Mozzarella-Stuffed Turkey Meatballs are a delicious twist on classic meatballs, combining lean turkey with gooey, melted mozzarella centers. This recipe is perfect for family dinners, meal prep, or entertaining guests. Whether served with pasta, as a hearty appetizer, or over a bed of zucchini noodles for a lighter option, these meatballs bring a satisfying burst of flavor in every bite. Packed with herbs, spices, and a touch of Parmesan, the turkey mixture is moist and flavorful. Once baked or pan-seared to perfection, the melted mozzarella inside adds an irresistible creamy surprise that elevates the entire dish. These meatballs are simple to make yet offer a gourmet feel, ensuring they impress at any meal or gathering. Enjoy them as part of a wholesome dinner, a comforting appetizer platter, or even as a versatile addition to meal prep plans for busy weeks.
Why You’ll Love This Recipe
- The turkey meatballs are lean yet juicy, offering a healthier alternative to traditional beef or pork meatballs.
- Stuffing the meatballs with mozzarella creates a creamy, gooey center for a restaurant-quality touch.
- This recipe is highly versatile—pair with pasta, salads, or vegetable noodles to suit any occasion.
- The meatballs are customizable with your choice of seasonings, sauces, and serving styles.
- They freeze exceptionally well, making them a convenient make-ahead option for busy weeks.
- Perfect for family dinners, entertaining guests, or meal prep, these meatballs are both delicious and practical.
- Loved by both kids and adults, the mozzarella surprise makes them a crowd-pleaser.
- Quick to prepare and easy to cook, this recipe delivers impressive results without complicated steps.
Preparation Time and Servings
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Total Time: 45 minutes
- Yield: 18 meatballs
- Serving Size: 3 meatballs
Nutritional Information (per serving)
- Calories: 290
- Carbohydrates: 6g
- Protein: 29g
- Fat: 16g
- Fiber: 1g
- Sugar: 2g
Ingredients
For the meatballs:
- 1 pound ground turkey (preferably 93% lean)
- 1 large egg
- ½ cup breadcrumbs (panko or Italian-style)
- ⅓ cup grated Parmesan cheese
- 2 tablespoons milk
- 2 garlic cloves, minced
- 1 teaspoon onion powder
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- ½ teaspoon smoked paprika
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 18 small mozzarella balls (ciliegine) or 1 cup mozzarella cut into ½-inch cubes
For the sauce:
- 2 tablespoons olive oil
- 1 small onion, finely diced
- 3 garlic cloves, minced
- 1 can (28 ounces) crushed tomatoes
- 1 teaspoon sugar
- 1 teaspoon dried oregano
- ½ teaspoon red pepper flakes (optional)
- Salt and black pepper to taste
- Fresh basil leaves, for garnish
Step-by-Step Instructions
- Prepare the Meatball Mixture: In a large mixing bowl, combine ground turkey, egg, breadcrumbs, Parmesan cheese, milk, minced garlic, onion powder, oregano, basil, smoked paprika, salt, and black pepper. Mix gently until just combined; avoid overmixing to keep the meatballs tender.
- Stuff the Meatballs: Take a small portion of the turkey mixture (about 2 tablespoons) and flatten it slightly in your palm. Place a mozzarella ball or cube in the center and fold the turkey mixture around it, ensuring the cheese is completely enclosed. Roll gently into a ball and set aside. Repeat with the remaining mixture and mozzarella.
- Cook the Meatballs:
- Oven Method: Preheat your oven to 400°F (200°C). Arrange the meatballs on a baking sheet lined with parchment paper or lightly greased. Bake for 20–25 minutes, or until golden brown and cooked through.
- Stovetop Method: Heat a large skillet over medium heat and add a tablespoon of olive oil. Sear the meatballs in batches, turning frequently, until browned on all sides. Cover the skillet and cook on low for an additional 10 minutes, or until fully cooked.
- Make the Sauce: In a saucepan, heat olive oil over medium heat. Sauté the onion until translucent, about 5 minutes. Add the garlic and cook for another minute. Stir in the crushed tomatoes, sugar, oregano, red pepper flakes, salt, and pepper. Simmer for 15–20 minutes, stirring occasionally, until the flavors meld together.
