Mozzarella Stuffed Turkey Meatballs

These mozzarella stuffed turkey meatballs are a great high protein option that can be added to your favorite pasta, or served with vegetables and a starch for a complete, healthy meal.  I’m also a big fan of making extra large batched and freezing them.  Nothing better than pulling out some tasty meatballs after a long day of work to make things better!

I absolutely love ground poultry, especially turkey.  It’s lean, low in fat, high in protein and delicious.  You can make burgers, Bolognese, a meatloaf, and of course, mozzarella stuffed turkey meatballs!

Turkey does have the potential to be a little dry, especially if it’s overcooked!  This recipe takes care to use freshly grated and sauteed mushrooms, chopped red peppers, red onions, garlic and fresh mozzarella to add some much needed moisture and juiciness to these tasty meatballs.  The mozzarella is used is actually pearl bocconcini.  These little cheesy morsels are about the size of a small marble, and I used two per meatball.  Gotta love that extra cheese!

Because the turkey itself is usually a bit wetter than ground beef, I needed something to absorb some of the moisture.  To keep this gluten free I actually used brown rice flour, which you can definitely find in any healthy section of your local grocery store.  After that all I need is one egg to help bind, and these mozzarella stuffed turkey meatballs are ready to bake!

5 from 9 votes

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Mozzarella Stuffed Turkey Meatballs

Prep Time

20 mins

Cook Time

20 mins

Total Time

40 mins

 

Servings: 4

Author: Chef Matt

Ingredients

• 2 pounds of ground turkey
• 1 large eggs
• 1/3 cup of brown rice flour
• 5 brown mushrooms grated
• 1/2 cup finely diced red onion
• 1/2 cup finely diced red pepper
• 2 cloves of finely chopped garlic
• 1 tablespoon of olive oil
• 1 teaspoon of dry basil
• 1 teaspoon of chili powder
• 1 cup baby bocconcini
• Salt and pepper to taste

Instructions

1. Heat up a pan with the olive oil and sauté the mushrooms, peppers, and tomatoes with the garlic and dried herbs.
2. Season with salt and pepper and cook until soft and caramelized.
3. Cool in the refrigerator for a few minutes.
4. Combine all other ingredients in with the turkey and add some salt and pepper. You can check the seasoning by taking a small amount of the turkey and browning it in a pan.

5. Make 2-3 ounce meatballs and put 2 pieces of the bocconcini in the center.

6. Roll the meatball around and put onto a greased baking tray.

7. Broil the meatballs in the oven until cooked completely.  Should take 5-7 minutes.

8. If the cheese starts to escape, you know it's done!

These guys are perfect little balls of protein for after a workout, or something you can easily freeze and pull when you want something quick for dinner.  The original inspiration for these meatballs was from my good friend Curtis, who is a director at World Health Gym.  He made these super tasty feta stuffed Greek meatballs and he would bring them to work and eat them as a tasty snack.  I figure these turkey meatballs would work pretty well for that too right?

If you’re looking for a tasty recipe to try with these meatballs, check out my Amaretto arrabiata pasta.  Amaretto and coke is one of the first beverages Curtis and I had and it adds a nice sweet kick to this tomato sauce!  Yes Curtis I am plugging you heavily in this post!  Haha

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