Mozzarella-Stuffed Pesto Turkey Meatballs

These Mozzarella-Stuffed Pesto Turkey Meatballs are a delicious twist on a classic dish, combining the creamy richness of melted mozzarella with the aromatic herbaceousness of basil pesto. Perfectly tender and bursting with flavor, these meatballs are a versatile addition to your meal repertoire. Serve them over pasta, zoodles, or as an appetizer with a side of marinara for dipping. Their golden-brown crust and gooey cheesy centers make them a guaranteed crowd-pleaser, whether you’re preparing a family dinner or entertaining guests.

Ingredients

• For the Meatballs:
  • 1 lb ground turkey
  • 1/4 cup basil pesto
  • 1/3 cup breadcrumbs (or panko)
  • 1/4 cup grated Parmesan cheese
  • 1 egg
  • 2 garlic cloves, minced
  • 1 tsp Italian seasoning
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 4 oz fresh mozzarella, cut into 1/2-inch cubes
• For Cooking:
  • 2 tbsp olive oil
  • Optional: marinara sauce for serving

Instructions

1. Preheat and Prep: Preheat the oven to 375°F (190°C). Line a baking sheet with parchment paper or lightly grease it.
2. Make the Meatball Mixture: In a large mixing bowl, combine ground turkey, pesto, breadcrumbs, Parmesan cheese, egg, minced garlic, Italian seasoning, salt, and black pepper. Mix gently until all ingredients are evenly incorporated, being careful not to overwork the mixture.
3. Form the Meatballs: Scoop a tablespoon of the meat mixture and flatten it slightly in your hand. Place a mozzarella cube in the center, then wrap the meat mixture around the cheese, rolling it into a ball. Ensure the cheese is completely sealed inside to prevent leakage while cooking. Repeat with the remaining mixture and cheese.
4. Cook the Meatballs: Heat olive oil in a large oven-safe skillet over medium heat. Add the meatballs in a single layer and cook for 2-3 minutes on each side, until browned. Transfer the skillet to the preheated oven (or move the meatballs to the prepared baking sheet if not using an oven-safe skillet) and bake for 10-12 minutes, until the meatballs are cooked through (internal temperature of 165°F/74°C).
5. Serve: Remove the meatballs from the oven and let them cool for a minute or two. Serve warm over pasta, zoodles, or as a standalone dish with marinara sauce for dipping.

Tips:

• For a low-carb option, replace the breadcrumbs with almond flour.
• Swap turkey with ground chicken or beef if preferred.
• Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently in the oven or microwave.