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    You are in: Home / Recipes / Mozzarella-Stuffed Pesto Turkey Meatballs Recipe
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    Mozzarella-Stuffed Pesto Turkey Meatballs

    Mozzarella-Stuffed Pesto Turkey Meatballs. Photo by Katanashrp

    1/1 Photo of Mozzarella-Stuffed Pesto Turkey Meatballs

    Total Time:

    Prep Time:

    Cook Time:

    40 mins

    10 mins

    30 mins

    Brenda.'s Note:

    Mini Meatballs made with turkey and baked. From Better Homes & Gardens.

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    Ingredients:

    Yield:

    Meatballs

    Units: US | Metric

    Directions:

    1. 1
      Preheat oven to 375 degrees.
    2. 2
      In a bowl, place ground turkey, chopped onion, minced garlic, egg, bread crumbs, cheese, pesto, chopped parsley, milk, salt and pepper.
    3. 3
      Mix until combined.
    4. 4
      Form turkey mixture into meatballs, approximately 1 3/4 inch in diameter.
    5. 5
      Stuff a mozzarella cheese cube into each meatball and seal the meat around the cheese so it can't leak out.
    6. 6
      Arrange on a nonstick baking sheet and drizzle with the olive oil. Bake for approximately 30 minutes.
    7. 7
      Serve with marinara sauce if desired.

    Ratings & Reviews:

    • on February 04, 2010

      55

      Hands down the best meatballs I've ever had in my life. No kidding! I can't believe how good it tastes. I served it for some coworkers last night and they told it was the first thing they thought about when they woke up this morning. Lol. I used Zesto Pesto for this recipe. I made extra and just put it on the pasta. So simple and so great tasting. Thank you very much for sharing this one of a kind mouthful of deliciousness.

      person found this review Helpful. Was this review helpful to you? Yes | No
    • on September 12, 2007

      45

      Great taste and a breeze to throw together in a hurry. I halved the recipe and got 24 healthy-sized meatballs. They held together well during the rolling and stuffing. Mine were dead ready after 15 minutes of convection baking time. Even though I liberally sprayed my baking pan, sticking was a real issue. I was surprised considering the oil in the pesto and my generous EVOO drizzle but so is the nature of cooking ground turkey. We ate a some for dinner alongside Simple Penne Alla Vodka and I froze the rest as part of my planned leftovers campaign. (Cooking for 2 is a PITA!) These meatballs will be a welcome addition to future meals. Thanks for sharing your recipe!

      person found this review Helpful. Was this review helpful to you? Yes | No
    • on December 13, 2006

      55

      I actually made this using ground chicken, this mixture needed more than 1 cup to hold together, I did increase the garlic and used seasoned salt and added in black pepper, with change from turkey to chicken this recipe it turned out great, I am going to try it with turkey next time, thanks for sharing!...Kitten :)

      person found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (5)

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    Nutritional Facts for Mozzarella-Stuffed Pesto Turkey Meatballs

    Serving Size: 1 (2300 g)

    Servings Per Recipe: 1

    Amount Per Serving
    % Daily Value
    Calories 116.7
     
    Calories from Fat 59
    51%
    Total Fat 6.6 g
    10%
    Saturated Fat 2.8 g
    14%
    Cholesterol 46.7 mg
    15%
    Sodium 352.6 mg
    14%
    Total Carbohydrate 3.2 g
    1%
    Dietary Fiber 0.2 g
    1%
    Sugars 0.5 g
    2%
    Protein 10.5 g
    21%

    The following items or measurements are not included:

    pesto sauce

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