Mozzarella Stuffed Turkey Meatballs

Mozzarella Stuffed Turkey Meatballs always bring me back to cozy nights in Austin when I’d test bold twists on comfort food after work, chasing that perfect cheese pull. I remember sneaking mozzarella cubes into lean turkey, then calling friends over to “taste test” while salsa simmered on the stove like my mom’s. Mozzarella Stuffed Turkey Meatballs felt playful yet nourishing—light, juicy, and impossibly melty. As a chef who loves approachable flavor and big payoff, Mozzarella Stuffed Turkey Meatballs deliver every time—crowd-pleasing, weeknight-friendly, and perfect with marinara or pesto. Mozzarella Stuffed Turkey Meatballs make sharing easy.

Why You’ll Love This Recipes :

Mozzarella Stuffed Turkey Meatballs hit that sweet spot between comfort and balance, with juicy lean turkey wrapped around gooey cheese for a satisfying bite that feels lighter than beef. They cook fast, pair with pasta, zoodles, or garlic bread, and work for meal prep or parties without fuss. The built-in mozzarella center guarantees a melty surprise while breadcrumbs and a quick pan-sear lock in moisture for tender texture. As an approachable weeknight recipe, Mozzarella Stuffed Turkey Meatballs deliver reliability, big flavor, and that irresistible cheese pull.

Ingredients for Mozzarella Stuffed Turkey Meatballs

• 1.25 lb ground turkey, 93% lean for juiciness
• 1 cup low-moisture mozzarella, cut into 20 small cubes
• 1 large egg, beaten
• 1/2 cup Italian breadcrumbs
• 1/4 cup grated Parmesan
• 2 tbsp chopped parsley
• 2 cloves garlic, minced
• 1 tsp onion powder
• 1 tsp dried oregano
• 1/2 tsp red pepper flakes, optional
• 1 tsp kosher salt and 1/2 tsp black pepper
• 2 tbsp olive oil for searing
• 24 oz marinara sauce, warmed for serving

Ingredient	Purpose
Ground turkey (93% lean)	Moist, flavorful base for meatballs
Mozzarella cubes	Melty center and satisfying cheese pull
Breadcrumbs + egg	Bind and keep meatballs tender
Parmesan + herbs	Savory depth and Italian aroma

Substitutions & Variations for Mozzarella Stuffed Turkey Meatballs

• Use part-skim or whole-milk mozzarella; choose low-moisture to prevent leaking during cooking.
• Swap Italian breadcrumbs for panko and add 1 tbsp milk for extra softness.
• Add 1 tbsp pesto to the mix for herb-forward richness, or fold in chopped sun-dried tomatoes.
• Bake instead of pan-sear at 400°F for 12–15 minutes, then simmer in marinara for 3–5 minutes.
• Make gluten-free with almond flour or certified GF breadcrumbs; monitor moisture and add a splash of milk if needed.
• Spice it up with Calabrian chili paste or smoked paprika for bold heat in Mozzarella Stuffed Turkey Meatballs

Step-by-Step Instructions for Mozzarella Stuffed Turkey Meatballs

• Prep: Heat oven to 375°F and line a rimmed sheet pan with parchment; set a lightly oiled rack on top if available for even browning and airflow.
• Mix: In a bowl, combine ground turkey, egg, breadcrumbs, Parmesan, garlic, herbs, salt, and pepper; mix until just combined to avoid tough meatballs.
• Portion: Scoop 20 equal portions; flatten each slightly in the palm to make room for filling.
• Stuff: Nestle one mozzarella cube into each, then fully encase the cheese and seal seams for leak-free centers.
• Bake: Arrange on the rack, brush with olive oil, and bake 15–18 minutes until centers read 165∘F165∘F.
• Optional sear: For extra caramelization, pan-sear 2–3 minutes before baking, then finish to 165∘F165∘F.
• Sauce: Warm marinara and toss Mozzarella Stuffed Turkey Meatballs to coat, or serve on the side.

Pro Tips for Success with Mozzarella Stuffed Turkey Meatballs

• Use low-moisture mozzarella to limit leaks; press seams tightly, then chill 10–15 minutes before baking for better structure.
• Avoid overmixing the meat; hydrate breadcrumbs with a splash of milk if dry, which boosts tenderness.
• Bake on a rack for even browning; brush or mist with oil to encourage color and reduce sogginess.
• Size consistently so all reach 165∘F165∘F together; start checking at 12 minutes if smaller than 1.5 inches.
• For party service, hold cooked meatballs warm in marinara on “warm” or low; keep foods above 140∘F140∘F.

Storage & Reheating Tips for Mozzarella Stuffed Turkey Meatballs

• Cool quickly and refrigerate within 2 hours; store in shallow containers up to 3–4 days or freeze 2–3 months.
• Reheat leftovers to 165∘F165∘F in sauce on the stovetop or oven at 325°F; cover to keep moisture and protect the cheese.
• Microwave gently at 50–70% power in a covered dish, checking for 165∘F165∘F throughout; stir or rotate for even heating.
• Reheat only what’s needed to maintain quality; repeated reheating degrades texture and flavor over time

What to Serve With Mozzarella Stuffed Turkey Meatballs

• Twirl with al dente spaghetti or bucatini and a bright marinara; finish with basil and extra Parmesan for balance.
• Plate over garlicky mashed cauliflower or creamy polenta for a cozy, lower-carb base that soaks up sauce.
• Add a crisp side salad with arugula, shaved fennel, lemon, and olive oil to cut richness and refresh the palate.
• Serve with toasted garlic bread or buttered sourdough for dunking into marinara and capturing every melty bite.
• Offer roasted vegetables like broccoli, zucchini, or peppers tossed with olive oil and oregano for color and crunch.

FAQs About Mozzarella Stuffed Turkey Meatballs

• How do I keep cheese from leaking? Use low-moisture mozzarella, seal seams, and chill stuffed meatballs 10–15 minutes before baking.
• Can I pan-sear instead of bake? Yes; sear to brown, then finish in the oven until 165∘F165∘F for juicy centers and safe doneness.
• What internal temperature is safe? Turkey meatballs must reach 165∘F165∘F as measured with an instant-read thermometer.
• Can I make them ahead? Form, chill up to 24 hours, then bake; or bake, cool, and refrigerate 3–4 days or freeze 2–3 months.
• Do they work without breadcrumbs? Use almond flour or oat flour; add a splash of milk for tenderness and monitor texture.
• How many meatballs per serving? Plan 4–5 medium meatballs per person when serving with pasta or salad.

Nutrition Information (per serving) for Mozzarella Stuffed Turkey Meatballs

• Serving size: 5 meatballs with light marinara, approximately 420 calories.
• Protein: about 38 g; Carbs: about 18 g; Fat: about 20 g.
• Sodium: approximately 820 mg; Fiber: about 2 g; Sugar: about 5 g.
• Values vary by mozzarella, breadcrumbs, marinara, and portion size; adjust ingredients to meet dietary goals.

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