- Combine Meatballs and Sauce: Add the cooked meatballs to the sauce, spooning some of the sauce over each one. Simmer for 5 minutes to let the flavors meld together.
- Serve: Garnish with fresh basil leaves and serve hot over pasta, with crusty bread, or alongside a fresh salad.
Ingredient Background
- Ground Turkey: A lean protein option that absorbs the seasonings beautifully, keeping the meatballs moist and flavorful.
- Mozzarella: Ciliegine or cubed mozzarella creates the gooey center that makes these meatballs irresistible. Use high-quality cheese for the best results.
- Breadcrumbs: Help bind the meatballs together and add a tender texture. Panko breadcrumbs create a lighter consistency, while Italian-style breadcrumbs add extra flavor.
- Crushed Tomatoes: The base of the sauce, providing rich flavor and a velvety texture. Opt for canned San Marzano tomatoes if available for the best quality.
Technique Tips
- Seal Tightly: Ensure the mozzarella is completely enclosed in the turkey mixture to prevent it from oozing out during cooking.
- Chill Before Cooking: If the meatballs feel too soft, refrigerate them for 15–20 minutes to firm up before cooking.
- Check for Doneness: Use a meat thermometer to ensure the internal temperature reaches 165°F (74°C) for safe consumption.
- Flavor Boost: Add a tablespoon of freshly chopped parsley or thyme to the turkey mixture for an herbal twist.
Alternative Presentation Ideas
- Slider Sandwiches: Serve the meatballs on mini slider buns with a dollop of sauce for a fun party snack.
- Stuffed Peppers: Use the turkey mixture to stuff bell peppers, adding the mozzarella inside for a unique variation.
- Skewers: Thread cooked meatballs onto skewers with cherry tomatoes and basil leaves for a creative appetizer.
Additional Tips for Success
- Keep it Moist: Adding milk and Parmesan to the turkey mixture ensures the meatballs remain juicy and tender.
- Avoid Overmixing: Gently combine the ingredients to avoid tough meatballs.
- Double Batch: Make extra meatballs to freeze for quick meals later in the week.
Recipe Variations
- Cheddar-Stuffed Meatballs: Substitute mozzarella with cheddar or pepper jack cheese for a different flavor profile.
- Spicy Meatballs: Add diced jalapeños or a pinch of cayenne to the turkey mixture for a kick of heat.
- Gluten-Free Version: Use gluten-free breadcrumbs or almond flour to make this recipe suitable for those with gluten sensitivities.
Freezing and Storage
- Refrigeration: Store cooked meatballs and sauce in an airtight container in the fridge for up to 4 days.
- Freezing: Freeze uncooked meatballs on a baking sheet, then transfer to a freezer bag for up to 3 months. Thaw overnight in the fridge before cooking.
- Reheating: Reheat meatballs in the sauce over low heat, or microwave in 30-second intervals until warmed through.
Healthier Twist Ideas
- Use Ground Chicken: Swap turkey for lean ground chicken as an alternative.
- Lower Fat Content: Use part-skim mozzarella and reduce the Parmesan slightly to cut back on fat and calories.
- Veggie Boost: Add finely grated zucchini or carrots to the turkey mixture for added moisture and nutrients.
Serving Suggestions for Events
- Family Dinner: Serve over spaghetti or zucchini noodles with garlic bread on the side.
- Game Day Snack: Offer the meatballs on toothpicks with a side of marinara for dipping.
- Holiday Parties: Present on a platter with fresh herbs and a sprinkle of Parmesan for a festive touch.
Special Equipment
- Mixing Bowls: Essential for combining the meatball ingredients thoroughly.
- Baking Sheet: If using the oven method, a lined or greased baking sheet ensures easy cleanup.
- Large Skillet: Perfect for pan-searing the meatballs and cooking the sauce.
Frequently Asked Questions
1. Can I make this recipe with beef instead of turkey?
Absolutely! Ground beef or a beef-pork blend can be used as a substitute for turkey.
2. How do I prevent the meatballs from falling apart?
Ensure you’re using the right ratio of breadcrumbs and egg as binders. If the mixture feels too wet, add a bit more breadcrumbs.
3. What type of mozzarella works best?
Fresh mozzarella balls (ciliegine) or block mozzarella cut into cubes work best for melting into the center of the meatballs.
