Mozzarella Stuffed Pesto Turkey Meatballs
Juicy, flavorful, and irresistibly cheesy, these Mozzarella Stuffed Pesto Turkey Meatballs are the ultimate comfort food with a gourmet twist! Made with tender ground turkey, a vibrant hint of basil-infused pesto, and stuffed with gooey mozzarella centers, these baked meatballs are as satisfying as they are versatile. A quick sear provides a golden, crispy exterior, while a gentle oven bake ensures perfectly cooked meatballs every time. Whether served over pasta, paired with a tangy marinara sauce, or atop a fresh salad, these turkey meatballs are sure to impress. Plus, with just 35 minutes from start to finish, they’re perfect for weeknight dinners or entertaining guests. If you're seeking a protein-packed dish that combines bold flavors and melty goodness, this easy recipe is a must-try!
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Recipe Information
Ingredients
- 1 lb Ground turkey
- 0.5 cup Panko breadcrumbs
- 2 tbsp Milk
- 1 large Egg
- 0.25 cup Pesto
- 1 tsp Garlic powder
- 1 tsp Italian seasoning
- 0.5 tsp Salt
- 0.25 tsp Black pepper
- 4 oz Mozzarella cheese (cut into small cubes, about 1/2 inch)
- 2 tbsp Olive oil
Instructions
Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper or lightly grease it with nonstick spray.
In a small bowl, combine the panko breadcrumbs and milk. Let them sit for 2-3 minutes to allow the breadcrumbs to absorb the milk.
In a large mixing bowl, combine the ground turkey, soaked breadcrumbs, egg, pesto, garlic powder, Italian seasoning, salt, and black pepper. Mix until all ingredients are evenly incorporated, but avoid overmixing to keep the meatballs tender.
Take a small amount of the turkey mixture (about 2 tablespoons) and flatten it into a disc in your hand. Place a cube of mozzarella in the center and fold the meat mixture around it, rolling it gently into a ball. Repeat this process until all the turkey mixture is used, making about 16 meatballs.
Heat the olive oil in a large, oven-safe skillet over medium heat. Once hot, add the meatballs in batches, searing them on all sides until golden brown (about 2-3 minutes per side). Be gentle when turning them to avoid breaking the meatballs.
Transfer the seared meatballs to the prepared baking sheet or leave them in the skillet if it's oven-safe. Bake in the preheated oven for 12-15 minutes, or until the internal temperature reaches 165°F (74°C).
Remove the meatballs from the oven and let them rest for 5 minutes before serving. The mozzarella inside will be gooey and delicious!
Serve the meatballs on their own, with marinara sauce, over pasta, or alongside a crisp salad for a complete meal.
Nutrition Facts
Calories |
1794 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 125.9 g | 161% | |
| Saturated Fat | 36.9 g | 184% | |
| Polyunsaturated Fat | 4.6 g | ||
| Cholesterol | 640 mg | 213% | |
| Sodium | 2921 mg | 127% | |
| Total Carbohydrate | 33.4 g | 12% | |
| Dietary Fiber | 2.3 g | 8% | |
| Total Sugars | 5.9 g | ||
| Protein | 128.5 g | 257% | |
| Vitamin D | 2.3 mcg | 11% | |
| Calcium | 1074 mg | 83% | |
| Iron | 9.5 mg | 53% | |
| Potassium | 364 mg | 8% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
