Goat Cheese Stuffed Baked Chicken Meatballs Recipe

How to make goat cheese stuffed baked chicken meatballs in the oven. Jump to the Goat Cheese Stuffed Baked Chicken Meatballs Recipe or read on to see our tips for making them.

Goat Cheese Stuffed Baked Chicken Meatballs Recipe

Make these baked meatballs with ground chicken, turkey, beef, pork or sausage and stuff them with goat cheese or even feta cheese, it is totally up to you Just promise us one thing. Promise you will add these to you do-to list, please?

Slow Cooker Chicken MeatballsYOU MAY ALSO LIKE: These Easy Slow Cooker Chicken Meatballs with lean ground chicken, parmesan cheese, and a simple garlic and basil tomato sauce. Perfect for making in advance!

How to Make Cheese Stuffed Meatballs

I love that these easy meatballs are baked — it makes everything so much easier.

How to Make Cheese Stuffed Chicken Meatballs

For the meatballs, combine breadcrumbs, herbs, roasted peppers, egg, milk and ground chicken together. The egg and milk help  prevent the meatballs from drying out and the rest of the ingredients add lots of flavor. When you mix everything together, try not to over do it. The longer you work the meat, the tougher the meatball and nobody wants a tough meatball. When mixed, form the mixture into balls and press a little cheese down into the middle. We love goat cheese, but any cheese will work.

Adding the cheese

Drizzle a little olive oil over each meatball then bake until cooked through. Serve however you like — we place them on top of warmed marinara sauce.

Drizzle with olive oil

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Recipe updated, originally posted January 2012. Since posting this in 2012, we have tweaked the recipe to be more clear. – Adam and Joanne

Baked Goat Cheese Stuffed Chicken Meatballs Recipe

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  • COOK
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Serve these little meatballs as-is or place them on a bed of warm marinara sauce and serve with pasta, rice or polenta. You can replace the ground chicken with ground turkey, beef or pork and the goat cheese with another cheese like feta.

Makes approximately 4 servings

You Will Need

3/4 cup dried breadcrumbs

2 garlic cloves, minced

1/2 teaspoon sea salt

1 teaspoon dried oregano

1 large egg

1/4 cup milk

1/4 cup roasted peppers, chopped

1 1/4 pounds ground chicken

2 ounces goat cheese

1 tablespoon olive oil

Directions

    Heat oven to 350 degrees F. Line a baking sheet with parchment paper or aluminum foil.

    In a large bowl, stir the breadcrumbs, garlic, oregano, salt, egg, milk and roasted sweet peppers. Add chicken and lightly mix. Try not to over mix the chicken, over mixing will result in a tougher meatball, so use your fingers or even a fork.

    Form 14 to 16 evenly sized meatballs and place onto the prepared baking sheet. Break the goat cheese apart and press one or two small pieces of goat cheese into the top of each meatball. To help with browning, lightly drizzle the meatballs with olive oil then bake until cooked through, about 20 minutes.

Adam and Joanne's Tips

If you make this recipe, snap a photo and hashtag it #inspiredtaste — We love to see your creations on Instagram and Facebook! Find us: @inspiredtaste

AUTHOR: Adam and Joanne Gallagher

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14 comments… Leave a Comment
  • Jenn Wilkerson August 8, 2017, 10:39 pm

    Have made these repeatedly and the entire family loves them each time. Super easy quick and delicious with vegetables or pasta or zucchini noodles.

    Reply
  • Dottie February 16, 2015, 6:40 pm

    If you make them ahead & freeze, what’s the best way to reheat after thawing or should you freeze before baking & then thaw????

    Reply
    • Adam March 2, 2015, 2:12 pm

      You could do it either way. We would partially thaw the frozen meatballs in the fridge overnight (or for a few hours) then cook.

      Reply
  • Allissa Goodrich August 4, 2014, 10:42 am

    I just thought I would mention that I have made these a ton in the past and they are fabulous. I usually make a double batch and freeze them for quick dinners! I am making them again for dinner this week.Thanks!

    For anyone else reading, we sometimes find the goat cheese a little rich, so I do not always use all the goat cheese called for. This is totally based on personal preference though!

    Reply

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