Name: Mozzarella-Stuffed Turkey Pesto Meatballs Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: Italian-American
Ingredients: 1 pound ground turkey; 1 large egg; 1/2 cup basil pesto (store-bought or homemade); 1/2 cup Italian breadcrumbs; 1/4 cup grated parmesan cheese; 4-5 mozzarella string cheese sticks, each cut into 4 pieces; 14.5oz can diced tomatoes, undrained; 4oz shredded mozzarella cheese (about one cup)

Jump to Recipe

If you love a cozy, cheesy dinner that feels like a warm hug on a plate, you are going to fall head over heels for these Mozzarella-Stuffed Turkey Pesto Meatballs. Juicy ground turkey gets a vibrant boost from fresh basil pesto, then surprises you with a gooey mozzarella center that melts into every bite. Nestled atop a bed of rich diced tomatoes and crowned with a blanket of shredded mozzarella, these meatballs are an absolute showstopper. Whether you’re cooking for family, friends, or a special date night, this dish brings simple ingredients together in a way that’s comforting, delicious, and utterly irresistible.

Mozzarella-Stuffed Turkey Pesto Meatballs Recipe - Recipe Image

Ingredients You’ll Need

Don’t be fooled by the simplicity of this ingredient list; every element plays a starring role in creating those perfect Mozzarella-Stuffed Turkey Pesto Meatballs. From the savory seasoning in the turkey to the fresh brightness of pesto and the luscious, melty mozzarella, each component contributes to the incredible flavor and texture you’ll enjoy.

14.5oz can diced tomatoes, undrained: Creates a juicy, flavorful base that keeps the meatballs moist while baking.
1 pound ground turkey: A lean but tender protein that soaks up the pesto and holds the cheese filling beautifully.
1 large egg: Acts as the perfect binder, ensuring your meatballs hold together without falling apart.
1/2 cup basil pesto: Adds a fresh, herby punch that infuses the turkey with amazing Mediterranean flavors.
1/2 cup Italian breadcrumbs: Helps maintain the ideal texture—light and tender, never dense.
1/4 cup grated parmesan cheese: Boosts umami and adds subtle nuttiness that complements the mozzarella.
4-5 mozzarella string cheese sticks, cut into 4 pieces each: The secret to that ooey-gooey surprise inside every meatball!
4oz mozzarella cheese, shredded (about one cup): Sprinkled on top for a golden, melty finish.

How to Make Mozzarella-Stuffed Turkey Pesto Meatballs

Step 1: Prepare Your Oven and Tomato Base

Start by preheating your oven to 350°F to ensure it’s perfectly hot when your meatballs are ready to go in. Pour the canned diced tomatoes, undrained, into a 9×13-inch baking pan. This juicy, flavorful base will keep your meatballs tender and infuse them with a subtle sweetness as they bake.

Step 2: Combine the Meatball Mixture

In a large bowl, mix the ground turkey, egg, pesto, Italian breadcrumbs, and grated parmesan cheese. The pesto will beautifully marinate the turkey with aromatic basil flavors while the egg and breadcrumbs come together to create the perfect meatball texture. Be gentle when mixing—overworking the meat can make the meatballs tough, so just until everything is evenly combined.

Step 3: Form and Stuff the Meatballs

Divide the mixture into 18 equal portions. Flatten each portion slightly and press one piece of the mozzarella string cheese into the center. Then, carefully mold the meat around the cheese, sealing it inside. This step is crucial for achieving that melty mozzarella center everyone will rave about!

Step 4: Arrange and Top with Shredded Mozzarella

Place each stuffed meatball gently into the baking pan on top of the tomatoes. Once all are nestled in, sprinkle the shredded mozzarella cheese evenly over the entire dish. This layer creates a gorgeous, cheesy crust during baking that’s pure comfort food magic.

Step 5: Bake Until Perfect

Bake your Mozzarella-Stuffed Turkey Pesto Meatballs for about 30 minutes, or until they’re cooked through and the cheese is golden and bubbling. The tomatoes will simmer around the edges, turning luscious and slightly thickened, perfect for spooning onto a plate with your meatballs.

How to Serve Mozzarella-Stuffed Turkey Pesto Meatballs

Garnishes

Fresh basil leaves or a sprinkle of chopped parsley add a pop of green that enhances both flavor and presentation. For a little extra zing, a light drizzle of balsamic glaze or a grind of black pepper on top goes beautifully with the cheesy richness.

Side Dishes

These meatballs are incredibly versatile. Serve them alongside a bed of spaghetti tossed with olive oil and garlic for a classic combo, or pair them with a crisp mixed green salad to brighten the meal. Roasted vegetables like zucchini or bell peppers make for a colorful, healthy match.

Creative Ways to Present

For a fun twist, serve your Mozzarella-Stuffed Turkey Pesto Meatballs as sliders on mini buns with fresh arugula and a swipe of basil mayo. You could also skewer them with cherry tomatoes and basil leaves for a party appetizer that’s sure to impress. No matter how you present them, these meatballs steal the show.

Make Ahead and Storage

Storing Leftovers

If you have any leftovers (which is rare!), store them in an airtight container in the refrigerator for up to 3 days. The flavors actually deepen after sitting for a day, making for an even more satisfying meal the next time.

