Sunday, April 3, 2022
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| Mozzarella-Stuffed Pesto Turkey Meatballs |
"I came up with this recipe for a recipe contest, and it is been a own family preferred ever when you consider that. For a lighter version, miss stuffing the meatballs with mozzarella cheese. Serve with your preference of pasta."
Ingredients :
- 3 pounds ground turkey
- 1 cup finely chopped onion
- four garlic cloves, minced
- 1 egg
- 1 cup Italian-style bread crumbs
- half of cup grated Parmigiano-Reggiano cheese
- 1/2 cup chopped fresh flat-leaf parsley
- 1/four cup prepared pesto
- 1/four cup milk
- 1 tablespoon salt
- 2 teaspoons fresh floor black pepper
- 1 pound clean mozzarella, cut into small cubes
- three tablespoons extra-virgin olive oil
- 2 (24 ounce) jars marinara sauce
Instructions :
| Prep : 35M | Cook : 12M | Ready in : 1H10M |
|---|
- Preheat an oven to 375 stages F (a hundred ninety stages C).
- Place the ground turkey, onion, garlic, egg, bread crumbs, Parmigiano-Reggiano cheese, parsley, pesto, milk, salt, and black pepper in a bowl. Mix till evenly blended, then shape into 1 3/4-inch meatballs. Make a hole in the meatball along with your finger and area a cheese cube in the hollow. Seal the meatball around the cheese and region on a nonstick baking sheet. Drizzle the olive oil over the meatballs.
- Bake in the preheated oven until the meatballs are no longer crimson in the middle, approximately half-hour. Heat the marinara sauce in a saucepan over low heat. Bring to a simmer, and location the baked meatballs in the marinara sauce for about 2 mins.
Notes :
- Reynolds® Aluminum foil can be used to maintain meals wet, prepare dinner it evenly, and make easy-up less complicated.
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