Stuffed Caprese Meatballs

About 24 meatballs



1 pound ground chicken

1½ cups Tomato Basil Whisps, crumbled and divided (from 2 bags)

½ cup sundried tomatoes, minced

1 large egg

1 teaspoon dried oregano

¼ teaspoon fine sea salt

¼ teaspoon black pepper

5oz mozzarella cheese, cut into ½” cubes

Marinara sauce for serving, optional



  1. Preheat oven to 425℉. Lightly oil a large baking sheet
  2. In a medium bowl combine chicken, ½ cup crumbled Whisps, sundried tomatoes, egg, oregano, salt, and pepper. Use your hands to mix together just until mixture is homogeneous. Do not overmix.
  3. Measure out meat mixture in level tablespoonfuls. Flatten out each portion of meat in your palm, place a cube of mozzarella in the center, then shape the meat around the cheese. Roll into balls.
  4. Roll meatballs in remaining crumbled Whisps to coat, pressing with your hands to help them adhere.
  5. Place meatballs on baking sheet. Bake 10-12 minutes or until internal temperature reaches 165℉ and meatballs are lightly browned.
  6. Serve with marinara, if desired.