Freezing

You can absolutely make these meatballs ahead and freeze them. After forming and placing them in the baking pan with tomatoes and cheese, cover tightly with plastic wrap and foil. They’ll keep frozen for up to three months. When you’re ready, bake them straight from frozen at 350°F for about 90 minutes, or thaw overnight in the fridge for quicker cooking.

Reheating

To reheat, warm leftovers in the oven at 350°F for 15-20 minutes until heated through and deliciously melty again. You can also reheat individual portions in the microwave, but the oven helps keep the texture perfect.

FAQs

Can I use another type of cheese instead of mozzarella?

While mozzarella is ideal for its meltiness, you can experiment with provolone or fontina for a slightly different flavor profile. Just be sure the cheese melts well to keep that gooey surprise inside.

Is ground turkey the best meat for this recipe?

Ground turkey offers a lean, mild-flavored base that pairs beautifully with pesto and cheese, but ground chicken or even a mixture with pork can work if you prefer. The key is keeping the meat moist enough to create tender meatballs.

Can I make these meatballs dairy-free?

To adapt this recipe for a dairy-free diet, you’ll need to substitute the cheeses with dairy-free alternatives that melt well. Be prepared for a slightly different texture and note that the rich cheesiness won’t be quite the same.

Do I need to thaw frozen meatballs before baking?

Not necessarily! You can bake the meatballs from frozen, but it will take longer—about 90 minutes at 350°F. Thawing overnight will reduce cooking time and help everything heat more evenly.

What is the best way to keep meatballs from drying out?

Cooking them atop the diced tomatoes creates moisture and flavor infusion that prevents dryness. Also, mixing in pesto and parmesan helps add fat and flavor, keeping the turkey meat tender and juicy.

Final Thoughts

Making Mozzarella-Stuffed Turkey Pesto Meatballs is like inviting comfort and celebration to your dinner table all at once. These meatballs are simple to prepare but packed with layers of flavor and that incredible cheesy center that everyone will adore. You’ll find yourself reaching for seconds, and maybe even thirds. Give this recipe a whirl—you might just discover your new favorite weeknight dinner that feels both special and effortless.

Mozzarella-Stuffed Turkey Pesto Meatballs Recipe

★★★★★

4.9 from 28 reviews

Author: anna
Total Time: 45 minutes
Yield: 18 meatballs, serves 4-6 1x
Diet: Low Fat

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Description

These Mozzarella-Stuffed Turkey Pesto Meatballs are a flavorful and satisfying dish featuring tender ground turkey meatballs filled with gooey mozzarella, infused with fragrant basil pesto, and baked in a savory tomato sauce. Perfect as a hearty main course, they pair wonderfully with spaghetti and a fresh salad, making a family-friendly meal that’s both delicious and easy to prepare.

Ingredients

Scale

Meatballs

1 pound ground turkey
1 large egg
1/2 cup basil pesto (store-bought or homemade)
1/2 cup Italian breadcrumbs
1/4 cup grated parmesan cheese
4–5 mozzarella string cheese sticks, each cut into 4 pieces

Tomato Sauce and Toppings

14.5oz can diced tomatoes, undrained
4oz shredded mozzarella cheese (about one cup)

Instructions

Preheat Oven: Preheat your oven to 350°F (175°C) to ensure it’s at the right temperature once your meatballs are prepared.
Prepare Tomato Base: Pour the undrained can of diced tomatoes into a 9×13-inch baking pan. This will serve as the flavorful sauce base for your meatballs.
Mix Meatball Ingredients: In a large mixing bowl, combine the ground turkey, egg, basil pesto, Italian breadcrumbs, and grated parmesan cheese. Mix thoroughly until all ingredients are evenly incorporated.
Form Meatballs: Shape the mixture into 18 equal-sized meatballs. Take one piece of mozzarella string cheese and press it firmly into the center of each meatball, sealing it completely with the meat mixture around it.
Arrange Meatballs: Place each mozzarella-stuffed meatball into the baking pan on top of the diced tomatoes, spacing them evenly.
Add Shredded Cheese: Sprinkle the shredded mozzarella cheese evenly over the top of the meatballs to create a cheesy crust.
Bake: Place the baking pan in the preheated oven and bake for 30 minutes or until the meatballs are cooked through and the cheese is melted and bubbly.
Serve: Remove from the oven and serve hot with spaghetti and a fresh salad for a complete meal.
Freezing Instructions: To freeze for later, prepare meatballs and arrange in an aluminum or disposable 9×13-inch pan with diced tomatoes and shredded cheese on top. Cover tightly with plastic wrap and foil, and freeze for up to three months. When ready, bake uncovered at 350°F for 90 minutes, or thaw overnight in the refrigerator to reduce cooking time.

Notes

You can use store-bought basil pesto or make your own for a fresher flavor.
For a gluten-free version, substitute Italian breadcrumbs with gluten-free breadcrumbs.
Ensure mozzarella is fully enclosed inside each meatball to prevent it from leaking during baking.
Leftover meatballs can be stored in an airtight container in the refrigerator for up to 3 days.
Serves well with pasta, polenta, or a simple green salad.

Prep Time: 15 minutes
Cook Time: 30 minutes
Category: Main Course
Method: Baking
Cuisine: Italian-American