The past few weeks I have been rather lazy compared to what I normally do. My clarinet teacher told me about http://www.allrecipe.com and I checked it out. I found a recipe for Croissants and now understand why mine never come out like bakery’s. The only problem is that it takes eight hours and I needed to make something for dinner. My mother in law gave me the inspiration. She made blue cheese stuffed burgers that were heavenly. A light bulb went off in my head ….stuffed meatballs and that is how I found this recipe. I used beef instead of turkey though I hope to try turkey next time I make these. I did not have basil to make a pesto but I did have parsley. I put the chopped parsley in to the food processor with some extra virgin olive oil and made a parsley mixture. Earlier in the day I took a hard loaf of Italian bread and made as my husband says pulverized fine bread crumbs. I added pizza seasonings and some oregano to give the meatballs some flavor. I only had half the amount of meat and I forgot about that when I added the bread crumbs. In the end it was worth it. It made the meatballs better by having more than was needed. They had a semi crunch texture which complemented the hot melted mozzarella. These were amazing and filling. We put most of the meat in the freezer for another time. I hope that you enjoy this recipe whether you make it with my changes or if you make it with no changes. Changes I made: Halved the recipe Beef instead of Turkey Used 1 full cup of bread crumbs Added Pizza seasonings Added oregano Used a mixture of Parsley instead of basil Here is the original recipe
Mozzarella-Stuffed Pesto Turkey Meatballs
- 3 pounds ground turkey
- 1 cup finely chopped onion
- 4 garlic cloves, minced
- 1 egg
- 1 cup Italian-style bread crumbs
- 1/2 cup grated Parmigiano-Reggiano cheese
- 1/2 cup chopped fresh flat-leaf parsley
- 1/4 cup prepared pesto
- 1/4 cup milk
- 1 tablespoon salt
- 2 teaspoons fresh ground black pepper
- 1 pound fresh mozzarella, cut into small cubes
- 3 tablespoons extra-virgin olive oil
- 2 (24 ounce) jars marinara sauce
- Preheat an oven to 375 degrees F (190 degrees C).
- Place the ground turkey, onion, garlic, egg, bread crumbs, Parmigiano-Reggiano cheese, parsley, pesto, milk, salt, and black pepper in a bowl. Mix until evenly blended, then form into 1 3/4-inch meatballs. Make a hole in the meatball with your finger and place a cheese cube in the hole. Seal the meatball around the cheese and place on a nonstick baking sheet. Drizzle the olive oil over the meatballs.
- Bake in the preheated oven until the meatballs are no longer pink in the center, about 30 minutes. Heat the marinara sauce in a saucepan over low heat. Bring to a simmer, and place the baked meatballs in the marinara sauce for about 2 minutes.