus mmmm equals hooray! It's as basic as two plus two or throwing together some Do-The-Math Meatballs! Each of these savory, juicy chicken meatballs are stuffed with a melty center of mozzarella cheese! They're practically self-dipping! Perfectly seasoned and so speedy to make, Do-The-Math Meatballs will have you calculating how many you can eat in a sitting!
Ingredients
- 1 small onion halved
- 2 cloves garlic
- 1/3 cup fresh basil chopped, plus more, whole leaves, to taste, for garnish
- 1 egg
- 1/2 cup parmesan cheese grated
- 1 teaspoon salt
- 1/2 teaspoon allspice
- 1/2 teaspoon ground black pepper
- 1 cup panko breadcrumbs
- 1 pound ground chicken
- 1 tablespoon olive oil plus more, to taste
- 3 ounces firm mozzarella cheese cubed
Directions
- Preheat the oven to 400 degrees F.
- Coat a baking tray with nonstick spray.
- In a food processor, add the onions, the garlic, and 1/3 cup of the chopped basil and process until mostly smooth.
- Transfer the onion mixture to a large bowl.
- Add the egg, the parmesan cheese, the salt, the allspice, the black pepper, the breadcrumbs, and the ground chicken to the onion mixture and fold until well-incorporated.
- Using the extra oil, lightly grease your hands.
- By hand, form about 1 tablespoon of the chicken mixture at a time into a meatball, adding 1 cube of the mozzarella cheese to the center of each of the meatballs. Make sure the cheese cube is completely covered by the meat.
- Repeat until all of the meat mixture and the cheese cubes are used.
- Arrange the stuffed meatballs on the prepared baking tray.
- Brush the meatballs with the remaining 1 tablespoon of the olive oil.
- Bake until the centers of the meatballs reach an internal temperature of 165 degrees F, about 18-20 minutes.
- Garnish with the extra basil leaves and serve hot.
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