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Mozzarella-Stuffed Chicken Meatballs

Print Recipe
These ask for more hands-on time than salsa chicken. You'll mix and shape the meatballs yourself, tucking a small cube of mozzarella inside each one.
Prep Time 25 minutes
Cook Time 4 hours
Total Time 4 hours 25 minutes
Servings 4 servings

Equipment

  • 6-quart slow cooker

Ingredients

  • 1 pound ground chicken
  • 1 large egg
  • 1/2 cup plain panko breadcrumbs
  • 1/3 cup grated Parmesan
  • 1 teaspoon Italian seasoning
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper
  • 3 ounces low-moisture mozzarella, cut into 12 small cubes
  • 1 jar marinara sauce, 24 ounces
  • 12 ounces spaghetti, for serving
  • Fresh basil and extra Parmesan, optional

Instructions

  • Gently combine the chicken, egg, breadcrumbs, Parmesan, Italian seasoning, garlic powder, salt, and pepper. Stop mixing once everything is incorporated.
  • Divide into 12 portions. Wrap each around a cube of mozzarella and pinch closed, then gently roll into a ball.
  • Spread a little marinara in the slow cooker. Arrange the meatballs in one layer and spoon the remaining sauce over them.
  • Cover and cook on low for about 3–4 hours, until the chicken portion of the meatballs reaches 165°F. Avoid stirring while they cook so they hold their shape.
  • Cook the spaghetti separately according to its package directions. Serve with the meatballs, sauce, and optional basil and Parmesan.

Notes

Cook: About 3–4 hours on low. Times are estimates; card times use the upper end including finishing time. Check the doneness described in the instructions. Start with thawed meat and poultry.