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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 Meatballs 63g Recipe makes 36 Meatballs) The following items or measurements are not included below: 1/4 cup pesto sauce 2 teaspoons fresh ground pepper |
||
| Calories 116 | ||
| Calories from Fat 59 | (51%) | |
| Amount Per Serving | %DV | |
| Total Fat 6.6g | 10% | |
| Saturated Fat 2.8g | 14% | |
| Monounsaturated Fat 2.2g | ||
| Polyunsaturated Fat 0.9g | ||
| Trans Fat 0.1g | ||
| Cholesterol 46mg | 15% | |
| Sodium 352mg | 14% | |
| Potassium 122mg | 3% | |
| Total Carbohydrate 3.3g | 1% | |
| Dietary Fiber 0.3g | 1% | |
| Sugars 0.5g | ||
| Protein 10.6g | 21% | |
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Mozzarella-Stuffed Pesto Turkey Meatballs
By: Brenda.
Nov 20, 2006
Mini Meatballs made with turkey and baked. From Better Homes & Gardens.
36 Meatballs
Ingredients
- 3 lbs ground turkey
- 1 cup onion, finely chopped
- 4 garlic cloves, minced
- 1 egg
- 1 cup Italian style breadcrumbs (add a little more if needed to hold mixture together)
- 1/2 cup parmigiano-reggiano cheese, grated
- 1/4 cup pesto sauce
- 1/2 cup flat leaf parsley, chopped
- 1/4 cup milk
- 1 tablespoon salt
- 2 teaspoons fresh ground pepper
- 1 lb fresh mozzarella cheese, cut into 36 cubes
- extra virgin olive oil (to drizzle over meatballs)
Directions
1
Preheat oven to 375 degrees.2
In a bowl, place ground turkey, chopped onion, minced garlic, egg, bread crumbs, cheese, pesto, chopped parsley, milk, salt and pepper.3
Mix until combined.4
Form turkey mixture into meatballs, approximately 1 3/4 inch in diameter.5
Stuff a mozzarella cheese cube into each meatball and seal the meat around the cheese so it can't leak out.6
Arrange on a nonstick baking sheet and drizzle with the olive oil. Bake for approximately 30 minutes.7
Serve with marinara sauce if desired.
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- Course > Appetizers
- Main Ingredient > Meat > Poultry > Turkey
- Cuisine > European > Southern (Mediterranean) > Italian
- Preparation > Time to Make > < 60 mins
- Preparation > Equipment > Oven
- Preparation > Number of Servings > OAMC/Freezer/Make Ahead
- Preparation > Presentation > Served Hot
- Occasion > Dinner Party
Featured Reviews for This Recipe
From: SusieQusie
On Sep 12, 2007
Great taste and a breeze to throw together in a hurry. I halved the recipe and got 24 healthy-sized meatballs. They held together well during the rolling and stuffing. Mine were dead ready after 15 minutes of convection baking time. Even though I liberally sprayed my baking pan, sticking was a real issue. I was surprised considering the oil in the pesto and my generous EVOO drizzle but so is the nature of cooking ground turkey. We ate a some for dinner alongside Simple Penne Alla Vodka and I froze the rest as part of my planned leftovers campaign. (Cooking for 2 is a PITA!) These meatballs will be a welcome addition to future meals. Thanks for sharing your recipe!
From: KITTENCAL
On Dec 13, 2006
I actually made this using ground chicken, this mixture needed more than 1 cup to hold together, I did increase the garlic and used seasoned salt and added in black pepper, with change from turkey to chicken this recipe it turned out great, I am going to try it with turkey next time, thanks for sharing!...Kitten 
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