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
Nutrition
- Serving Size: 3 meatballs with sauce
- Calories: 280 kcal
- Sugar: 3 g
- Sodium: 480 mg
- Fat: 12 g
- Saturated Fat: 5 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 10 g
- Fiber: 1 g
- Protein: 28 g
- Cholesterol: 90 mg
Keywords: turkey meatballs, mozzarella stuffed, pesto meatballs, baked meatballs, Italian meatballs, healthy meatballs, dinner recipes
