These juicy baked meatballs with bell pepper and mozzarella are a lifesaver for anyone tired of monotonous meat dishes. The combination of lean chicken breast and fattier pork creates that perfect, melt-in-your-mouth texture, while the finely diced bell pepper fills the dish with bright colors and fresh aroma. Adding mozzarella right into the ground meat is a great little culinary trick: as it bakes, the cheese melts into tender pockets of juiciness that contrast wonderfully with the golden crust. This approach turns an ordinary family dinner into a lovely gastronomic event.
Appetizing meatballs baked to a golden crust with melted cheese make a perfect family dinner.
Ingredients
- 500 g (1.1 lbs) chicken breast fillet
- 100 g (3.5 oz) pork
- 70 g (2.5 oz) mozzarella cheese
- 50 g (1.7 oz) red sweet bell pepper
- 1 teaspoon prepared mustard
- 40 ml (1.3 fl oz) chicken broth or water
- salt, black pepper, vegetable oil
- leek or green onions for serving
How to Make Juicy Baked Meatballs with Bell Pepper and Mozzarella
Dice the chicken breast fillet and a small piece of pork. Choose pork with some fat marbled in, as it will make the meatballs incredibly tasty. It is hard to make juicy chicken breast meatballs without a bit of fat.
For the perfect flavor, mix chicken breast with slightly fatty pork. This makes the meatballs truly juicy.
Grind the meat using a meat grinder with a fine plate. Knead the ground meat thoroughly. At this stage, you can add a small onion and a garlic clove to the mixture – it is optional but highly recommended.
Thoroughly knead the ground meat after passing it through the grinder. Optionally add onion and garlic for a richer aroma.
Halve the sweet bell pepper, remove the seeds, and wash it. Dice the pepper into small cubes and fold them into the meat mixture.
Diced sweet bell pepper not only adds juiciness but also makes the inside of the meatballs vibrant and beautiful.
Pour in cold chicken broth or water. Add a teaspoon of mustard. Season with salt, freshly ground black pepper, and your favorite meat or chicken seasoning blend to taste.
Mustard and your favorite meat spices will add a savory kick and depth of flavor to the dish.
Slice off 20 g (0.7 oz) of mozzarella to save for the final garnish. Grate the rest of the mozzarella on a fine grater and add it to the meat mixture.
Fold part of the mozzarella directly into the meat mixture so it melts inside during baking, creating a tender texture.
Mix the ground meat well. I recommend covering the bowl with plastic wrap and letting it rest in the refrigerator for 30 to 60 minutes so the meat can relax and the fat can firm up.
After mixing, let the ground meat rest in the refrigerator so all the ingredients meld together beautifully.
Divide the chilled meat mixture into 6 equal portions. Grease your hands with vegetable oil or wet them with cold water. Shape the mixture into oval meatballs. If making these ahead to freeze, roll them in cornstarch, place them in a bag, and freeze.
Shape the meatballs with wet hands to prevent the meat from sticking and to ensure a smooth surface.
Tear off a sheet of parchment paper. Crumple it up and place it in an appropriately sized ovenproof baking dish. Lightly brush the parchment with neutral vegetable oil. Arrange the meatballs on the paper, leaving a little space between each.
Using crumpled parchment paper greased with oil prevents sticking and makes cleaning the dish much easier.
Preheat the oven to 165 C (330 F). Place the baking dish with the meatballs on the middle rack, closer to the center. Bake for 20 minutes.
Baking at 165 C (330 F) keeps the maximum amount of juice inside without drying them out.
Five minutes before they are done, remove the meatballs from the oven. Top each with a small piece of the reserved cheese and return to the oven until the cheese melts.
Place a piece of mozzarella on each meatball a few minutes before the cooking time is up.
Sprinkle the finished meatballs with finely chopped green onions, ground black pepper, and paprika. Serve warm. Great side dishes include boiled potatoes, buttery mashed potatoes, or spaghetti. Enjoy your meal!
Sprinkle the finished dish with paprika and green onions for a beautiful look and fresh aroma.
Beyond the classic pairing with mashed potatoes or spaghetti, try serving these juicy baked meatballs with a light Greek yogurt sauce featuring garlic and herbs. It highlights their delicate flavor without adding unnecessary calories. If you are cooking for kids, try making the meatballs slightly smaller - they are easier to eat, and the bright specks of pepper are sure to catch their attention. By the way, leftover chilled meatballs made from this recipe make an excellent sandwich filling. Slice them thinly, place them between two pieces of toasted bread, and add some pickle slices and a dab of mustard sauce. Thanks to their firm yet juicy texture, they hold their shape and flavor perfectly even the next day, making them a great option for a quick snack or a lunch at the office.
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