Goat Cheese Stuffed Chicken Meatballs

There’s something so comforting about a plate of Goat Cheese Stuffed Chicken Meatballs paired with spaghetti squash. I remember the first time I made them; I was hosting a few friends for dinner, and it felt like a special occasion. The aroma filled my kitchen, making everyone curious and excited. These meatballs are not your ordinary fare—they’re stuffed with creamy goat cheese that melts beautifully in the oven, creating a delightful surprise in every bite. The combination of flavors is unmatched, and as I plated the dish, I couldn’t help but feel proud. You know you’ve hit the jackpot when your guests ask for seconds! Naturally, I had to share the recipe so that you too can create this magic in your kitchen.

Ingredients You’ll Need for Goat Cheese Stuffed Chicken Meatballs

Gathering the right ingredients is key to ensuring your Goat Cheese Stuffed Chicken Meatballs come out perfectly. Each ingredient plays a role in building flavor and texture, from the lean chicken to the aromatic herbs. Let’s dive into these key players:

• 2 cloves garlic, finely chopped
• 1 pound ground chicken breast
• 1 egg white
• 1 tablespoon whole wheat bread crumbs
• 2 tablespoons basil
• 1 teaspoon oregano
• 1 teaspoon crushed red pepper flakes
• 1/2 teaspoon salt
• fresh ground black pepper
• 1-4 ounce piece of goat cheese, cut into 12 chunks
• 1 spaghetti squash
• 3 garlic cloves, minced
• 3 teaspoons olive oil, divided
• 1 teaspoon fresh lemon juice
• 1 teaspoon lemon zest
• 1/2 cup fresh basil leaves, finely chopped
• 3/4 teaspoon sea salt
• 1/2 teaspoon fresh ground black pepper
• 1 zucchini, sliced
• 1 large tomato, diced
• Salt and pepper to taste

Directions for Goat Cheese Stuffed Chicken Meatballs

Cooking these delicious meatballs is a straightforward process, and I can assure you, the end result is absolutely worth it. Take your time to follow these steps carefully for the best outcome.

1. Preheat your oven to 400 degrees F. This is crucial as it ensures even cooking for your meatballs and spaghetti squash.
2. Line a baking pan with foil and spray it lightly with cooking spray. This will make cleanup a breeze later on!
3. Cut the spaghetti squash in half lengthwise and drizzle 1 teaspoon of olive oil over the cut sides. Place the squash cut side down in the prepared pan. Bake for about 60 minutes until tender.
4. While the spaghetti squash is baking, it’s time to make your basil gremolata. In a small bowl, combine the minced garlic, 2 teaspoons of olive oil, a pinch of salt, and fresh black pepper. Smash them together to create a paste, then stir in the chopped basil, lemon zest, and lemon juice. Set this aside.
5. In a small nonstick frying pan, add the sliced zucchini and diced tomato. Sauté them until the zucchini is golden brown, then sprinkle with salt and pepper. Remove from heat and set aside.
6. Now, let’s prepare the chicken meatballs. On a large mixing bowl, combine the ground chicken, egg white, whole wheat bread crumbs, chopped garlic, oregano, basil, salt, and pepper. Mix until just combined.
7. Form the mixture into approximately 12 meatballs, each about 2 inches round. Make an indentation in the center of each meatball and place a chunk of goat cheese. Pinch the meat around the cheese to seal it inside.
8. Once the spaghetti squash is done baking, carefully remove it from the oven and let it cool for about 10 minutes before handling.
9. While the spaghetti squash is cooling, place the prepared meatballs on the same baking sheet. Bake them for about 17 to 19 minutes, or until the juices run clear and the meat is cooked through.
10. Once your spaghetti squash has cooled a bit, use a fork to gently scrape out the flesh into a large bowl. Add the basil gremolata and sautéed zucchini and tomatoes. Toss everything together and season with salt and pepper to taste.
11. Serve the Goat Cheese Stuffed Chicken Meatballs on top of the tossed spaghetti squash and enjoy immediately while warm!

Tips for Success

Making sure your Goat Cheese Stuffed Chicken Meatballs turn out perfectly is all about attention to detail. Follow these tips for success:

• Storage: Store leftovers in an airtight container in the refrigerator for up to four days to maintain freshness.
• Freezing: You can freeze these meatballs before baking. Just make sure to wrap them tightly in plastic wrap and place them in a freezer bag.
• Pairing: Serve these meatballs with a light salad or some roasted vegetables for a complete meal.
• Herbs substitution: If you don’t have fresh basil, dried herbs work as well, but use them sparingly!
• Cooking method: These meatballs can also be cooked in an air fryer. Reduce the cooking time to about 12-15 minutes.

Serving Options for Goat Cheese Stuffed Chicken Meatballs

When it comes to serving your Goat Cheese Stuffed Chicken Meatballs, there are plenty of options to explore. Here are some great ideas:

• Pair with a side salad: A fresh garden salad drizzled with lemon vinaigrette complements the flavors beautifully.
• Serve over pasta: If you’re craving something heartier, serve these meatballs over your favorite pasta.
• Perfect for meal prep: These meatballs store well, making them great for lunches throughout the week.
• Seasonal vegetables: In the spring, consider serving with roasted asparagus or in the summer, grilled zucchini.
• Special occasions: They make an excellent main dish for weekend gatherings or family dinners.
• Storage tips: If you have extra portions, store them in airtight containers and refrigerate.

