I’ve talked before about how we had a margarita pizza years and years ago which inspired us to start playing around with fresh ingredients, and honestly basil is still one of my all time favorite herbs. Is the blog’s name totally making even more sense? Anyway, Calphalon approached me about trying out their new pan that is making it’s way to Williams and Sonoma and I immediately knew what I would make, mozzarella stuffed meatballs that are easy to make especially in a nonstick pan with the flavors of our favorite Margarita pizza. These are probably our new favorite meatball, but don’t worry, our Waikiki meatballs still rock our world, hoisin glazed meatballs are still saucy and delicious, and please never forget the amazing meatball sub.
First things first. I like free stuff. I love these pans. And I love my readers. I want you all to have something for free so Calphalon is giving away a 10″ Fry pan worth $150. They rock.
Second, because the older I get the more I want quality products in our home that are actually going to last and be worth it I want to tell you why I was willing to write about this product. And no, I did not get paid to say this, although as a review goes I did get to test the pans out. So, here’s my conclusion…
Calphalon Williams-Sonoma Elite Nonstick is a beautifully designed product that is made to withstand the rigors of metal whisk and spatula use. Hallelujah! Heaven knows I hate having to think about what utensil I grab when I cook and I despise having my pans break down on me.
“The cookware line also comes with a textured Sear nonstick surface, which seals in flavor when browning or searing (typical to what you would find in a stainless steel pan, with the convenience of a nonstick surface). It also features ergonomic handles for a secure grip to make lifting easier and more comfortable, and is dishwasher safe for convenient clean-up.” So, pretty much the pan rocks. You can sear in delicious flavors like a stainless steel pan with the ease and easily cleanable nonstick pan.
I love the pan. Like, for real. You should just see how easily these meatballs cook up without any additional oil, AND crepes. Oh my goodness, crepes are so easy!!! But let’s not forget what’s important here. You can make healthier meatballs by using ground turkey and skipping on the noodles completely. The meatballs are tender and juicy, but hold together perfectly. They have a lightness about them that is so refreshing in a purely meat dish, and the surprise of mozzarella in the middle is perfection. Just throw on a little homemade or store bought marinara (not spaghetti sauce) and you’re all set. Serve with fresh veggies or salad!
Are Turkey Meatballs Healthier Than Ground Beef Meatballs?
Turkey meatballs are leaner than beef meatballs.
Typically, light meat turkey will always be leaner than dark meat turkey and beef.
Can Meatballs Be Made Ahead?
Meatballs can be shaped and kept refrigerated up to a day ahead.
Remove from the refrigerator and bake or fry as usual when ready to serve.
How Long Will Meatballs Keep in the Freezer?
Properly stored, meatballs will keep 3-4 months in the freezer.
They should be kept in heavy duty freezer bags or wrapped in plastic and foil.
Easy Mozzarella Stuffed Turkey Meatballs
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Easy Mozzarella Stuffed Turkey Meatballs
- 1 1/2 Lbs Ground Turkey
- 2/3 Cup Panko Bread Crumbs
- 1 Clove Garlic minced
- 1 Egg
- 1/4 Cup Skim Milk
- 1 1/2 Teaspoons Dry Basil chopped basil, or 3 teaspoons fresh
- 1/2 Teaspoons Salt
- Pinch of Pepper
- Mozzarella cut in small cubes
- Marinara for serving
- Place the meat in a large bowl and sprinkle the garlic, basil, salt, and pepper on top.
- Next, add the panko bread crumbs and then the milk.
- Allow the mixture to sit for 5 minutes.
- Add the egg and lightly mix until everything is just combined.
- Refrigerate for 20 to 30 minutes.
- Remove the meat from the fridge and roll into golf ball sized meatballs, being careful to not overwork the meat, press down to create a crater with your thumb, place a small chunk of mozzarella and seal the meatball again.
- Heat a nonstick skillet over medium high heat, add the meatballs and turn down to medium.
- Cook the meatballs for about 8 minutes, turning occasionally to brown all sides.
- Remove to a dish and top with warmed marinara sauce.