Mozzarella and pesto turkey meatballs

    (303)
    1 hour 10 min

    Cubes of mozzarella are tucked inside turkey meatballs seasoned with onion, garlic and pesto. The stuffed meatballs are baked in the oven, then finished in a pan with tomato pasta sauce. I came up with this recipe for a recipe competition and it's been a family favourite ever since. Serve with your choice of pasta.


    1 person made this

    Ingredients
    Serves: 12 

    • 1.4kg turkey mince
    • 150g finely chopped onion
    • 4 garlic cloves, minced
    • 1 egg
    • 120g seasoned brumbcrumbs
    • 40g grated Parmesan cheese
    • 2 tablespoons chopped fresh flat-leaf parsley
    • 4 tablespoons prepared pesto
    • 4 tablespoons milk
    • 1 tablespoon salt
    • 2 teaspoons fresh ground black pepper
    • 450g fresh mozzarella, cut into small cubes
    • 3 tablespoons extra-virgin olive oil
    • 2 large jars tomato pasta sauce

    Method
    Prep:35min  ›  Cook:35min  ›  Ready in:1hr10min 

    1. Preheat an oven to 190 C / Gas 5.
    2. Place the turkey mince, onion, garlic, egg, breadcrumbs, Parmesan cheese, parsley, pesto, milk, salt and black pepper in a bowl. Mix until evenly blended, then form into meatballs. Make a hole in each meatball with your finger and place a cube of mozzarella cheese in the hole. Seal the meatball around the cheese and place on a nonstick baking tray. Drizzle the olive oil over the meatballs.
    3. Bake in the preheated oven until the meatballs are cooked through, about 30 minutes. Heat the pasta sauce in a saucepan over low heat. Bring up to a simmer and place the baked meatballs in the pasta sauce for about 2 minutes.

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    Reviews & ratings
    Average global rating:
    (303)

    Reviews in English (225)

    by
    137

    Awesome recipe! My entire family begs me to make this! I have found that wrapping the meat around the mozzarella ball is easier than stuffing it in though. Definitely a fantastic family favorite  -  24 Jun 2011  (Review from Allrecipes US | Canada)

    by
    80

    These are really great, and they're even better the next day in a meatball sandwich! I axed the mozzarella in the middle (watching calories), and I don't keep pesto around, so I used olive oil and a bit more garlic. Next time I'll omit the salt; with the sodium in the marinara, I think that the addition of the salt in the recipe is unnecessary.  -  24 Jul 2011  (Review from Allrecipes US | Canada)

    by
    67

    To cut back on calories, I used fresh basil from my garden, eggbeaters, and no olive oil. I cubed low fat string cheese instead of fresh mozz.  -  24 Jul 2011  (Review from Allrecipes US | Canada)

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