Who doesn’t like meatballs!!?? They’re savory, filling, and packed with so much flavor. I have worked on this recipe for some time to find the right balance of meat to cheese. I think I have it right after a few tries. You wouldn’t think there was a process to making a meatball, but it seems that everyone has a certain way. I can’t even recall as to how I came up with this. I have tried stuffing meatloaf and….. it was a learning experience…
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I’m not a huge fan of how turkey dries out. Although I can cook and grill turkey burgers, I feel that the meatballs are the perfect vessel to bring out the subtle and collaborative taste of turkey. It absorbs the flavors and seasons faster than beef or pork, but that’s because it needs to. But it comes in handy when you have strong elements to support a dish like this. Frankly, I make the meatballs oversized but you can make smaller batches and double the amount made. I just prefer to make the meatballs the center of attention :).
Turkey Mozzarella Stuffed Meatballs
- Prep Time : 15 minutes
- Cook Time : 20 minutes
Ingredients
- Ground Turkey - 1 lb
- Old Fashioned Oats - 1/4 cup
- Mozarella - 1/4 cup
- Turkey Pepperoni - 1/4 cup, minced
- Onion Powder - 1 tsp.
- Oregano - 1 tsp.
- Parsley - 1 tsp.
- Egg - 1
- Salt/ Pepper - To taste
- Red Sauce - Canned or Fresh
Instructions
1. Combine all ingredients except mozzarella in a medium sized bowl.
2. Take a small handful of mixture and create a medium sized meatball.
3. Create a small hole in meatball and stuff mozzarella into ball.
4. Place finished meatballs onto a tray.
5. In a large skillet or chefs pan cost with 1 tbsp of Extra virgin olive oil and place heat on medium high.
6. Once pan is at correct temperature, place meatballs one at time into pan.
7. Once meatballs begin to brown, turn onto other side with a spoon.
8. Let brown for another 2-3 minutes.
9. Insert red sauce into pan on top of meatballs and let sauce come to a boil.
10. Once sauce comes to boil, place pan into oven at 350F for 10 minutes.
Chef's Tip:
You can wrap in wax paper or freezer wrap and store for another time. Can be served in subs, with pasta, or on its own.