Moz­zarella-Stuffed Pesto Turkey Meat­balls

Allrecipes - - From The Editor -

3 pounds ground turkey

1 cup Ital­ian-sea­soned dried

bread crumbs

1 cup finely chopped onion

1 egg, lightly beaten

4 cloves gar­lic, minced

½ cup chopped fresh flat-leaf

pars­ley

½ cup grated Parmi­giano Reg­giano cheese

¼ cup basil pesto

¼ cup milk

1 tea­spoon salt

2 tea­spoons black pep­per

1 pound fresh moz­zarella cheese,

cut into small cubes 3 ta­ble­spoons olive oil 2 (24-ounce) jars mari­nara sauce

Hot cooked spaghetti (op­tional)

1. Pre­heat oven to 375°F.

2. Line a 10x15-inch bak­ing sheet with parch­ment pa­per or foil. Mix to­gether turkey, bread crumbs, onion, egg, gar­lic, pars­ley, Parmi­giano Reg­giano, pesto, milk, salt, and pep­per in a bowl un­til evenly blended. Form into 1¾-inch meat­balls. Using your fin­ger, make a hole in each meat­ball and insert 1 moz­zarella cube. Seal meat­ball around moz­zarella and ar­range on pre­pared bak­ing sheet. Re­peat with re­main­ing meat­balls. Driz­zle with oil.

3. Bake un­til no longer pink and an in­stant-read ther­mome­ter in­serted into thick­est parts of meat­balls reg­is­ters at least 165°F, about 30 min­utes. Pour mari­nara sauce into a 4- to 6-quart pot and bring to a sim­mer over low heat, about 3 min­utes. Stir in meat­balls. Serve over hot spaghetti (if using).

ar­magazine.com/moz­zarel­lapesto-turkey-meat­balls PER 3-MEAT­BALL SERV­ING: 452 CAL; 26.5g FAT (9.6g SAT); 33g PRO; 18.3g CARB; 3g FIBER; 1,135mg SODIUM; 7g SUG­ARS

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