Baked Cheesy Chicken Meatballs

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Average: 4.3 (3 votes)
Makes 12-15 meatballs

Deliciously cheesy meatballs, these taste great on their own or served with accompaniments like pasta or fries.

500 g
chicken mince
3 slices
white bread
(soaked in some milk)
medium onion, finely chopped
1-2 tbsp.
grated cheese
small garlic clove, minced
egg, lightly beaten
1 tbsp.
tomato paste
4 tbsp.
finely chopped parsley or coriander
1-2 tsp.
chilli flakes
green chillies chopped
2 tbsp.

In a pan, saute the chopped onion, garlic, salt and pepper for about 5-6 minutes or until soft. Allow the mixture to cool slightly.

Soak the bread in milk until softened and then squeeze out the excess milk and discard the milk.

In a bowl, add the chicken mince, beaten egg, tomato paste, parsley or coriander, cheese, onion mixture, chilli and the bread. Mix together well and shape around 12 meatballs.

Oil a baking sheet or ovenproof dish (I mostly use a 9x13 Pyrex dish) and arrange the meatballs. Squeeze a little ketchup on top of each meatball and spread with a spoon. Bake in the preheated oven at 180 C for about 20 minutes or until cooked through.

Serve and Enjoy!




I love your website - amazing ideas - and I am new to cooking so will help me a great deal:D

Question on your chicken cheesy bites - do we only need 1 table spoon of cheese?

Thanks again for this great site & for sharing.


Fauzia's Kitchen Fun's picture

W/Salaam, thanks! Yes only 1 tbsp. of cheese.

Aw.i loved ur recipes.i never cooked before n i m newly married i am learnig a lot from ur website.Quick question is d chicken boiled ? n wat is chili flakes?

Fauzia's Kitchen Fun's picture

Thanks! Chicken is not boiled, it will cook as these cheesballs bake. Chilli Flakes is dried red chilli that has been crushed into flakes, you can use chopped red chillis or even chilli powder to your taste.

Lovely website.

Just wanted to know what these chicken cheese balls be frozen or does it lose it's taste?

Fauzia's Kitchen Fun's picture

Thanks! Yes you can freeze them after baking, they will not lose their taste. Wrap them well and put them in an airtight container.

What if the kebabs are too liquid and the balls cannot be formed. What am I supposed to do.

Fauzia's Kitchen Fun's picture

Add some breadcrumbs and refrigerate the mixture for some time.

Lovely Website & Nice recipes with photos..

Please clearify which cheese ? Cheddar / Cottage / Mozzarella ?

Fauzia's Kitchen Fun's picture

Thank you. I prefer mozzarella or sometimes a mixture of cheddar with mozzarella.

Hi. What do you mean by ground it minced?

Fauzia's Kitchen Fun's picture

Hi, yes minced chicken.

Hi Fauzia, Can you use brown bread instead of white?

Fauzia's Kitchen Fun's picture

Hi, yes you can.

Fauzia can i freeze them before baking? Wanna keep it for trws iftar..plz let me know as soon as possible..or ive alreadyixed everything n kept it in the fridge..would that be ok?

Fauzia's Kitchen Fun's picture

Yes that is fine.

I loveyour recipes..
God bless you fauxia !

Cndu's picture

appa m gonna try same receipe chicken replaced with potato today i will let u how it gonna turn m so excited :)

Hi... If I have dried parsley, how much should I use?

Fauzia's Kitchen Fun's picture

Hi, about 1 or 2 tsp depending on how much you like the flavour.

Hi, I made these and they were good alhamdulillaah. However I could not really form them into proper balls as they were too soft/wet. What could be the reason? I had squeezed out the milk from the bread. Is it because of the chicken mince? Was I supposed to dry it off first by heating it? (I had taken it out of the freezer so you know how it is when it defrosts)

Fauzia's Kitchen Fun's picture

Hi, no the mince should not be pre-cooked. Did you wash the mince before mixing the other ingredients? Sometimes doing that leaves mince soggy. Next time try refrigerating the mixture before shaping the meatballs, it helps stiffen it up. Also, I highly recommend using fresh mince as opposed to thawed mince, as that releases a lot of extra moisture which is not required for this recipe.