Baked Turkey Pesto Meatballs
Baked Turkey Pesto Meatballs stuffed with mozzarella cheese! These meatballs are amazing and loaded with tons of flavor!
Ingredients
- 3-4 mozzarella sticks sliced into cubes
- 2 pounds ground turkey
- 1 large egg
- 1 cup panko breadcrumbs
- 4 tablespoons basil pesto
- 3 tablespoons tomato paste
- 3 tablespoons fresh parsley chopped
- salt and pepper
- olive oil for drizzling
Chunky Tomato Sauce
- 1 tablespoon extra virgin olive oil
- 1/4 cup onion diced
- 3 garlic cloves minced
- 1 28-ounce can diced tomatoes, with juices
- 2 tablespoons tomato paste
- 1/4 teaspoon Italian seasoning or more to taste
- 1/4 teaspoon sugar
- 1/8 teaspoon crushed red pepper flakes
- salt and pepper
Instructions
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Cut mozzarella into small cubes, about 1/2 inch. (About 6 pieces per stick). Place mozzarella cubes in the freezer for at least 1 hour to set.
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Preheat oven to 375 degrees.
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Add turkey, egg, breadcrumbs, pesto, tomato paste, parsley and a pinch of salt and pepper. Mix until combined and form into 16-18 meatballs.
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Gently push a piece of chilled mozzarella into the center of the meatball and roll again to make sure the cheese is completely covered.
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Place on a lightly oiled baking sheet.
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Cook for 25-30 minutes or until fully cooked.
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Serve the meatballs immediately with your favorite tomato sauce and pasta.
Chunky Tomato Sauce
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Heat oil in a large saucepan over medium heat.
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Add in the onion and cook for 4-5 minutes until tender.
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Add in garlic and cook for an additional minute.
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Pour in tomatoes, tomato paste, Italian seasoning, sugar and crushed red pepper flakes.
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Cook, stirring occasionally until sauce is thickened, about 20 minutes.