Mozzarella Stuffed Turkey Meatballs: A Deliciously Easy Recipe

Introduction

Are you looking for a weeknight dinner that’s both healthy and incredibly satisfying, without sacrificing that delightful cheesy pull? Often, turkey meatballs can be a bit dry or bland, leaving us searching for more flavor. But what if you could achieve moist, tender, and irresistibly cheesy turkey meatballs with minimal effort? This recipe for Mozzarella Stuffed Turkey Meatballs is your answer! We’re combining lean ground turkey with pockets of gooey mozzarella for an explosion of flavor in every bite. Perfect for busy families, meal preppers, or anyone craving a delicious, guilt-free comfort food, these meatballs will become a staple in your recipe repertoire.

Ingredients

Gather these simple ingredients to create your masterpiece. We’ve included notes on selecting the best quality and some easy swaps!

• 1 lb Ground Turkey: Opt for lean (93% or 99% lean) to keep them healthy. If you prefer a richer flavor, 85% lean will work, but drain excess fat after cooking.
• 1/2 cup Panko Breadcrumbs: These Japanese breadcrumbs provide a lighter, crispier texture than traditional Italian breadcrumbs, ensuring your meatballs stay tender.
  Substitution: Regular breadcrumbs or even crushed unsalted crackers can be used, though Panko is highly recommended for texture.
• 1/4 cup Grated Parmesan Cheese: Adds a salty, nutty depth that complements the turkey beautifully. Use freshly grated for the best flavor.
• 1 large Egg: Acts as a binder, ensuring your meatballs hold their shape during cooking.
• 2 cloves Garlic, minced: Fresh garlic offers a pungent aroma and robust flavor.
  Substitution: 1 teaspoon garlic powder can be used in a pinch.
• 1 teaspoon Dried Italian Seasoning: A classic blend of oregano, basil, thyme, and rosemary that infuses herbaceous notes.
  Substitution: 1/2 tsp dried oregano + 1/2 tsp dried basil.
• 1/2 teaspoon Salt: Enhances all the other flavors. Adjust to your preference.
• 1/4 teaspoon Black Pepper: Freshly ground pepper adds a subtle warmth and spice.
• 4 oz Fresh Mozzarella Cheese: Cut into 1/2-inch cubes. This is the star of the show! Use fresh mozzarella for that perfect melty, gooey center. Avoid pre-shredded as it often contains anti-caking agents that hinder melting.
  Substitution: Low-moisture mozzarella can be used, but the melt won’t be as luxurious.
• 1 tablespoon Olive Oil: For searing. Extra virgin olive oil offers a fruity note.

Timing

Compared to many traditional meatball recipes that can take over an hour with simmering sauces, this recipe offers a quick and efficient way to enjoy delicious, homemade meatballs, making it ideal for busy weeknights. The hands-on prep is minimal, and the oven does most of the work!

Step-by-Step Instructions

Step 1: Mix the Meat Magic

In a large mixing bowl, combine the ground turkey, Panko breadcrumbs, grated Parmesan cheese, egg, minced garlic, Italian seasoning, salt, and pepper. Gently mix everything together with your hands until just combined. Be careful not to overmix, as this can make the meatballs tough. We want a tender texture!

Step 2: Stuff and Shape

Take about 2 tablespoons of the turkey mixture into your palm. Flatten it slightly to create a small disc. Place one cube of fresh mozzarella in the center. Gently fold the turkey mixture around the cheese, ensuring it’s completely enclosed. Roll it gently between your palms to form a smooth, uniform ball, about 1.5 inches in diameter. Repeat with the remaining mixture, creating about 12-15 meatballs. Place them on a plate or baking sheet.

Step 3: Sear for Flavor

Preheat your oven to 400°F (200°C). Heat the tablespoon of olive oil in a large oven-safe skillet (cast iron works wonderfully!) over medium-high heat. Carefully place the meatballs in the hot skillet, ensuring not to overcrowd them. You may need to sear them in batches. Sear for about 2-3 minutes per side, just until they are nicely browned on all sides. This step is crucial for developing a wonderful depth of flavor and a pleasant exterior texture.

Note: Browning is for flavor and appearance; they will cook through in the oven.

Step 4: Bake to Perfection

Once seared, transfer the skillet (or arrange meatballs on a baking sheet if your skillet isn’t oven-safe) into the preheated oven. Bake for an additional 15-20 minutes, or until the internal temperature of the meatballs reaches 165°F (74°C) and the cheese is melted and slightly oozing. The exact time will depend on the size of your meatballs and your oven.

Nutritional Information

This serving is an estimate and can vary based on exact ingredients and portion sizes. A typical serving of 3-4 meatballs is approximately:

• Calories: 250-300
• Protein: 25-30g
• Fat: 10-15g
• Carbohydrates: 8-12g
• Sodium: Varies based on added salt and Parmesan.

Healthier Alternatives

Looking to make these even healthier without sacrificing taste?

• Leaner Protein: Use 99% lean ground turkey.
• Gluten-Free: Swap Panko breadcrumbs for gluten-free breadcrumbs or almond flour for a lower-carb option.
• Reduced Sodium: Use reduced-sodium Parmesan cheese and adjust salt to taste.
• Dairy-Free Cheese: While not classic, a dairy-free mozzarella alternative can be cubed and used if needed.
• Added Veggies: Finely grated zucchini or mushrooms can be mixed into the turkey mixture for added moisture and nutrients, though be sure to squeeze out excess liquid from zucchini.

Serving Suggestions

These versatile meatballs are fantastic in so many ways!

• With Pasta: Serve them over your favorite pasta with marinara sauce. The melted mozzarella adds a creamy sauce-like element.
• As Appetizers: Drizzle with a sticky teriyaki glaze or serve with a side of marinara for dipping.
• In Sandwiches: Place a few in sub rolls with extra sauce and melted provolone for a hearty meatball sub.
• With Sides: Pair with a fresh green salad, roasted vegetables, or a side of mashed potatoes for a complete meal.

Common Mistakes to Avoid

Prevent common pitfalls for the best meatballs every time:

• Overmixing the Meat: This is the #1 culprit for tough meatballs. Mix until just combined.
• Not Enclosing the Cheese Properly: Ensure the mozzarella is fully sealed to prevent it from leaking out during cooking.
• Skipping the Sear: While you can bake them without searing, you’ll miss out on crucial flavor development and texture.
• Cutting the Cheese Too Small: Use 1/2-inch cubes. Smaller pieces will melt too quickly and be harder to enclose.
• Overcrowding the Pan: This leads to steaming rather than searing, impacting color and flavor. Cook in batches if needed.

Storing Your Meatballs

Once cooled completely, these mozzarella stuffed turkey meatballs can be stored in an airtight container in the refrigerator for up to 3-4 days. For longer storage, they freeze beautifully. Place them in a single layer on a baking sheet until frozen, then transfer to a freezer-safe bag or container for up to 2-3 months. Reheat gently on the stovetop, in the oven, or in the microwave.

FAQs