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crispy mozzarella stuffed meatballs

Anna's crispy mozzarella stuffed meatballs

Total Time
1 hr 5 min
30 min
35 min


Chicken breast mince

500 g

Red onion

½ medium, finely chopped

Fresh basil

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


2 clove(s), grated

Dried oregano

1 tsp

Dried chilli flakes

¼ tsp

Panko breadcrumbs

2 cup(s), (120g)

Grated parmesan cheese

1 tbs


12 baby, (milk cherry variety), halved

Cherry tomatoes

12 individual, halved

Oil spray

1 x 3 second spray(s)


  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.


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.