Stuffed Cheese Turkey Meatballs (Print Version)

Juicy turkey meatballs with melted cheese centers, baked and served in a tangy tomato sauce.

# Components:

→ Meatball mixture

01 - 1.1 pounds ground turkey
02 - 1/2 cup dried breadcrumbs
03 - 1/4 cup grated Parmesan cheese
04 - 1 large egg
05 - 2 tablespoons milk
06 - 2 garlic cloves, minced
07 - 1/4 cup fresh parsley, finely chopped
08 - 1/2 teaspoon salt
09 - 1/2 teaspoon black pepper
10 - 1/2 teaspoon dried oregano

→ Cheese filling

11 - 3.5 ounces mozzarella cheese, cut into 12 cubes

→ Tomato sauce

12 - 1 tablespoon olive oil
13 - 1 small onion, finely chopped
14 - 2 garlic cloves, minced
15 - 14 ounces canned crushed tomatoes
16 - 1 teaspoon dried basil
17 - 1/2 teaspoon sugar
18 - Salt and pepper, to taste

# Preparation Steps:

01 - Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
02 - In a large mixing bowl, gently combine ground turkey, breadcrumbs, Parmesan, egg, milk, minced garlic, chopped parsley, salt, black pepper, and oregano until just incorporated.
03 - Divide mixture into 12 equal portions. Flatten each in your palm, place a mozzarella cube in the center, and completely enclose cheese with turkey mixture, rolling gently into a uniform ball.
04 - Arrange stuffed meatballs evenly on the prepared baking sheet. Bake for 22 to 25 minutes, until golden brown and cooked through.
05 - While meatballs bake, heat olive oil in a medium saucepan over medium heat. Add chopped onion and cook for 3–4 minutes until softened. Stir in minced garlic and cook for 1 minute. Add crushed tomatoes, dried basil, sugar, and season to taste with salt and pepper. Simmer uncovered for 10–12 minutes, stirring occasionally.
06 - Arrange baked meatballs on plates. Spoon tomato sauce over top and garnish with extra parsley if desired. Serve hot.

# Expert Advice:

01 -
  • Easy to prep ahead for busy households
  • Lighter than beef yet extra flavorful thanks to herbs and cheese
  • Naturally high in protein for a filling meal
  • Kid-approved thanks to that gooey cheese core
02 -
  • Rich in lean protein perfect for athletes or growing kids
  • The cheese core makes these meatballs extra moist
  • Meatballs freeze and reheat beautifully for quick dinners
03 -
  • Resist the urge to buy pre shredded cheese Cutting your own cubes melts smoother and stretches better
  • Letting the meatball mix rest in the fridge for a few minutes helps flavors meld and makes shaping easier
  • Always fully seal the cheese in the meatball to avoid leaks while baking

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