4 oz mozzarella cheese, cut into bite sized cubes (or 4 1oz string cheese pieces)
6 Tbsp olive oil, divided
1 28oz can crushed tomatoes
1 tsp salt
1/2 tsp black pepper
1/2 tsp sugar
1/2 tsp crushed red pepper flakes
Instructions
Preheat oven to 400 degrees. Line a baking sheet with
parchment paper, set aside. Heat 4 Tbsp of olive oil
in large skillet over medium heat. Allow the oil to
simmer while you prepare the meatballs.
In a large bowl, combine ground turkey meat, half
of the minced garlic, egg, cheese, parsley,
Italian seasoning, salt and pepper, and panko.
Slowly add the water, a few tablespoons at a time.
The mixture should be moist but still hold its
shape when rolled into meatballs. Scoop one
tablespoon of meat into a small ball., Press a
piece of cheese in the center, then cover it with
another piece of meat, roll to seal in the cheese.
Repeat with all meat/cheese.
Fry meatballs in batches in the hot oil, 2 minutes
on each side. Place semi-cooked meatballs on
prepared baking sheet. Once all meatballs have
been panfried, place the baking sheet in the oven
to bake for 10-12 minutes, or until meatballs are
cooked through. While the meatballs bake, make the
marinara!
Add remaining oil to the same pan the meatballs
were in, then add remaining garlic and saute for
one minute, or until the garlic is golden and
fragrant. Add the crushed tomatoes, salt, pepper,
sugar, and crushed red pepper flakes, mix well to
combine. Simmer the sauce for 9 minutes, stirring
occasionally. Season with additional salt and
pepper to taste. When meatballs are done cooking,
add them to the sauce, stir to coat and serve!
Originally Submitted
12/24/2014
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