Mozzarella Stuffed Pesto Turkey Meatballs Recipes

Steps:

• Preheat the oven to 375 degrees F (190 degrees C). Lightly grease a sheet pan.
• Combine turkey, bread crumbs, pesto, Pecorino Romano cheese, egg, salt, and pepper in a mixing bowl and mix with your hands until well combined.
• Roll mixture into small, walnut-sized meatballs. Place onto the prepared pan.
• Bake in the preheated oven until no longer pink in the centers, 20 to 25 minutes.

Steps:

• Preheat oven to 375 degrees.
• In a bowl, place ground turkey, chopped onion, minced garlic, egg, bread crumbs, cheese, pesto, chopped parsley, milk, salt and pepper.
• Mix until combined.
• Form turkey mixture into meatballs, approximately 1 3/4 inch in diameter.
• Stuff a mozzarella cheese cube into each meatball and seal the meat around the cheese so it can't leak out.
• Arrange on a nonstick baking sheet and drizzle with the olive oil. Bake for approximately 30 minutes.
• Serve with marinara sauce if desired.

Steps:

• Grate the bread into coarse crumbs on the large holes of a box grater; put in a large bowl. Add the milk and set aside for 5 minutes to allow the bread to soak up the milk. Add the beef, Parmesan, parsley, onion, garlic, egg, 1 teaspoon salt and a few grinds of pepper; mix until just combined. Shape the meat mixture into 18 meatballs, working a piece of mozzarella into the center of each and making sure it?s completely covered. Refrigerate for at least 2 hours or up to overnight.
• Bring the marinara sauce to a very light simmer in a large Dutch oven or large wide pot. Heat half of the oil in a large nonstick skillet over medium-high heat. Working in batches, add the meatballs and cook, turning occasionally and adding the remaining oil as needed, until browned on all sides, about 6 minutes. Transfer the meatballs to the marinara sauce as they are browned.
• Bring the sauce to a boil, lower the heat, and simmer, covered, gently stirring occasionally, until the meatballs are cooked through, about 15 minutes. Remove from the heat and stir in the basil. Adjust the seasoning with additional salt and pepper. Serve over hot pasta.

Steps:

• pre-heat over to 400F degrees.
• cut mozzarella cheese into very small cubes.
• mix breadcrumbs (I use pepperage farms herb crusted stuffing mix) and cayenne pepper in large bowl.
• add 1 egg and minced garlic to breadcrumbs.
• fold in ground turkey.
• may need to add more breadcrumbs to desired texture.
• roll meatballs to about 1 inch size.
• make hole in each meatball and add small cube of mozzarella cheese to middle, then pinch meat around and roll to fully cover cheese.
• Place on lighty greased baking pan.
• bake at 400F degrees for 15-20 minutes, or until meatballs fully cooked.

Steps:

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