Monday, January 12, 2015

Mozzarella Stuffed Turkey Meatballs

Winter has definitely made it's way into Charlotte. Christmas may be long gone, but Jack Frost is certainly nipping at everyone's noses. On a chilly night, something warm and comforting always sounds best for dinner, but, when you're in holiday detox mode, it always requires a bit more creativity to make sure you keep it healthy at the same time. 

I always love taking our favorite comfort meals and giving them a healthier spin. It's such a misconception that eating healthy isn't as delicious, but I think that is completely untrue! The fresher the ingredients, the tastier the food and the less items that come in a package, the better they are for you!

These meatballs are full of flavor and stuffed in the center is a tiny little surprise- a ball of fresh mozzarella! I have used ground chicken breast as well and they have been equally as good. They are extra delicious served with fresh pasta, but most of the time, we eat these over zucchini noodles or just by themselves with a simple salad on the side. 

Mozzarella Stuffed Turkey Meatballs
recipe adapted via 

1 lb. ground turkey breast
1/2 cup grated parmesan 
1 egg
3/4 tsp. salt
3/4 tsp. freshly cracked pepper
1/2 tsp. dried oregano
1/2 tsp. dried parsley
1/2 tsp. red pepper flakes
Bocconcini mozzarella balls
1/2 cup olive oil
Marinara Sauce
Handful fresh basil leaves, cut into chiffonade

In a large bowl, combine turkey parmesan, egg and spices. Combine everything with your hands until the ingredients are evenly mixed. 

Form the turkey mixture into golf ball sized meatballs. Insert a small bocconcini ball into each meatball, making sure the meatball is reformed around the mozzarella. The cheese should be completely hidden.

Preheat oven to 350 degrees.

Heat the olive oil in a large, heavy bottom skillet (I use my French oven) over medium heat. Once the oil is hot, add the meatballs (you may need to do this in two batches). Turn them as they cook so that they all brown evenly. 

Once all meatballs are browned, add the marinara sauce to the skillet and transfer the meatballs to the skillet as well. Transfer the skillet to the oven and continue to cook the meatballs for 10-15 minutes, or until cooked through. 

Remove the skillet from the oven and garnish with basil and the extra bocconcini.

1 comment:

  1. These sound so yummy. I have never made meatballs but have always wanted to try.