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Mozzarella-Stuffed Pesto Turkey Meatballs

4

0 min

Mozzarella-Stuffed Pesto Turkey Meatballs

Mozzarella-Stuffed Pesto Turkey Meatballs Photo 1

Time

0 min

Serving

12 persons

Calories

486

Rating

4.00★ (379)

Cuisine

Italian
Author: Victoria Buriak
I came up with this recipe for a recipe contest, and it's been a family favorite ever since. For a lighter version, omit stuffing the meatballs with mozzarella cheese. Serve with your choice of pasta.

Ingredients

  • ground turkey: 3 pound
  • onion: 1 cup (finely chopped)
  • garlic cloves: 4 piece (minced)
  • egg: 1 piece
  • Italian-style bread crumbs: 1 cup
  • Parmigiano-Reggiano cheese: 0.5 cup (grated)
  • fresh flat-leaf parsley: 0.5 cup (chopped)
  • prepared pesto: 0.25 cup
  • milk: 0.25 cup
  • salt: 1 Tbsp
  • ground black pepper: 2 tsp (fresh)
  • mozzarella, cut into small cubes: 1 pound (fresh)
  • extra-virgin olive oil: 3 Tbsp
  • jars marinara sauce: 2 piece (24 ounce)

Metric Conversion

Stages of cooking

Mozzarella-Stuffed Pesto Turkey Meatballs Photo 21
Mozzarella-Stuffed Pesto Turkey Meatballs Photo 32
Mozzarella-Stuffed Pesto Turkey Meatballs Photo 4 3
  1. Preheat an oven to 375 degrees F (190 degrees C).
    Mozzarella-Stuffed Pesto Turkey Meatballs Photo 2
  2. Place the ground turkey, onion, garlic, egg, bread crumbs, Parmigiano-Reggiano cheese, parsley, pesto, milk, salt, and black pepper in a bowl. Mix until evenly blended, then form into 1 3/4-inch meatballs. Make a hole in the meatball with your finger and place a cheese cube in the hole. Seal the meatball around the cheese and place on a nonstick baking sheet. Drizzle the olive oil over the meatballs.
    Mozzarella-Stuffed Pesto Turkey Meatballs Photo 3
  3. Bake in the preheated oven until the meatballs are no longer pink in the center, about 30 minutes. Heat the marinara sauce in a saucepan over low heat. Bring to a simmer, and place the baked meatballs in the marinara sauce for about 2 minutes. Allrecipes Magazine
    Mozzarella-Stuffed Pesto Turkey Meatballs Photo 4

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