Mozzarella Stuffed Meatballs

15 Aug

Just reading the title of this recipe you know it’s gonna be a good one… and then you look at the picture. I’m sold! I don’t know why I thought of making this last week or what inspired me, just day dreaming I guess. I just made this one up and it’s a definite keeper! I ate the meatballs plain with a side salad, but you can throw them on pizza, use in spaghetti, make a sub, put in soup… The center oozes mozzarella cheese! If you don’t have time to stuff the meatballs you can just add the cheese into the meat mixture and get cheesy meatballs, but I suggest taking the time (at least on your first try) to stuff them with the mozzarella.

Makes 12 meatballs, serves 6



1.25 lb (20 oz) Italian Seasoned Ground Turkey, Lean. I used Jennie-O

1/4 cup basil

1/4 cup bread crumbs

1 egg, lightly beaten

1 clove garlic, finely chopped

Large pinch of salt and pepper to taste

1 cup mozzarella cheese, shredded

-Marinara sauce-

1/2 tbsp oil

1 clove garlic, finely chopped

1 cup crushed tomatoes with Italian seasonings, an overflowing 1 cup

Large pinch of salt

1 tbsp balsamic vinegar


Preheat oven to 400 degrees F.

Grate your cheese and separate it into 6 portions.

Combine all of the ingredients for the meatballs except cheese, unless you don’t want to stuff them and then you can add the cheese, but beware because they will spill melted cheese onto your baking sheet. Who doesn’t like crispy cheese though? Divide the meat mixture into 6 balls. Take out 1 ball, divide into 2,  press into a mini-looking patty with a little dip in the center, stuff with mozzarella (1/2 of a pile for each meatball) and press down to make it stay, and wrap the meat around it forming a ball. Place the meatball on a greased cookie sheet. Repeat with the remaining meatballs.

*The meat mixture may be a little sticky… feel free to add more bread crumbs or experiment with just using the egg white instead of the whole egg. Don’t add too much of the bread crumbs because the meatballs could become dry; I just suffered through the sticky mess and mine were nice and juicy.

and then… mozzarella pushed in to–> wrapped up in Italian love 🙂

Once you have finished making your bundles of love bake for 15-20 minutes until done, turning once. To check for doneness I just cut into one.

While the meatballs are baking you can make the marinara sauce. Add the oil to a medium saucepan and saute garlic until fragrant, 1 minute. Add crushed tomatoes and salt, stir until warmed through. Add the balsamic vinegar, stir, cover and remove from heat. Once the meatballs are done place them into the sauce, warm over medium heat, and serve!

I like mine with some grated Parmesan and fresh basil on top! Ooooo look at the oozing inside! This was another food-gasm inducing dish, enjoy 🙂


Calories: 246   Fat: 12.7g (3.7g saturated)   Fiber: 1g   Protein: 23.7g   Sodium: 719mg

*Can’t eat 6 servings? Freeze some and pull out to thaw whenever you are in need of this delicious meal:)

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