Goat Cheese Chicken Meatballs
Elevate your dinner game with these indulgent Goat Cheese Chicken Meatballs—a perfect harmony of juicy ground chicken, creamy goat cheese, and fragrant herbs. Each meatball is irresistibly stuffed with tangy goat cheese, offering a surprise of rich, melty flavor in every bite. Bound together with panko breadcrumbs, Parmesan, and a hint of garlic, these meatballs are first seared to golden perfection and then baked for a tender yet crispy finish. Ready in under an hour, they’re versatile enough to shine as a savory appetizer, a pasta topping, or the star of your next cozy dinner. Easy to make and bursting with flavor, these goat cheese-stuffed chicken meatballs are sure to become a household favorite!
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Recipe Information
Ingredients
- 1 pound ground chicken
- 4 ounces goat cheese
- 2 cloves garlic, minced
- 1 egg
- 0.5 cup panko breadcrumbs
- 0.25 cup Parmesan cheese, grated
- 2 tablespoons fresh parsley, chopped
- 1 teaspoon dried oregano
- 0.75 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons olive oil
Instructions
Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper or lightly grease it with cooking spray.
In a large mixing bowl, combine ground chicken, minced garlic, egg, panko breadcrumbs, grated Parmesan cheese, chopped parsley, dried oregano, salt, and black pepper. Mix thoroughly until well combined.
Cut the goat cheese into small cubes, approximately 1/2 inch in size. You should have about 16 cubes, depending on the size of your meatballs.
Using clean hands or a small cookie scoop, take a heaping tablespoon of the chicken mixture and flatten it slightly in your hand.
Place a cube of goat cheese in the center of the flattened mixture, then carefully fold the chicken mixture around it, rolling it gently into a ball to fully enclose the cheese. Repeat this process until all the chicken mixture is used.
Heat olive oil in a large skillet over medium-high heat. Sear the meatballs in batches for 2–3 minutes on each side until golden brown. This step helps to lock in moisture and flavor.
Transfer the seared meatballs to the prepared baking sheet and bake in the preheated oven for 15–20 minutes, or until fully cooked (internal temperature should reach 165°F or 74°C).
Remove the meatballs from the oven and let them rest for 5 minutes before serving.
Garnish with additional chopped parsley, if desired, and serve warm as an appetizer, over pasta, or with a side salad.
Nutrition Facts
Calories |
396 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 24.9 g | 32% | |
| Saturated Fat | 9.1 g | 45% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 164 mg | 55% | |
| Sodium | 787 mg | 34% | |
| Total Carbohydrate | 12.0 g | 4% | |
| Dietary Fiber | 0.7 g | 3% | |
| Total Sugars | 1.1 g | ||
| Protein | 29.0 g | 58% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 136 mg | 10% | |
| Iron | 2.2 mg | 12% | |
| Potassium | 334 mg | 7% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
