Skip to main contentSkip to footer
Join now
Join now
[{"type":"span","children":[{"text":"Join now"}]}]

Get up to 60% off*!

*On Core membership membership & Workshops 12 month plans only. Offer ends 23/12/24. See terms.
Join now
crispy mozzarella stuffed meatballs

Anna's crispy mozzarella stuffed meatballs

2
Points®
Total Time
1 hr 5 min
Prep
30 min
Cook
35 min
Serves
24
Difficulty
Easy

Ingredients

Chicken breast mince

500 g

Red onion

½ medium, finely chopped

Fresh basil

¼ cup(s), chopped, plus 12 small leaves to garnish

Garlic

2 clove(s), grated

Dried oregano

1 tsp

Dried chilli flakes

¼ tsp

Panko breadcrumbs

2 cup(s), (120g)

Grated parmesan cheese

1 tbs

Bocconcini

12 baby, (milk cherry variety), halved

Cherry tomatoes

12 individual, halved

Oil spray

1 x 3 second spray(s)

Instructions

  1. Preheat oven to 180°C. Line a baking tray with baking paper.
  2. Combine mince, onion, basil, garlic, oregano, chilli flakes and 1 cup (60g) of panko breadcrumbs in a medium bowl. Season with salt and pepper. Shape rounded tablespoons into a flat circle in the palm of your hand. Place a cherry bocconcini half, cut side down, and shape the mixture upwards, then roll into a ball, encasing the cheese. Repeat making 24 balls.
  3. Place reserved 1 cup of breadcrumbs into a shallow bowl. Roll each ball into the breadcrumbs and place on the baking tray.
  4. Lightly spray meatballs with oil. Bake for 25-30 minutes or until cooked through.
  5. Garnish with half a cherry tomato and small basil leaf skewered with a toothpick.

Notes

COOK'S TIP: To brown the top of the meatballs, place under the grill for the last 5 minutes of baking. These can also be cooked in the air-fryer 200°C for 10-12 minutes.

You might like

You might like