Mozzarella-Stuffed Pesto Turkey Meatballs
3 pounds ground turkey
1 cup Italian-seasoned dried
1 cup finely chopped onion
1 egg, lightly beaten
4 cloves garlic, minced
½ cup chopped fresh flat-leaf
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