Goat Cheese Stuffed Baked Chicken Meatballs Recipe

How to make the tastiest 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

Tender Turkey Meatballs RecipeYOU MAY ALSO LIKE: How to easily make tender ground turkey meatballs cooked in a quick and easy tomato basil sauce. Jump to the Turkey Meatballs Recipe.

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

Goat Cheese Stuffed Baked Chicken Meatballs Recipe

  • PREP
  • COOK

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

Warm marinara sauce, optional, see our homemade marinara recipe


    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 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

  • Nutrition Facts: The nutrition facts provided below are estimates. We have used the USDA Supertracker recipe calculator to calculate approximate values.

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

Nutrition Per Serving: Serving Size 4 meatballs / Calories 379 / Protein 31 g / Carbohydrate 17 g / Dietary Fiber 1 g / Total Sugars 3 g / Total Fat 21 g / Saturated Fat 7 g / Cholesterol 164 mg / Sodium 599 g
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.

  • 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????

    • 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.

  • 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!

  • Mary Beth Elderton May 8, 2012, 3:55 pm

    Delicious! *bookmarking*

  • Katarina February 25, 2012, 7:46 pm

    Used this recipe tonight and it was a great success – this is definitely a keeper!

  • heather January 19, 2012, 1:14 pm

    I’m sold. We have a ton of home-ground turkey in the freezer, so I think these will become goat cheese-stuffed turkey meatballs! Looking forward to this treat.



  • melissa January 18, 2012, 7:58 pm

    Tried tonight and it was delish!!!! Thanks for sharing 🙂

  • Anna January 18, 2012, 12:57 am

    Definitely! I will try this out in my kitchen. These meatballs are healthy and so yummy, great for kids and adults alike. Thanks for sharing!

  • Julie @ Table for Two January 17, 2012, 8:59 am

    mmmm i love anything stuffed with cheese! great dish 🙂 I love it!

  • sara January 16, 2012, 9:20 pm

    L:oving these, they look so delicious! What a unique idea, yum. 🙂

  • Carrie January 16, 2012, 8:10 pm

    These look absolutely amazing. I love that combination of chicken, peppers, and goat cheese. That first photo really makes me wish that I had some right now – awesome pic!

  • Bev Weidner January 16, 2012, 5:59 pm

    STOOOOP it. Oh, I’m in love.

  • Gourmantine January 16, 2012, 5:10 pm

    Lovely recipe, I do like that the meatballs are baked in the oven rather then fried in a pan. Something definitely to try 🙂


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