Mozzarella-Stuffed Turkey Meatballs

Name: Mozzarella-Stuffed Turkey Meatballs
Prep time: 25 min
Total time: 45 min
Yield: 6
Ingredients: 20 oz. ground turkey; 1/3 c. Italian seasoned bread crumbs; 3 tbsp. milk; 1 large egg; 3 cloves garlic, finely chopped; 1 tbsp. loosely packed fresh rosemary leaves, finely chopped; 4 oz. part-skim mozzarella, cut into 1/2" cubes; 2 tbsp. olive oil; 2 c. marinara sauce; Parsley leaves, for garnish; Grated Parmesan, for garnish; Bread, for serving; Pasta, for serving

By The Good Housekeeping Test KitchenPublished: Feb 1, 2016

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Mike Garten

Yields:

Active Time:

25 mins

Total Time:

45 mins

These turkey meatballs are loaded with gooey mozzarella and come together super quickly.

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Ingredients

20 oz. ground turkey
1/3 cup Italian seasoned bread crumbs
3 Tbsp. milk
1 large egg
3 cloves garlic, finely chopped
1 Tbsp. loosely packed fresh rosemary leaves, finely chopped
4 oz. part-skim mozzarella, cut into 1/2" cubes
2 Tbsp. olive oil
2 cups marinara sauce
Parsley leaves, for garnish
Grated Parmesan, for garnish
Bread, for serving
Pasta, for serving

Directions

1. Step 1In large bowl, combine turkey, bread crumbs, milk, egg, garlic, rosemary, 1/4 teaspoon salt and 1/2 teaspoon pepper. With 2-tablespoon scoop, scoop turkey mixture and press 1 cube mozzarella into center, sealing meat tightly around cheese. Repeat with remaining turkey mixture and cheese.
2. Step 2In 12" skillet, heat oil on medium-high. Add turkey meatballs; cook 10 minutes or until browned on most sides. Add marinara sauce. Reduce heat to medium-low. Simmer 12 minutes or until meatballs are cooked through.
3. Step 3Garnish with parsley and Parmesan. Serve with bread or over pasta.

About 345 cals, 27 g protein, 17 g carbs, 19 g fat (5 g sat), 2 g fiber, 960 mg sodium.

Make-ahead tip: Proceed with recipe through step 2. Transfer meatballs and sauce to container; refrigerate up to 2 days. Reheat gently in skillet on medium-low, about 30 minutes or until hot. Or transfer to glass or ceramic baking dish, cover with foil and reheat in 425 degrees F oven 40 minutes or until hot. Continue with step 3.

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