We’re going through the last cold snap of Spring, and I am using this as an excuse to load up on all my cold-weather favorite foods before the months of perfect grilling weather and sunny day salads are upon us. So, I thought I’d whip up a batch of some hearty mozzarella stuffed turkey meatballs served on a bed of the most perfect linguine covered in my Low and Slow Marinara. Seriously. It is ridiculously good.
I love meatballs. Especially meatballs covered in cheese. So what could be better than a meatball stuffed with cheese? Nothing, I tell you.
Not. One. Thing.
I typically make my meatballs out of lean ground turkey. Mostly because I try to lighten things up when I can, and lean ground turkey has fewer calories and less fat that ground beef. And ground turkey is perfect for mozzarella stuffed meatballs because it has a lighter flavor than beef and and provides a better palate for all the seasonings I like to toss in my meatballs, although these would be just as good with ground sirloin if you’ve got a hardcore beef-lover in the house. But I’m telling you, even the biggest ground-turkey haters will gobble this up without a second thought. I know. I saw it happen. 😉
And on a side note, I purchased imported Italian linguine (the DeCecco brand) for the first time when I made this and I must say, it was soooo good! The texture was perfect. It is a little thicker than it’s American counterparts which gives it the perfect bite. And it does seem to have a fuller flavor. It is a bit more expensive and I am usually a cheapskate, but since I don’t make pasta that often, I will be splurging on the good stuff from now on. At least, until I get a pasta machine and attempt to make my own (that should be hilarious, and I will definitely share the insanity). In any event, I highly recommend trying the imported stuff if you never have. Yum.
Now go! make yourself some mozzarella stuffed turkey meatballs before the weather gets hot and you put your hearty dish recipes away for the summer.
In fact, just keep this one handy all year.
- 20 oz lean ground turkey
- 4 oz fresh mozzarella cheese
- 1 large egg, beaten
- 1/2 cup breadcrumbs
- 1 1/2 tsp garlic powder
- 1 handful fresh parsley - chopped finely
- 3 TBSP vegetable oil
- salt and pepper to taste
- Preheat oven to 350. Pour vegetable oil on a rimmed baking sheet.
- Combine ground turkey, beaten egg, panko breadcrumbs, garlic powder and parsley in a large bowl. Season with salt and pepper.
- Cut mozzarella into 25 small pieces. Take a small scoop of the meat mixture (about 2 tablespoons) and flatten it slightly in the palm of your hand. Place a piece of mozzarella in the center and wrap meat around it, forming a ball. Take care to make sure the cheese is entirely sealed in your meatball. Roll on baking sheet to coat with oil.
- Repeat with all meat, making roughly 20-24 meatballs, lining each on the baking sheet after rolling in oil. Place in oven for 25 minutes or until browned and completely cooked, turning once half-way through cooking.
- Serve immediately with linguine and low and slow marinara sauce.
These can be prepared and frozen in advance for a quick weeknight meal. Just prepare as above, but do not coat in oil. Line meatballs on a baking sheet that will fit in the freezer and quick freeze them until set (about 2 hours). Then tightly wrap in a plastic bag and seal in a plastic container.
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Wusthof Classic 7-piece Slim Knife Block Set (Acacia)
Mixing Bowls with Airtight Lids, 6 piece Stainless Steel Metal Bowls by Umite Chef, Measurement Marks & Colorful Non-Slip Bottoms Size 7, 3.5, 2.5, 2.0,1.5, 1QT, Great for Mixing & Serving
Kitchenaid Professional 600 Stand Mixer 6 quart, Empire Red
Nutrition Information:Yield: 4 Serving Size: 6 meatballs
Amount Per Serving: Calories: 557Total Fat: 35gSaturated Fat: 9gTrans Fat: 0gUnsaturated Fat: 23gCholesterol: 216mgSodium: 504mgCarbohydrates: 12gFiber: 1gSugar: 1gProtein: 49g
This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition information can vary significantly for a recipe based on factors such as precision of measurements, brands, ingredient freshness, or the source of nutrition data. We strive to keep the information as accurate as possible, but make no warranties regarding its accuracy. We encourage readers to make their own calculations based on the actual ingredients used in your recipe, using your preferred nutrition calculator.