I can’t be the only person who gets to an italian restaurant and the first thing I do is check if they have gluten free meatballs. News flash, 99% of the time they don’t. So instead, I decided to master making homemade gluten free meatballs in a fun, elevated, show stopping version by suffing my homemade meatballs with cheese! Enter these mozzarella stuffed meatballs!
These mozzarella stuffed meatballs are tender, flavorful and bursting with ooey gooey melted cheese. These homemade meatballs are stuffed with gooey mozzarella cheese and use gluten free breadcrumbs….which mean’s they’re 100% safe if you are gluten free. Basically anything that is stuffed with cheese is elite in my book.
These mozzarella stuffed meatballs pair well with delicious Italian flavors like my 2-ingredient gluten free ravioli, my pasta with romesco sauce, and my one pan gluten free pasta bake.
why you’ll love this allergy friendly recipe
- This mozzarella stuffed meatballs recipe is a twist on my favorite meatball recipe but made with ground chicken instead of beef.
- Classic homemade meatballs are good… but adding mozzarella in the center makes them even better! The melted mozzarella inside creates an elevated dish with minimal effort.
- These are the perfect addition to pasta just like my pesto caprese salad recipe, this pesto arugula salad or this gluten free pesto pasta.
- Stuffed meatballs can be made almost any night of the week. They are just as easy as classic meatballs, but just with some extra cheese!
ingredients & substitutions
- Lean ground chicken: This is a lean protein for the base of these mozzarella stuffed meatballs. I prefer chicken instead of beef for a lighter weeknight meal. You can use ground turkey for a similar taste! I’ve made these before with turkey and they are just as good!
- Breadcrumbs: These help bind the meatballs. I use gluten free breadcrumbs to make these homemade meatballs gluten free.
- Egg: This acts as a binder to hold the homemade meatballs together.
- Mozzarella cheese cubes: This is the melty center. Provolone is similar and can be used too!
- Tomato sauce: This is the base for the sauce. Marinara sauce is a thicker option, and pizza sauce is a more flavorful choice. Any of these options work great!. You can even use a creamy pesto sauce as well!
- Mozzarella: This adds a cheesy topping on the mozzarella stuffed meatballs. Provolone melts well too! You can use shredded, sliced, or torn pieces of fresh mozzarella!
directions
Step 1
Combine the lean ground chicken, breadcrumbs, and egg all in a bowl.
Step 2
Use the 1/4 cup measuring cup scoop each individual meatball.
Step 3
Stuff each gluten free meatball with a cube of mozzarella cheese. Then roll them in your hand to make a nice smooth ball.
Step 4
Add an oven safe skillet and bake on 350 for 30 to 40 minutes or until mozzarella stuffed meatballs are fully cooked.
Step 5
Add Tomato sauce and shredded cheese. Add back to the oven for 5 minutes just to make sure the sauce and cheese is warmed and melted.
expert tips & tricks
- Don’t over mix the meat mixture. I just softly mix the ingredients together until fully combined. This helps the meat stays tender and juicy. Overmixing will leave you with dry, tough meatballs….and no one wants that!!
- If you want a little kick, feel free to add some red pepper flakes or chili powder into the mixture. You can also drizzle them with a hot honey before baking for a spicy outer layer.
- I like to flip my mozzarella stuffed meatballs halfway through so that you get a crunchy outside on all sides. The crunch is my favorite part.
- I use a cookie scoop to make sure all my meatballs are the same size and take the same time to cook.
- If serving as an appetizer, I like to create smaller mozzarella stuffed meatballs! I also add toothpicks for easy serving.
- Top with fresh parsley or fresh basil before serving for extra italian flavors.
serving, storing and meal prepping
Mozzarella stuffed meatballs can be served over pasta or on a sub sandwich with your favorite toppings! I even like to serve them over a bed of rice.
For more appetizer-style gluten free meatballs, I make them smaller and offer them with toothpicks for dipping.
To store cooked mozzarella stuffed meatballs, I let them cool completely before refrigerating in an airtight container for up to four days.
For longer storage, I freeze cooked or uncooked gluten free meatballs in airtight containers. When freezing uncooked meatballs, I place them on a baking sheet first to prevent sticking. Remember to thaw frozen meatballs completely before reheating!
Looking for more allergy friendly easy recipe?
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One Pan Mozzarella Stuffed Meatballs (Gluten free Option)
Ingredients
- 1 lb lean ground chicken
- 1 cup gluten-free breadcrumbs or regular breadcrumbs for a non-gluten free version
- 8 oz mozzarella cheese or dairy free substitute
- 1 egg
- 1 cup tomato sauce or marinara sauce
Instructions
- Combine the lean ground chicken, breadcrumbs, and egg all in a bowl.
- Use the 1/4 cup measuring cup scoop each individual meatball.
- Stuff each meatball with a cube of mozzarella cheese. Then roll them in your hand to make a nice smooth ball.
- Add an oven safe skillet and bake on 350 for 30 to 40 minutes or until meatballs are fully cooked.
- Add Tomato sauce and shredded cheese. Add back to the oven for 5 minutes just to make sure the sauce and cheese is warmed and melted.
Nutrition
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