Turkey Meatballs
Stuffed with fresh mozzarella and seasoned with parsley, garlic, and pesto, these Baked Turkey Meatballs are juicy, tender, cheesy, and so flavorful. They're the perfect addition to spaghetti, sliders, soups, and more.
Servings: 27 meatballs
Ingredients
- 1 pound lean ground turkey
- 1/3 cup Italian-seasoned dried bread crumbs
- 1/3 cup finely diced onion
- 1 clove garlic , minced
- 1 large egg , beaten
- 2 tablespoons finely chopped fresh parsley
- 2 tablespoons grated parmesan
- 2 tablespoons pesto sauce
- 1 tablespoon milk
- 1/4 teaspoon salt
- 1/2 teaspoon pepper
- 8 ounces fresh mozzarella pearls (*see note below)
- 3 tablespoons olive oil
Instructions
- Preheat oven to 375 degrees F. Line a large rimmed baking sheet with parchment paper; set aside.
- In a large bowl, mix together all the ingredients (except the mozzarella and olive oil) until evenly incorporated.
- Using a tablespoon-sized cookie scoop, form mixture into balls. Insert a mozzarella pearl into the center and seal the meatball mixture around it so it is completely enclosed. Repeat with the remaining meatballs.
- Arrange meatballs on the prepared baking sheet with space in between. Drizzle the tops with the olive oil.
- Bake until no longer pink on the inside and the outsides are golden, about 22 minutes. (The meatballs are done when an instant-read thermometer registers 165 degrees F. See note below.)
- Serve as desired with spaghetti, as sliders, or in soup.
Video
Notes
Use fresh mozzarella pearls (Perlini). These are essentially tiny rounds of fresh mozzarella cheese. Fresh mozzarella comes in different sizes like an 8-ounce ball, smaller Bocconcini, and even smaller Ciliegine. Perlini (pearls) are the smallest. They come in a tub of water (or marinated) and can be found in the cheese section of your market. You want the pearls for these meatballs - they're the perfect size for stuffing. If you can't find them, buy an 8-ounce ball and dice it up into small pieces.
Be sure to fully enclose the cheese. Once you add the mozzarella to the center, be sure to fully close the meatball around it. If you leave any holes than the cheese will ooze out.
Can I make these without cheese? Yes, if you want ground turkey meatballs without a cheese filling, simply omit the cheese and form the mixture as normal.
Size of meatballs and your oven will effect how long to bake. We used a tablespoon-sized cookie scoop to form our meatballs, which took approximately 22 minutes to bake. Time can vary depending on your oven and how big you form the balls. To be sure, use an instant read thermometer. It should read 165F when it's fully cooked.
Nutrition
Calories: 69kcal | Carbohydrates: 1g | Protein: 6g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 20mg | Sodium: 65mg | Potassium: 62mg | Fiber: 1g | Sugar: 1g | Vitamin A: 69IU | Vitamin C: 1mg | Calcium: 42mg | Iron: 1mg