Cheese Stuffed Chicken Meatballs
This recipe makes 48 small (bite-sized) meatballs or 20 medium size.
  • 1 lb ground chicken
  • 2 large eggs, beaten
  • 1 cup breadcrumbs
  • 2 tbsp Romano cheese, grated
  • 2 tbsp parsley, fresh, minced
  • 1 tbsp basil, fresh, minced
  • 2 tsp oregano, dried
  • 2 cloves garlic, minced
  • ¼ tsp pepper
  • ½ lb Provolone cheese, cut into 48 small cubes
  • 2 tbsp olive oil
  1. Preheat oven to 375°F.
  2. In large bowl, combine ground chicken, eggs,1/2 cup of bread crumbs, Romano cheese, parsley, basil, oregano, garlic and pepper.
  3. Form 48 meatballs from this mixture.
  4. Insert one of the small cubes of Provolone cheese into each meatball and then reshape ground chicken to cover cheese.
  5. Grease baking sheet with the olive oil.
  6. Place remaining bread crumbs in bowl. Coat each meatball with bread crumbs and place on baking sheet.
  7. Bake in oven until the meatballs are fully cooked, about 40 minutes. Meatballs should reach an internal temperature of 165°F.
Recipe by Moms & Munchkins at