Prep Time::20 mins
Cook Time::20 mins
Additional Time::15 mins
Total Time::55 mins
Servings::6
Yield::14 meatballs
Ingredients
Oops! Something went wrong. Our team is working on it.
1 pound ground chicken
1 egg, beaten
¼ cup low-fat cream cheese
¼ cup grated Parmesan cheese
4 cloves garlic, grated
1 ½ tablespoons olive oil
1 tablespoon dry bread crumbs
2 teaspoons chopped fresh basil
1 teaspoon crushed red pepper
1 teaspoon garlic powder
½ teaspoon sea salt
½ teaspoon black pepper
½ teaspoon dried parsley
½ teaspoon dried oregano
1 cup chopped fresh mozzarella, or as needed
Directions
Preheat the oven to 425 degrees F (220 degrees C).
Combine ground chicken, egg, cream cheese, Parmesan cheese, garlic, olive oil, bread crumbs, basil, red pepper, garlic powder, salt, pepper, parsley, and oregano in a freezer-safe bowl and mix well. Place in the freezer for 15 minutes to make the mixture firmer and easier to handle.
Form into 14 equally sized meatballs using an ice cream scoop. Add a piece of mozzarella cheese to the center of each meatball, making sure cheese is covered by meat. Place meatballs on a nonstick baking sheet.
Bake in the preheated oven until no longer pink in the centers and juices run clear, 20 to 25 minutes.
Cook’s Note
You may put the meatballs in tomato sauce and cook for additional 10 minutes if you want to add that extra flavor. Serve with pasta or as subs.