Description
Mozzarella Stuffed Turkey Meatballs are juicy, cheesy, and weeknight-friendly. Lean turkey wraps around melty mozzarella for a comforting yet lighter twist, perfect with marinara, pasta, or salad.
Ingredients
1.25 lb ground turkey, 93% lean
1 cup low-moisture mozzarella, cut into 20 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
Instructions
1. Heat oven to 375°F. Line a sheet pan with parchment and place a lightly oiled rack on top.
2. Mix turkey, egg, breadcrumbs, Parmesan, parsley, garlic, onion powder, oregano, red pepper flakes, salt, and pepper until just combined.
3. Portion into 20 equal pieces. Flatten slightly, place a mozzarella cube inside, and seal completely.
4. Arrange meatballs on the rack. Brush with olive oil.
5. Bake 15–18 minutes until internal temp reaches 165°F.
6. Optional: pan-sear meatballs 2–3 minutes before baking for caramelization.
7. Warm marinara and serve meatballs tossed in sauce or on the side.
Notes
Use low-moisture mozzarella to reduce leaks.
Chill stuffed meatballs 10–15 minutes before baking for better structure.
Bake on a rack for even browning and less sogginess.
Avoid overmixing turkey to keep meatballs tender.
Freeze unbaked meatballs up to 3 months; bake from frozen, adding 5 minutes.
- Prep Time: 15 mins
- Cook Time: 20 mins
- Category: Dinner
- Method: Baked
- Cuisine: Italian-American
Nutrition
- Serving Size: 5 meatballs with sauce
- Calories: 420
- Sugar: 5g
- Sodium: 820mg
- Fat: 20g
- Saturated Fat: 8g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 2g
- Protein: 38g
- Cholesterol: 120mg