Mozzarella-Stuffed Pesto Turkey Meatballs

Recipe View Preheat your oven to 375 degrees F (190 degrees C). (5 minutes)

Recipe View In a large bowl, gently combine the ground turkey, onion, garlic, egg, bread crumbs, Parmigiano-Reggiano cheese, parsley, pesto, milk, salt, and pepper. Be careful not to overmix, as this can result in tough meatballs. (10 minutes)

Recipe View Using a spoon or ice cream scoop, form the mixture into approximately 1 3/4-inch meatballs. With your thumb, create a small indentation in the center of each meatball. (15 minutes)

Recipe View Place a mozzarella cube into the indentation and carefully reshape the meatball to completely enclose the cheese, ensuring there are no gaps. Place the stuffed meatballs onto a nonstick baking sheet. (10 minutes)

Recipe View Drizzle the meatballs with extra-virgin olive oil. (2 minutes)

Recipe View Bake in the preheated oven until the meatballs are cooked through and no longer pink in the center, about 30 minutes. (30 minutes)

Recipe View While the meatballs are baking, gently heat the marinara sauce in a saucepan over low heat until it reaches a simmer. (20 minutes)

Recipe View Once the meatballs are baked, carefully transfer them to the simmering marinara sauce. Allow them to simmer for about 2 minutes, ensuring they are well-coated in the sauce. (2 minutes)

Recipe View Serve immediately, garnished with extra grated Parmigiano-Reggiano cheese and fresh parsley, if desired.