Mozzarella-stuffed Pesto Turkey Meatballs

By jkenb

Ingredients

• 3 pounds ground turkey
• 1 cup Italian seasoned dried bread crumbs
• 1 cup finely chopped onion
• 1 egg slightly beaten
• 4 gloves garlic, minced
• 1/2 cup chopped fresh parsley
• 1/2 cup grated Parmigiana-Reggiano cheese
• 1/4 cup basil pesto
• 1/4 cup milk
• 1 teaspoon slat
• 2 teaspoons pepper
• 1 pound fresh mozzarella cheese, cut into small cubes
• 3 tablespoons olive oil

Preparation

Step 1

Preheat oven to 375 degrees
Line a 10 x 15 inch baking sheet with parchment paper or foil. Mix together turkey, bread crumbs, onion, egg, garlic, parsley, Parmigiano-Reggiano, pesto, milk, salt, and pepper into a bowl until evenly blended. Form into 1 ¼ 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. Drizzle with oil.
Bake until no longer pink and an instant-read thermometer inserted into thickest parts of meatballs registers at least 165 degrees. About 30 minutes.