Meatballs with Mozzarella
Whip up a batch of irresistible chicken and mozzarella meatballs that are sure to delight your taste buds! These juicy morsels are packed with gooey cheese and seasoned to perfection, making them a fantastic option for those hectic weeknights. Dive into a world of flavor with every bite—your family will be asking for seconds!
Prep
10
min
Cook
20
min
Serves
4
people
Level
beginner
📝 Ingredients
Serves 4🥩Meat & Seafood(1)
- фарш куриный 400 гр (0.88 lbs)
🥛Dairy & Eggs(1)
- моцарелла
🫙Pantry Staples(1)
- панировочные сухари
🧂Spices & Seasonings(1)
- соль и перец по вкусу
👨🍳 Instructions
- 1
Season the ground chicken with salt and pepper.
- 2
Form the mixture into balls and coat them in bread crumbs.
- 3
Bake in the DEMIAND air fryer for 20 minutes at 190 degrees Celsius.
💡 Pro Tips
- ✓Soak your bread crumbs in milk for 5 minutes before mixing into the ground chicken (a panade) at a ratio of 1/4 cup milk per pound of meat, because the starch molecules trap moisture and prevent the tightly-packed proteins in lean ground chicken from squeezing out water during cooking, avoiding a dense, rubbery texture.ingredient1/4 cup milk per pound
- ✓Mix the seasoned chicken only until just combined, about 30-45 seconds, since overworking myosin proteins creates a tight protein matrix that results in tough, bouncy meatballs rather than tender ones.technique30-45 seconds
- ✓Use an instant-read thermometer to confirm the meatballs reach 74°C internally rather than relying on the 20-minute air fryer timer alone, since ground chicken must hit this temperature to eliminate Salmonella risk, and air fryer hot-spot variance can cause uneven cooking by ±5°C.equipment74°C internal temperature
- ✓Add the mozzarella cubes to the center of each meatball and seal the meat completely around them, because exposed cheese will render out through the bread crumb coating during the 20-minute bake, causing burnt cheese spots and dry meatball exteriors.technique190°C for 20 minutes
- ✓Let the meatballs rest for 3-4 minutes after air frying before cutting into them, allowing the melted mozzarella (which liquefies around 60°C) to slightly firm up and prevent a total cheese blowout when sliced.timing3-4 minutes rest
Share this recipe
Prep
10
min
Cook
20
min
Serves
4
people
Level
beginner
Share this recipe
Meatballs with Mozzarella
Whip up a batch of irresistible chicken and mozzarella meatballs that are sure to delight your taste buds! These juicy morsels are packed with gooey cheese and seasoned to perfection, making them a fantastic option for those hectic weeknights. Dive into a world of flavor with every bite—your family will be asking for seconds!
📝 Ingredients
Serves 4🥩Meat & Seafood(1)
- фарш куриный 400 гр (0.88 lbs)
🥛Dairy & Eggs(1)
- моцарелла
🫙Pantry Staples(1)
- панировочные сухари
🧂Spices & Seasonings(1)
- соль и перец по вкусу
👨🍳 Instructions
- 1
Season the ground chicken with salt and pepper.
- 2
Form the mixture into balls and coat them in bread crumbs.
- 3
Bake in the DEMIAND air fryer for 20 minutes at 190 degrees Celsius.
💡 Pro Tips
- ✓Soak your bread crumbs in milk for 5 minutes before mixing into the ground chicken (a panade) at a ratio of 1/4 cup milk per pound of meat, because the starch molecules trap moisture and prevent the tightly-packed proteins in lean ground chicken from squeezing out water during cooking, avoiding a dense, rubbery texture.ingredient1/4 cup milk per pound
- ✓Mix the seasoned chicken only until just combined, about 30-45 seconds, since overworking myosin proteins creates a tight protein matrix that results in tough, bouncy meatballs rather than tender ones.technique30-45 seconds
- ✓Use an instant-read thermometer to confirm the meatballs reach 74°C internally rather than relying on the 20-minute air fryer timer alone, since ground chicken must hit this temperature to eliminate Salmonella risk, and air fryer hot-spot variance can cause uneven cooking by ±5°C.equipment74°C internal temperature
- ✓Add the mozzarella cubes to the center of each meatball and seal the meat completely around them, because exposed cheese will render out through the bread crumb coating during the 20-minute bake, causing burnt cheese spots and dry meatball exteriors.technique190°C for 20 minutes
- ✓Let the meatballs rest for 3-4 minutes after air frying before cutting into them, allowing the melted mozzarella (which liquefies around 60°C) to slightly firm up and prevent a total cheese blowout when sliced.timing3-4 minutes rest