Allrecipes mag. deemed this one a Hall of Fame treat! And, one of the readers suggested that it is easier to form the meatballs around the mozzarella rather than trying to stuff it in. This recipe can be halved, and you can freeze the meatballs in a zip lock bag for up to 3 months. Just add 10 min. to your baking time with using frozen meatballs.
(serves 12)
3 lbs. ground turkey
1 cup Italian-seasoned dried bread crumbs
1 cup finely chopped onion
1 egg, lightly beaten
4 cloves of garlic, minced
1/2 cup chopped fresh flat-leaf parsley
1/2 cup grated Parmigiano-Reggiano cheese
1/4 cup basil pesto
1/4 cup whole* milk
1 t. kosher* salt
2 t. freshly* ground black pepper
1 lb. fresh mozzarella cheese, cut into small cubes
3 T. EVOO
2 (24 oz.) jars marinara sauce
Hot cooked whole-grain* spaghetti (optional)
Preheat the oven to 375. Line a rimmed* 10x15" baking sheet with parchment paper or foil. Mix together 1st 11 ingredients in a bowl until evenly blended. Parcel out 1&3/4" squares on a clean work surface laid with parchment paper or foil. Place a mozzarella cube in the center of each square and bring the sides up to form a tight* ball. Place meatballs on the prepared baking sheet. Drizzle with oil. Bake until no longer pink and an instant read thermometer registers at least 165, about 30 min. Pour marinara sauce into a 4-6 qt. pot, and bring to a simmer over low heat, about 3 min. Stir in meatballs. Serve over hot spaghetti, if using.
"In all our delays, brief or long, may we, like Joseph, gain patience, perspective, and peace as we trust in the Lord."
Love,
Chef Machete Milletti
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