Crispy Chicken Meatballs with a Molten Mozzarella Center
Crunchy on the outside and hiding a gooey mozzarella surprise inside, these chicken meatballs are a guaranteed crowd-pleaser. They come together in under an hour with everyday ingredients and work beautifully as an appetizer or a hearty family dinner.
🛒 Ingredients
16 servings
- 300 g ground chicken breast
- 1 slice white sandwich bread
- ¼ cup whole milk
- 1 medium onion, finely chopped
- 2 cloves garlic, minced
- 2 tablespoons dried mixed herbs (herbes de Provence or Italian seasoning)
- Salt and freshly ground black pepper to taste
- 2 tablespoons olive oil
- 100 g mozzarella, cut into small cubes
- Vegetable oil for deep-frying
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Directions
- 1
Soak the bread slice in the milk for 5 minutes, then squeeze out as much liquid as possible with your hands.
- 2
Combine the ground chicken, squeezed bread, onion, garlic, dried herbs, salt, pepper and olive oil in a food processor. Pulse until the mixture is smooth and uniform.
- 3
Divide the mixture into 16 equal portions. Flatten each portion in your palm, place a mozzarella cube in the center, then close and roll between your hands to form a tight, seamless ball.
- 4
Heat a generous layer of vegetable oil in a deep skillet over high heat. Fry the meatballs in batches, turning frequently, for 8–10 minutes until evenly golden brown and cooked through.
- 5
Drain on a paper towel-lined plate and serve immediately while the cheese is still gloriously stretchy.
💡 Chef's Tip
Freeze the mozzarella cubes for 15 minutes before stuffing — the cold cheese melts more slowly and is far less likely to leak out during frying. Serve with marinara sauce or garlic aioli for dipping.
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