Mozzarella-Stuffed Pesto Turkey Meatballs
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Recipe Summary Mozzarella-Stuffed Pesto Turkey Meatballs
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 | Pesto Pasta Recipes With Vegetables3 pounds ground turkey1 cup finely chopped onion4 garlic cloves, minced1 egg1 cup Italian-style bread crumbs½ cup grated Parmigiano-Reggiano cheese½ cup chopped fresh flat-leaf parsley¼ cup prepared pesto¼ cup milk1 tablespoon salt2 teaspoons fresh ground black pepper1 pound fresh mozzarella, cut into small cubes3 tablespoons extra-virgin olive oil2 (24 ounce) jars marinara sauceDirectionsPreheat 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.Info | Pesto Pasta Recipes With Vegetablesprep:
35 mins
cook:
35 mins
total:
1 hr 10 mins
Servings:
12
Yield:
36 meatballs
TAG : Mozzarella-Stuffed Pesto Turkey MeatballsWorld Cuisine Recipes, European, Italian,
