Tired of the same old, same old meatballs? These tender turkey meatballs with a surprise burst of mozzarella inside are just what you need to break out of your rut.
It’s just better.
I do better, and I feel better.
Except for the occasional slip into tortellini.
So because I avoid carbs, it means I am always on the look-out for a new way to eat protein.
Let’s be real. There are only so many days you can eat grilled chicken.
So when I spied this recipe for Mozzarella Stuffed Turkey Meatballs, the ingredients quickly went on my grocery list and they got made the very next day.
The recipe comes from Rehabilitated Fat Boy, someone I originally discovered on Instagram early last year. He eats low carb and clean, and has cooked his way to a 115 pound weight loss.
I love his recipes because while they are all “clean eating” recipes, they are also simple, delicious, and don’t require any crazy ingredients. Which is pretty much my favorite kind of recipe, and this one is no exception.
You can make these, start to finish, in under 45 minutes, and they bridge that special gap between simple and fancy. The meatballs are baked, and then dunked into tomato sauce, which keeps them super tender, and the soft cheese when you bite into them is a nice surprise.
Needless to say, my kids devoured them. They loved the mozzarella insides. You could certainly serve these on a plate of pasta, but I made zucchini noodles. Because, you know, low carb. The zoodles didn’t thrill Nick, but he ate them.
*I followed the recipe, but inside of using mozzarella sticks, I used the little balls from Bel Gioioso. Those little pearls, halved, were the perfect thing to stuff inside the meatballs, and they taste a heckuva lot better than mozzarella sticks.
Mozzarella Stuffed Turkey Meatballs
Recipe courtesy of Rehabilitated Fat Boy
1 lb ground turkey
1/2 cup low carb bread crumbs
1 jar pasta sauce
Spices to taste (seasoned salt, garlic, basil, onion, ground peppers)
2-3 mozzarella sticks (cut in 1/2 in pieces)(I used the Bel Gioioso pearls, halved)
Mix turkey, bread crumbs, egg & spices in a large bowl. Form each meatball w/ a single piece of mozzarella as it’s center.
Line a rimmed baking sheet with aluminum foil or parchment paper. If you use aluminum foil, spray with oil to keep the meatballs from sticking. Place meatballs on baking sheet so that they are not crowed. Bake at 350 degrees for 15 to 20 mins depending on meatball size. Check for internal temp of 165 degrees.
In a large pot, lightly heat pasta sauce over medium heat.
Add meatballs to pasta sauce & simmer for 15 to 20 mins.
Makes about 18 to 20 medium sized meatballs.
Note: Almond flour can be used to replace breadcrumbs. This also lowers the carb content.
Note: When I double the recipe, I still only use one egg. Makes for a nice firm meatball, at least to me it does.