Chicken Meatballs stuffed with mozzarella

Makes 8 meatballs


  • 150g chicken mince – I ask my butcher to mince chicken breasts or boneless thighs
  • 2 spring onions finely chopped 
  • 1/2 tsp garlic salt 
  • 1/2 tsp fennel seeds
  • 1/2 tsp piri piri spice
  • 1 egg beaten – I only used half of the mix
  • 2 slices of nimble wholemeal bread – made into breadcrumbs
  • 1/4 tsp rapeseed oil – mix into the breadcrumbs
  • 40g light mozzarella – cut into 8 small pieces
  • 2 tsp of rapeseed oil – to cook the meatballs in


  1. Preheat the oven to 180c, line a baking tray with non stick baking paper. 
  2. Mix the chicken, spring onions, garlic salt, fennel seed, piri piri and 1/4 of egg in a large bowl, and shape into 8 meatballs. 
  3. Tip the breadcrumbs, which has been mixed with the 1/4 tsp oil into a shallow dish, and the remaining egg mixture into another. 
  4. Dip each meatball into the egg and then into the crumbs, repeat until all coated (you should end up with some of the egg still left). 
  5. Heat a non stick frying pan, add the remaining oil and cook the meatballs for approx 1 min on each side.  Transfer to the baking tray and finish off in the oven for 12 mins. 
  6. Served here with a summer mixed salad with fruit added.