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About Me:

Hi y'all! My name is Elizabeth Knicely, but I go by Liz. I am a 35 year old wife and mother of 3 wonderful children. I am also a pet owner of a cat, dog and turtle. I am an avid home chef, ambitious artist and amateur comedian. I'm just a small town girl trying to leave a mark on this world. Welcome to my blog!

Knicely Made

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Mozzarella Stuffed Chicken Meatballs

Mozzarella Stuffed Chicken Meatballs (or inside out meatballs as I like to call them because the sauce is in the meat). These are so easy and super good!

PREP TIME: 45 minutes

COOK TIME: 25 minutes

TOTAL TIME: 1 hour 10 minutes

Servings: 5 servings of 4 meatballs each


2 Eggs

2 pounds Ground Chicken

1 cup Italian Bread Crumbs

2/3 cup Marinara Sauce (homemade or store bought is fine)

1/2 cup Grated Parmesan (in the jar)

4 tablespoons Olive Oil

1/2 teaspoon Crushed Red Pepper Flakes

2 teaspoons Salt

1 teaspoon Ground Black Pepper

2 tablespoons Dried Minced Parsley

2 Shallots, minced

8 ounces Mozzarella Ciliegine


2 pints Sugar Plum Tomatoes, quartered

2 Garlic Cloves, minced

1 Shallot, minced

1/2 cup Olive Oil, or more (it'll make your sauce. I wouldn't skimp on this.)


Basil, chiffonade

Parmesan Cheese

Crushed Red Pepper Flakes

Marinara Sauce

Pasta, prepared


1. Mix everything for the meatballs except for the Mozzarella Ciliegine and refrigerate for 30 minutes. While the meat is resting in the refrigerator, preheat the oven to 400 degrees Fahrenheit.

2. Form the meatballs by hand and fill with the Mozzarella.

3. Place in an oven safe dish or cast iron pan and add plenty of olive oil, the tomatoes, garlic and shallots.

4. Bake at 400 degrees Fahrenheit for 25 minutes and then broil for 2-3 minutes.

5. Top with basil, Parmesan cheese, crushed red pepper flakes and serve over pasta with marinara sauce.

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