Description
Baked Turkey Pesto Meatballs stuffed with mozzarella cheese! These meatballs are amazing and loaded with tons of flavor!
Ingredients
- FOR THE MEATBALLS:
- 4 whole Mozzarella Sticks, Cubed
- 2 pounds Ground Turkey
- 1 whole Egg
- 1 cup Panko Breadcrumbs
- 4 Tablespoons Basil Pesto
- 3 Tablespoons Tomato Paste
- 3 Tablespoons Fresh Parsley, Chopped
- Salt And Pepper
- FOR THE TOMATO SAUCE:
- 1 Tablespoon Extra Virgin Olive Oil
- ¼ cups Onion, Diced
- 3 cloves Garlic, Minced
- 1 can (28 Oz. Size) Diced Tomatoes, With Juices
- 2 Tablespoons Tomato Paste
- ¼ teaspoons Italian Seasoning
- ¼ teaspoons Sugar
- ⅛ teaspoons Crushed Red Pepper Flakes
Preparation
For the meatballs:
Cut mozzarella into small cubes, about 1/2 inch, or 6 pieces per stick. Place mozzarella cubes in the freezer for at least 1 hour to set. Preheat oven to 375ºF.
Add turkey, egg, breadcrumbs, pesto, tomato paste, parsley and a pinch of salt and pepper. Mix until combined and form into 16-18 meatballs.
Gently push a piece of chilled mozzarella into the center of the meatball and roll again to make sure the cheese is completely covered. Place on a lightly oiled baking sheet. Cook for 25–30 minutes or until fully cooked.
Serve the meatballs immediately with your favorite tomato sauce and pasta.
For the tomato sauce:
Heat oil in a large saucepan over medium heat. Add onion and cook for 4–5 minutes until tender. Add garlic and cook for 1 additional minute. Pour in tomatoes, tomato paste, Italian seasoning, sugar and crushed red pepper flakes. Cook, stirring occasionally until sauce is thickened, about 20 minutes.
