If you’re craving something creamy and comforting, this dish is for you.
It’s the ultimate meal for a chilly evening. These cheesy chicken meatballs deliver big flavor with very little stress. You will love the gooey center in every bite.
Why You’ll Make This Again
This recipe is a massive hit for family-friendly dinners. It combines familiar flavors in a fun, new way. The mozzarella center is a surprise everyone loves. It is a reliable comfort food staple for any Fall night.
You only need about an hour for the whole meal. It feels fancy but stays very simple to make. Your family will ask for this every single week.
How This Comes Together
You will start by boiling the potatoes until tender. While they cook, mix and stuff your meatballs. Sear them quickly in a pan for a golden crust. Finish by whisking a simple gravy in the same skillet. It is straightforward and rewarding for any home cook.
What You’ll Need
These ingredients are likely already in your pantry or easy to find.
- 1 lb ground chicken
- 1/2 cup panko breadcrumbs
- 1 large egg, beaten
- 1/4 cup grated Parmesan cheese
- 2 cloves garlic, minced
- 12 small mozzarella pearls
- 2 lbs Yukon Gold potatoes, peeled and cubed
- 1/2 cup unsalted butter, divided
- 1/2 cup heavy cream, divided
- 2 cups chicken broth
- 2 tablespoons all-purpose flour
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper
- 1 teaspoon dried oregano
Step-By-Step Directions
- Place cubed potatoes in a pot of cold salted water, bring to a boil, and simmer for 15-20 minutes until fork-tender.
- Drain potatoes and mash thoroughly with 1/4 cup butter and 1/4 cup heavy cream; season with salt and keep warm.
- In a large mixing bowl, combine ground chicken, panko, egg, parmesan, minced garlic, oregano, salt, and pepper.
- Divide the chicken mixture into 12 equal portions; insert one mozzarella pearl into the center of each portion and roll into a ball.
- Heat 1 tablespoon of oil in a large skillet over medium heat; sear meatballs for 8-10 minutes until browned on all sides, then remove from pan.
- In the same skillet, melt the remaining 1/4 cup butter and whisk in flour to create a roux; cook for 60 seconds.
- Gradually whisk in chicken broth and the remaining 1/4 cup heavy cream, stirring constantly until the sauce thickens.
- Return the meatballs to the skillet and simmer in the gravy for 5 minutes until the internal temperature reaches 165°F (74°C).
- Plate a generous portion of mashed potatoes and top with three meatballs and a ladle of gravy.
How to Serve It
Scoop a big pile of potatoes onto each plate. Place three cheesy chicken meatballs right on top. Ladle plenty of that savory gravy over everything. Serve this with roasted green beans or a simple side salad. It is a complete, satisfying meal for your family.
Leftovers & Storage
Store any leftovers in an airtight container in the fridge. They will stay fresh for up to four days. To reheat, use the microwave or a small saucepan. Add a splash of broth if the gravy gets too thick. You can also freeze the meatballs for up to three months.
Make It Even Better (Pro Tips)
- Don’t overmix the ground chicken or the meatballs will be tough.
- Use a cookie scoop to keep the portions even.
- Ensure the mozzarella is fully covered by the meat.
- Use cold butter when starting your gravy roux.
- Check the internal temperature with a meat thermometer.
- Warm your heavy cream before adding it to the potatoes.
- Serve in wide bowls to keep the gravy contained.
Easy Ways to Change It Up
- Swap ground chicken for ground turkey for a similar lean option.
- Use pepper jack cheese pearls for a spicy kick.
- Try a cauliflower mash for a lower-carb base.
- Add fresh parsley or chives to the gravy at the end.
Quick Questions
Can I use frozen meatballs?
I don’t recommend it for this specific recipe. You need fresh meat to stuff the cheese inside. Pre-made meatballs won’t have that gooey center.
Why Yukon Gold potatoes?
These potatoes are naturally buttery and smooth. They make the creamiest mash without much effort. Russets work too, but they are fluffier.
I hope you love this cozy meal as much as I do. It is the perfect way to end a long day. Give it a try tonight!
— Ethan
Cheesy Chicken Meatballs Over Creamy Mashed Potatoes
Ingredients
Method
- Place cubed potatoes in a pot of cold salted water, bring to a boil, and simmer for 15-20 minutes until fork-tender.
- Drain potatoes and mash thoroughly with 1/4 cup butter and 1/4 cup heavy cream; season with salt and keep warm.
- In a large mixing bowl, combine ground chicken, panko, egg, parmesan, minced garlic, oregano, salt, and pepper.
- Divide the chicken mixture into 12 equal portions; insert one mozzarella pearl into the center of each portion and roll into a ball.
- Heat 1 tablespoon of oil in a large skillet over medium heat; sear meatballs for 8-10 minutes until browned on all sides, then remove from pan.
- In the same skillet, melt the remaining 1/4 cup butter and whisk in flour to create a roux; cook for 60 seconds.
- Gradually whisk in chicken broth and the remaining 1/4 cup heavy cream, stirring constantly until the sauce thickens.
- Return the meatballs to the skillet and simmer in the gravy for 5 minutes until the internal temperature reaches 165°F (74°C).
- Plate a generous portion of mashed potatoes and top with three meatballs and a ladle of gravy.
