Smoked Chicken Meatballs Stuffed with Mozzarella
Learn to prepare smoky and cheesy smoked chicken meatballs. This flexible recipe works for any occasion, indoors or outdoors. Serve these over this homemade roasted tomato sauce.
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*Easily adjust serving size to your liking by clicking the number under servings or with the boxes below in the ingredients section.
Equipment
- Smoker
Ingredients
For the chunky herb marinade
- ½ cup fresh parsley chopped
- 1 tablespoon fresh oregano chopped
- ½ tablespoon fresh thyme leaves chopped
- 5 cloves garlic minced (2 to 3 cloves if preferred)
- ¼ cup olive oil
- ½ teaspoon salt
- ½ teaspoon freshly cracked black pepper
- ¼ teaspoon crushed red pepper optional
For the meatballs
- 1 pound ground chicken
- ½ cup Panko breadcrumbs or almond flour if gluten-free
- ¼ cup grated Parmesan Romano cheese
- 1 large egg
- ½ teaspoon salt
- ½ teaspoon freshly cracked black pepper
- 4 ounces mozzarella cheese cut into small cubes or 12 Ciliegine fresh mozzarella balls. Use smoked mozzarella for even more flavor, or if baking for the smoky taste
Instructions
Prepare the chunky herb marinade:
- In a small bowl, mix ½ cup chopped fresh parsley, 1 tablespoon chopped fresh oregano, ½ tablespoon chopped fresh thyme, 5 cloves minced garlic, ¼ cup olive oil, ½ teaspoon salt, ½ teaspoon freshly cracked black pepper, and ¼ teaspoon crushed red pepper (optional). Stir well to make a chunky herb mix.
Combine the meatball mixture:
- In a large bowl, add 1 pound ground chicken, ½ cup Panko breadcrumbs, ¼ cup grated Parmesan Romano cheese, 1 large egg, ½ teaspoon salt, and ½ teaspoon freshly cracked black pepper. Add all of the prepared chunky herb marinade. Mix gently with your hands or a spoon until evenly combined, don’t overmix to keep the meatballs tender.
Shape and stuff the meatballs:
- Take about 2 tablespoons of the chicken mixture and flatten it slightly in your palm. Place 1 small cube of mozzarella or a mozzarella ball in the center. Wrap the meat around the cheese and roll gently into a ball. Repeat with the remaining mixture. Refrigerate for 30 minutes.
Preheat your smoker: (see notes for oven directions)
- Preheat your smoker to 250°F (120°C). Choose a mild wood like apple or cherry for a light, aromatic smoke.
Smoke the meatballs:
- Place the stuffed meatballs on a parchment-lined tray or a grill-safe rack. Arrange them with a little space in between. Smoke for 45–60 minutes, or until the internal temperature reaches 165°F (74°C) and the cheese is melted inside.
Serve and enjoy:
- Remove the meatballs from the smoker and let them rest for a few minutes before serving. Serve warm over roasted tomato sauce, sprinkled with some extra cheese.
Notes
What to Serve with These Meatballs
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- Garlic Bread with chimichurri – A perfect way to use leftover herb marinade.
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- Classic Caesar salad: Light, fresh, and great for entertaining.
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- Roasted Tomato Sauce – Spoon this over the meatballs, serve it under or on the side.
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- Italian Chopped Salad – Bright and crunchy alongside the rich meatballs.
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- Crispy Fingerling Potatoes with Garlic Butter – Classic pairing with smoked chicken.
Oven directions
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- Preheat oven to 400°F (200°C).
- Place meatballs on a parchment-lined baking sheet.
- Bake for 15–18 minutes or until the center reads 165°F.
- Broil for 2–3 minutes at the end for a little extra color. Optional but recommended.
- Let rest before serving to keep that cheesy center intact.
Nutrition
Serving: 3meatballsCalories: 450kcalCarbohydrates: 10gProtein: 32gFat: 32gSaturated Fat: 9gPolyunsaturated Fat: 4gMonounsaturated Fat: 16gTrans Fat: 0.1gCholesterol: 163mgSodium: 1001mgPotassium: 747mgFiber: 1gSugar: 1gVitamin A: 992IUVitamin C: 13mgCalcium: 333mgIron: 3mg
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