4. Can I cook the meatballs in the sauce instead of separately?
Yes! After shaping the meatballs, gently drop them into the simmering sauce and cook for 25–30 minutes, ensuring they are cooked through.
5. Can I skip the sauce?
Certainly. These meatballs are delicious on their own or served with a drizzle of garlic butter or pesto.
6. How can I make them spicy?
Add red pepper flakes to the turkey mixture or increase the amount in the sauce for more heat.
7. What can I serve alongside these meatballs?
Pair them with pasta, a crisp Caesar salad, roasted vegetables, or garlic bread for a complete meal.
8. Are these meatballs kid-friendly?
Yes! The mild flavors and gooey mozzarella make them a hit with kids. You can reduce the spices if needed.
Conclusion
Mozzarella-Stuffed Turkey Meatballs are a winning combination of tender, flavorful meat and molten cheese that will make your meals memorable. Perfect for weeknight dinners, meal prep, or special occasions, this recipe is versatile, easy to prepare, and endlessly customizable. With options to bake or pan-sear, these meatballs fit seamlessly into your schedule and dietary needs. Pair them with your favorite sauces, pasta, or veggies, and enjoy a dish that’s as comforting as it is delicious. The addition of mozzarella provides a delightful, gooey center that elevates the dish to a whole new level of indulgence. Try this recipe today and experience the joy of homemade meatballs with a cheesy surprise at their core!
Print
- Total Time: 45 minutes
- Yield: 18 meatballs 1x
Ingredients
For the meatballs:
- 1 pound ground turkey (preferably 93% lean)
- 1 large egg
- ½ cup breadcrumbs (panko or Italian-style)
- ⅓ cup grated Parmesan cheese
- 2 tablespoons milk
- 2 garlic cloves, minced
- 1 teaspoon onion powder
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- ½ teaspoon smoked paprika
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 18 small mozzarella balls (ciliegine) or 1 cup mozzarella cut into ½-inch cubes
For the sauce:
- 2 tablespoons olive oil
- 1 small onion, finely diced
- 3 garlic cloves, minced
- 1 can (28 ounces) crushed tomatoes
- 1 teaspoon sugar
- 1 teaspoon dried oregano
- ½ teaspoon red pepper flakes (optional)
- Salt and black pepper to taste
- Fresh basil leaves, for garnish
Instructions
- Prepare the Meatball Mixture: In a large mixing bowl, combine ground turkey, egg, breadcrumbs, Parmesan cheese, milk, minced garlic, onion powder, oregano, basil, smoked paprika, salt, and black pepper. Mix gently until just combined; avoid overmixing to keep the meatballs tender.
- Stuff the Meatballs: Take a small portion of the turkey mixture (about 2 tablespoons) and flatten it slightly in your palm. Place a mozzarella ball or cube in the center and fold the turkey mixture around it, ensuring the cheese is completely enclosed. Roll gently into a ball and set aside. Repeat with the remaining mixture and mozzarella.
- Cook the Meatballs:
- Oven Method: Preheat your oven to 400°F (200°C). Arrange the meatballs on a baking sheet lined with parchment paper or lightly greased. Bake for 20–25 minutes, or until golden brown and cooked through.
- Stovetop Method: Heat a large skillet over medium heat and add a tablespoon of olive oil. Sear the meatballs in batches, turning frequently, until browned on all sides. Cover the skillet and cook on low for an additional 10 minutes, or until fully cooked.
- Make the Sauce: In a saucepan, heat olive oil over medium heat. Sauté the onion until translucent, about 5 minutes. Add the garlic and cook for another minute. Stir in the crushed tomatoes, sugar, oregano, red pepper flakes, salt, and pepper. Simmer for 15–20 minutes, stirring occasionally, until the flavors meld together.
- Combine Meatballs and Sauce: Add the cooked meatballs to the sauce, spooning some of the sauce over each one. Simmer for 5 minutes to let the flavors meld together.
- Serve: Garnish with fresh basil leaves and serve hot over pasta, with crusty bread, or alongside a fresh salad.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
Nutrition
- Serving Size: 3 meatballs
- Calories: 290
- Sugar: 2g
- Fat: 16g
- Carbohydrates: 6g
- Fiber: 1g
- Protein: 29g