Mozzarella-Stuffed Turkey Meatballs
Jump to recipeThese turkey meatballs are loaded with gooey mozzarella and come together super quickly.
Ingredients
- 20 oz.
ground turkey
- 1/3 cup
Italian seasoned bread crumbs
- 3 Tbsp.
milk
- 1
large egg
- 3
cloves garlic, finely chopped
- 1 Tbsp.
loosely packed fresh rosemary leaves, finely chopped
- 4 oz.
part-skim mozzarella, cut into 1/2" cubes
- 2 Tbsp.
olive oil
- 2 cups
marinara sauce
Parsley leaves, for garnish
Grated Parmesan, for garnish
Bread, for serving
Pasta, for serving
Directions
- Step 1In large bowl, combine turkey, bread crumbs, milk, egg, garlic, rosemary, 1/4 teaspoon salt and 1/2 teaspoon pepper. With 2-tablespoon scoop, scoop turkey mixture and press 1 cube mozzarella into center, sealing meat tightly around cheese. Repeat with remaining turkey mixture and cheese.
- Step 2In 12" skillet, heat oil on medium-high. Add turkey meatballs; cook 10 minutes or until browned on most sides. Add marinara sauce. Reduce heat to medium-low. Simmer 12 minutes or until meatballs are cooked through.
- Step 3Garnish with parsley and Parmesan. Serve with bread or over pasta.
About 345 cals, 27 g protein, 17 g carbs, 19 g fat (5 g sat), 2 g fiber, 960 mg sodium.
Make-ahead tip: Proceed with recipe through step 2. Transfer meatballs and sauce to container; refrigerate up to 2 days. Reheat gently in skillet on medium-low, about 30 minutes or until hot. Or transfer to glass or ceramic baking dish, cover with foil and reheat in 425 degrees F oven 40 minutes or until hot. Continue with step 3.
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