Mozzarella Stuffed Meatballs
Note: Turn these into the ultimate holiday appetizer by making 24 meatballs instead of 12, and cutting the cheese into 1/4-inch cubes. Recipe created exclusively for Farberware by recipe developer, pastry chef, and food blogger partner, Meghan McGarry, of Buttercream Blondie.
Mozzarella stuffed meatballs are a fun and delicious twist on a classic dish the whole family will love! Serve them over pasta for a winning dinner, or make them mini for the ultimate holiday appetizer.
Yield:12 Meatballs
PrintIngredients
1 1/4 pound ground turkey
1 egg
1/2 onion finely chopped
3 cloves garlic, minced
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
2 tablespoons finely chopped flat lead parsley
1/2 cup Italian style bread crumbs
1/4 cup grated Parmesan cheese
2 tablespoons milk
8 ounces part-skim mozzarella cheese, cut into 1/2-inch cubes
2 tablespoons olive oil
1 (24-ounce) jar marinara sauce
Directions
- Combine turkey, egg, onion, garlic, salt, pepper, parsley, breadcrumbs, Parmesan, and milk in a bowl. Form into 12 (1 and 1/2”) meatballs and stuff each with a cube of cheese, making sure to seal the edges.
- Heat olive oil in a Farberware Cookstart 9.75-Inch Frying Pan over medium heat. Add meatballs and cook for about 5-7 minutes, until brown on all sides. Reduce heat to medium-low and slowly add marinara sauce. Simmer meatballs until cooked through, turning occasionally, about 15-20 minutes. Serve over pasta and garnish with parsley and Parmesan cheese, if desired.
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