Craving a healthier, yet incredibly satisfying, family meal?

Are you on the hunt for a dinner recipe that’s both delicious and good for you, without sacrificing flavor? If so, you’ve landed in the right place! Turkey meatballs often get a bad rap for being dry or bland, but what if I told you there’s a secret to juicy, incredibly flavorful turkey meatballs that your whole family will devour? And the secret? A molten, gooey core of mozzarella! These Mozzarella Stuffed Turkey Meatballs are a game-changer, transforming lean turkey into a culinary delight. They’re significantly lower in fat than traditional beef meatballs, making them a fantastic choice for busy weeknights, meal prep, or even a healthier take on comfort food. Let’s dive into making these Italian-inspired wonders.

Crafting these delightful meatballs is all about quality ingredients. The lean ground turkey provides a healthy base, while the fresh mozzarella melts into a savory surprise. Here’s what you’ll need:

This recipe comes in slightly under the average time for making stuffed meatballs, making it ideal for weeknight cooking without feeling rushed. The key to efficiency is prepping all your ingredients before you start mixing!

In a large bowl, combine the ground turkey, Panko breadcrumbs, chopped parsley, grated Parmesan cheese, beaten egg, minced garlic, Italian seasoning, salt, and pepper. Use your hands to gently mix everything until just combined. Be careful not to overmix, as this can lead to tough meatballs. The mixture should hold together when gently squeezed.

Take about a quarter cup of the turkey mixture into your palm. Flatten it slightly to create a shallow well. Place one cube of fresh mozzarella cheese in the center. Carefully wrap the turkey mixture around the cheese, ensuring it’s completely enclosed. Gently roll it between your palms to form a smooth, round meatball. Repeat this process with the remaining turkey mixture and mozzarella cubes.

Continue forming meatballs until all the mixture is used. You should end up with approximately 12-16 meatballs. If the mixture feels sticky, you can lightly dampen your hands with water, which helps prevent sticking and makes forming smoother. Ensure each meatball is sealed well to prevent excess cheese from leaking out during cooking.

Heat the olive oil in a large skillet or Dutch oven over medium-high heat. Carefully add the meatballs to the hot skillet in a single layer (you may need to do this in batches to avoid overcrowding). Sear the meatballs for about 2-3 minutes on each side, until nicely browned all over. This browning step adds crucial flavor and helps them hold their shape. They don’t need to be cooked through at this stage.

Once the meatballs are browned, remove them from the skillet and set aside on a plate. Pour the crushed tomatoes into the same skillet. Add the dried oregano and pinch of red pepper flakes (if using). Stir well, scraping up any browned bits from the bottom of the pan – that’s pure flavor!

Gently return the browned meatballs to the skillet, nestling them into the sauce. Bring the sauce to a gentle simmer, then reduce the heat to low, cover the skillet, and let the meatballs cook for about 15-20 minutes, or until they are cooked through and the mozzarella inside is melty and gooey. Stir occasionally to prevent sticking and ensure even cooking. Serve hot!

While precise nutritional values can vary based on specific ingredients used, here’s an estimated breakdown per serving (assuming 4 servings with 3-4 meatballs each):

• Calories: Approximately 350-450
• Protein: 30-40g
• Fat: 18-25g (with saturated fat being lower due to lean turkey)
• Carbohydrates: 15-20g
• Fiber: 2-4g
• Sugar: 8-12g (from tomatoes)

These meatballs offer a good source of lean protein and are relatively lower in calories and fat compared to beef-based versions, making them a smart choice for health-conscious eaters.

Looking to boost the health factor even further? Try these simple swaps:

• Gluten-Free: Use gluten-free breadcrumbs or even almond flour in place of Panko. Ensure your Parmesan cheese is gluten-free if needed.
• Lower Sodium: Opt for no-salt-added crushed tomatoes and reduce the added salt.
• Vegetable Boost: Finely grate zucchini or carrots into the turkey mixture for added nutrients and moisture.
• Dairy-Free: Use a dairy-free mozzarella alternative and omit the Parmesan cheese, or use a dairy-free Parmesan substitute.

These versatile mozzarella stuffed turkey meatballs are fantastic served in a multitude of ways:

• With Pasta: The classic pairing! Serve them over your favorite pasta, like spaghetti, linguine, or penne, with extra marinara sauce.
• Submarine Sandwiches: Pile them into hoagie rolls with extra sauce and a sprinkle of cheese for hearty meatball subs.
• Appetizer: Serve them on their own with toothpicks or as part of a larger appetizer spread.
• Healthy Bowls: Pair with a side of quinoa, brown rice, or a large green salad for a complete and balanced meal.

Avoid these pitfalls for the perfect meatballs:

• Overmixing the Meat: This compacts the turkey and results in tough, dry meatballs. Mix only until ingredients are just combined.
• Not Sealing the Mozzarella: If the cheese isn’t fully enclosed, it will leak out during cooking, reducing the molten surprise inside.
• Overcrowding the Pan: This steams the meatballs instead of searing them, preventing the development of a flavorful crust. Cook in batches if necessary.
• Using Dry Cheese: Fresh mozzarella melts much better than pre-shredded or low-moisture versions for stuffed meatballs.

These meatballs store beautifully:

• Refrigerator: Leftover meatballs and sauce can be stored in an airtight container in the refrigerator for up to 3-4 days. Reheat gently on the stovetop or in the microwave.
• Freezer: Cooked meatballs (with or without sauce) can be frozen. Let them cool completely, then store in freezer-safe containers or bags for up to 3 months. Thaw overnight in the refrigerator before reheating.