Easy Mozzarella Stuffed Turkey Meatballs
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
Servings: 24 meatballs
Ingredients
- 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
Instructions
- 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.
- Enjoy!
Notes
The meatballs can be cooked almost entirely through, 5-6 minutes, cooled completely and frozen on a baking sheet. Place the frozen meatballs in a ziploc bag for easy dinners all winter long. Just cook the meatballs in a 350 degree oven for 20-25 minutes or in a skillet for 8-12 minutes.
Nutrition
Serving: 1g | Calories: 53kcal | Carbohydrates: 1g | Protein: 6g | Fat: 3g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 28mg | Sodium: 84mg | Potassium: 71mg | Fiber: 1g | Sugar: 1g | Vitamin A: 36IU | Vitamin C: 1mg | Calcium: 14mg | Iron: 1mg