FAQ

Conclusion

The Goat Cheese Stuffed Chicken Meatballs offer a delightful mix of flavor and health, making dinner feel special without a lot of fuss. I encourage you to give this recipe a try; it’s easy, fun to make, and incredibly satisfying. Your family and friends will love it, and you just might find it becoming a regular in your meal rotation!

Goat Cheese Stuffed Chicken Meatballs

Craving something comforting and delicious? Try these Goat Cheese Stuffed Chicken Meatballs! They’re the perfect blend of savory chicken and creamy goat cheese, served over a bed of flavorful spaghetti squash. An easy weeknight dinner that’s sure to impress!

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 1 hour hr 20 minutes mins

Total Time 1 hour hr 40 minutes mins

Servings: 4 servings

Course: Dinner

Cuisine: American

Calories: 350

Ingredients Equipment Method Notes

Ingredients

  

• 2 cloves garlic finely chopped
• 1 pound ground chicken breast
• 1 egg white
• 1 tablespoon whole wheat bread crumbs
• 2 tablespoons basil
• 1 teaspoon oregano
• 1 teaspoon crushed red pepper flakes
• 1/2 teaspoon salt
• 1 pinch fresh ground black pepper
• 1 4 ounce piece goat cheese cut into 12 chunks
• 1 spaghetti squash
• 3 cloves garlic minced
• 3 teaspoons olive oil divided
• 1 teaspoon fresh lemon juice
• 1 teaspoon lemon zest
• 1/2 cup fresh basil leaves finely chopped
• 3/4 teaspoon sea salt
• 1/2 teaspoon fresh ground black pepper
• 1 zucchini sliced
• 1 large tomato diced
• salt and pepper to taste

Equipment

• Cutting Board
• Baking Sheet
• Skillet
• Oven
• Mixing Bowl
• Chef's Knife
• Frying pan
• Wooden Spoon

Method

 

1. Preheat your oven to 400 degrees F. This is crucial as it ensures even cooking for your meatballs and spaghetti squash.
2. Line a baking pan with foil and spray it lightly with cooking spray. This will make cleanup a breeze later on!
3. Cut the spaghetti squash in half lengthwise and drizzle 1 teaspoon of olive oil over the cut sides. Place the squash cut side down in the prepared pan. Bake for about 60 minutes until tender.
4. While the spaghetti squash is baking, it's time to make your basil gremolata. In a small bowl, combine the minced garlic, 2 teaspoons of olive oil, a pinch of salt, and fresh black pepper. Smash them together to create a paste, then stir in the chopped basil, lemon zest, and lemon juice. Set this aside.
5. In a small nonstick frying pan, add the sliced zucchini and diced tomato. Sauté them until the zucchini is golden brown, then sprinkle with salt and pepper. Remove from heat and set aside.
6. Now, let’s prepare the chicken meatballs. On a large mixing bowl, combine the ground chicken, egg white, whole wheat bread crumbs, chopped garlic, oregano, basil, salt, and pepper. Mix until just combined.
7. Form the mixture into approximately 12 meatballs, each about 2 inches round. Make an indentation in the center of each meatball and place a chunk of goat cheese. Pinch the meat around the cheese to seal it inside.
8. Once the spaghetti squash is done baking, carefully remove it from the oven and let it cool for about 10 minutes before handling.
9. While the spaghetti squash is cooling, place the prepared meatballs on the same baking sheet. Bake them for about 17 to 19 minutes, or until the juices run clear and the meat is cooked through.
10. Once your spaghetti squash has cooled a bit, use a fork to gently scrape out the flesh into a large bowl. Add the basil gremolata and sautéed zucchini and tomatoes. Toss everything together and season with salt and pepper to taste.
11. Serve the Goat Cheese Stuffed Chicken Meatballs on top of the tossed spaghetti squash and enjoy immediately while warm!

Notes

• Storage: Store leftovers in an airtight container in the refrigerator for up to four days to maintain freshness.
• Freezing: You can freeze these meatballs before baking. Just make sure to wrap them tightly in plastic wrap and place them in a freezer bag.
• Pairing: Serve these meatballs with a light salad or some roasted vegetables for a complete meal.
• Herbs substitution: If you don’t have fresh basil, dried herbs work as well, but use them sparingly!
• Cooking method: These meatballs can also be cooked in an air fryer. Reduce the cooking time to about 12-15 minutes.

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Meet Paige Wilson

I’m our photographer and stylist, so it’s my job to make our food look as sunny and delicious as it tastes. I’m obsessed with finding that perfect light. When I’m not behind the lens, I’m in the kitchen as the official “chief taster.” I work closely with Hailey and Brooke to cook, test, and refine the flavors for every single recipe until it’s just right.