Mozzarella-Stuffed Pesto Turkey Meatballs

Mozzarella-Stuffed Pesto Turkey Meatballs

119
foodie77 1

"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

1 h 10 m {{adjustedServings}} servings 486 cals
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Original recipe yields 12 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 486 kcal
  • 24%
  • Fat:
  • 25.3 g
  • 39%
  • Carbs:
  • 26g
  • 8%
  • Protein:
  • 38.3 g
  • 77%
  • Cholesterol:
  • 130 mg
  • 43%
  • Sodium:
  • 1621 mg
  • 65%

Based on a 2,000 calorie diet

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Directions

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  1. Preheat an oven to 375 degrees F (190 degrees C).
  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.
  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.
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Reviews

119
  1. 172 Ratings

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Awesome recipe! My entire family begs me to make this! I have found that wrapping the meat around the mozzarella ball is easier than stuffing it in though. Definitely a fantastic family favorite

These are really great, and they're even better the next day in a meatball sandwich! I axed the mozzarella in the middle (watching calories), and I don't keep pesto around, so I used olive oil ...

To cut back on calories, I used fresh basil from my garden, eggbeaters, and no olive oil. I cubed low fat string cheese instead of fresh mozz.