CAPRESE MEATBALLS
Tomato, basil and cheese can transform ho-hum meatballs into an Italian classic. This easy recipe requires only 15 minutes of prep time.
Provided by Sarah Caron
Categories Side Dish
Time 45m
Yield 4
Number Of Ingredients 9
Steps:
- Heat oven to 375°F. Line 15x10x1-inch pan with nonstick foil.
- In large bowl, mix all ingredients just until combined. Shape mixture into 12 (2-inch) balls. Place in pan.
- Bake 25 to 30 minutes or until no longer pink in center and meat thermometer inserted in center of meatball reads 160°F.
Nutrition Facts : ServingSize 1 Serving
CAPRESE MEATBALLS
Sure to be a hit at your next party, these meatballs have a surprise hidden inside. Melted mozzarella cheese oozing from each meatball makes them impossible to decline. Pesto added to the meatballs really drives home great basil flavor, and the marinara sauce completes the trio of flavors .
Provided by Kelsey Nixon
Categories main-dish
Time 6h45m
Yield 12 servings
Number Of Ingredients 16
Steps:
- Preheat the oven to 400 degrees F. Line a baking sheet with parchment paper.
- Combine the turkey, breadcrumbs, Parmesan, pesto, salt, pepper and egg in a large mixing bowl with your hands, taking care to not overwork the meat. Form golf ball-size meatballs (about 24) and stuff each with 1 mozzarella cube. Evenly space the meatballs on the baking sheet. Bake until just starting to brown, 15 minutes.
- Add the Classic Tomato Basil Sauce and chicken broth to the slow cooker. Transfer the meatballs to slow cooker, cover and cook on low 4 to 6 hours.
- Allow the meatballs to cool slightly before serving, and adjust with salt and pepper, if necessary.
- Cut an "X" in the bottom of each tomato and blanch in a large pot of boiling water 10 seconds. Immediately transfer the tomatoes with a slotted spoon to an ice bath to cool, then peel, seed and chop.
- Cook the garlic in the oil in a small, heavy pot over medium heat, stirring occasionally until golden, 3 to 5 minutes. Add the tomatoes and red pepper flakes, season with salt and pepper, and add the fresh basil. Cover and simmer 1 hour, stirring occasionally.
SHEET PAN TURKEY CAPRESE MEATBALLS WITH ROSEMARY SMASHED POTATOE
Description: Try these turkey caprese meatballs and rosemary smashed potatoes the next time you're in need of a quick and super delicious weeknight meal!
Provided by Jonathan Melendez
Categories Potato
Time 50m
Yield 4 serving(s)
Number Of Ingredients 15
Steps:
- Preheat oven to 400 degrees F. Line a baking sheet with parchment paper, grease with cooking spray, and set aside.
- In a large bowl, combine the turkey, egg, Italian seasoning, 1/2 teaspoon salt, 1/2 teaspoon black pepper, pepper flakes, bread crumbs, parmesan and parsley until evenly incorporated. Form into balls about the size of a golf ball and place on one side of the baking sheet.
- Scatter the tomatoes around the meatballs.
- Place the potatoes, in a single layer, on the other side of the baking sheet. Drizzle everything with olive oil and season the potatoes with the remaining salt and pepper.
- Roast in the oven for about 20 minutes, or until the potatoes are soft enough to smash. Give them a gently push down with a potato masher. Then drizzle with a bit more olive oil and sprinkle with chopped rosemary. Return to oven for another 10 minutes.
- Remove once more and top the meatballs and tomatoes with the cheese. Place under the broiler until melted through, about a minute. Top with basil and serve.
Nutrition Facts : Calories 541.6, Fat 29.1, SaturatedFat 9.1, Cholesterol 152.8, Sodium 1048.6, Carbohydrate 33.4, Fiber 4.1, Sugar 3.6, Protein 37.4
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