Mozzarella-Stuffed Pesto Turkey Meatballs
Stuffed with mozzarella cheese and baked with lots of fresh basil pesto, these pesto turkey meatballs are incredible over a bowl of pasta!
Servings 12 meatballs
Calories 234kcal
Ingredients
- 1 lb ground turkey
- 1 large egg, lightly beaten
- 1/4 cup basil pesto
- 3/4 cup panko breadcrumbs
- 1 medium garlic clove, minced
- 3/4 teaspoon kosher salt
- 1/2 teaspoon ground black pepper
- 12 (1/2-inch) cubes mozzarella cheese
- Additional pesto for meatballs
- Cooked spaghetti, and grated Parmesan cheese for serving
Instructions
- Preheat oven to 375F. Line a medium sheet pan with parchment paper or lightly grease. Set aside.
- In a large bowl, combine ground turkey, egg, pesto, panko, garlic, salt, and pepper. Divide mixture into 12 portions and place a square of cheese in the center of each. Roll meat around cheese into a meatball and place meatballs on prepared sheet pan.
- Bake meatballs at 375F 20-25 minutes until meatballs register 165F. Brush meatballs with additional pesto for serving. Serve meatballs over cooked pasta with Parmesan cheese on top. Enjoy!
Notes
Storing Instructions
Store meatballs in refrigerator up to 6 days.
Nutrition
Serving: 3 meatballs (calculated without pasta) | Calories: 234kcal | Carbohydrates: 9.9g | Protein: 15.6g | Fat: 16.6g | Saturated Fat: 6g | Cholesterol: 86mg | Potassium: 42mg | Fiber: 1.3g | Sugar: 0.5g | Calcium: 331mg | Iron: 2mg