Mozzarella Stuffed Turkey Meatballs

These Mozzarella Stuffed Turkey Meatballs are the ultimate comfort food upgrade—juicy, herby turkey meatballs hiding a molten core of gooey, melted cheese. Each bite is a cozy surprise, with all the classic Italian flavors you love wrapped around a pocket of fresh mozzarella. Whether you’re serving them over spaghetti, layering them into a sub, or just popping them straight from the pan, trust me, these are a total game-changer.

Behind the Recipe

This recipe was born from a craving for something cozy, cheesy, and hearty—but just a little bit lighter than your usual beef meatballs. Ground turkey steps in here beautifully, soaking up all the herbs and spices while keeping things juicy. The surprise center of melty mozzarella? That’s the kind of simple trick that makes people’s eyes light up when they take that first bite. These meatballs have become a weeknight staple and a party favorite in my kitchen.

Recipe Origin or Trivia

While classic meatballs have long roots in Italian cuisine, the idea of stuffing them with cheese is a modern twist that’s popped up in kitchens across the U.S. Mozzarella, with its perfect melting properties and mild flavor, makes an ideal filling. It’s a natural mashup of Italian-American comfort food traditions—spaghetti and meatballs meets cheese-stuffed everything. This version leans into familiar pantry herbs, keeping it easy while still delivering that wow factor.

Why You’ll Love Mozzarella Stuffed Turkey Meatballs

These meatballs are the kind of dish that disappears fast—cheesy, juicy, and packed with flavor.

Versatile: Serve them over pasta, in a sandwich, or on their own with marinara.
Budget-Friendly: Uses affordable ingredients and stretches a pound of meat far.
Quick and Easy: Simple to mix, stuff, and bake—great for busy nights.
Customizable: Adjust spices, swap cheeses, or use gluten-free breadcrumbs.
Crowd-Pleasing: Melty cheese inside a meatball? Always a hit.
Make-Ahead Friendly: Prep and freeze before baking for an easy dinner later.
Great for Leftovers: Reheat beautifully and stay juicy.

Chef’s Pro Tips for Perfect Results

These little tricks make a big difference when it comes to stuffed meatballs.

1. Keep mozzarella cold: Chilled cubes melt slower, giving you more control.
2. Don’t overmix the meat: Gentle hands make tender meatballs.
3. Use damp hands: Prevents sticking when rolling and stuffing.
4. Seal tightly: Make sure meat is fully wrapped around the cheese so it doesn’t leak.
5. Let them rest after baking: Helps the cheese settle and avoids burns when biting in.

Kitchen Tools You’ll Need

Nothing fancy here—just the basics to get you to gooey meatball heaven.

Mixing Bowl: For combining turkey, herbs, and binders.
Baking Sheet: Lined with parchment or foil for easy cleanup.
Small Scoop or Spoon: To portion evenly.
Clean Hands or Gloves: For shaping and stuffing meatballs.
Oven: For hands-off cooking and even browning.
Tongs or Spatula: To transfer meatballs cleanly once done.

Ingredients in Mozzarella Stuffed Turkey Meatballs

Here’s how each ingredient works together to create flavor and that perfect cheesy center.

1. Ground Turkey (85% lean): 1 lb, juicy and flavorful without being greasy.
2. Egg: 1 large, binds the meat mixture together.
3. Parmesan Cheese: ⅓ cup grated, adds salty umami richness.
4. Breadcrumbs: ⅓ cup, helps hold moisture and give structure.
5. Garlic: 2–3 cloves, minced for bold aromatic flavor.
6. Basil (dried): 1 teaspoon, gives that classic Italian herb taste.
7. Oregano (dried): 1 teaspoon, adds earthy, savory flavor.
8. Crushed Red Pepper: ¼ teaspoon, for a hint of warmth without overwhelming heat.
9. Cracked Black Pepper: ½ teaspoon, gives a sharp, peppery bite.
10. Sea Salt: ½ teaspoon, essential for flavor balance.
11. Fresh Mozzarella: 15 1-inch cubes, melts into gooey perfection inside each meatball.

Ingredient Substitutions

Feel free to tweak to fit your pantry or preferences.

Ground Turkey: Use ground chicken or beef if preferred.
Breadcrumbs: Substitute with gluten-free crumbs or almond meal.
Parmesan: Use Romano or nutritional yeast for a dairy-free version.
Mozzarella: Swap with cheddar, provolone, or dairy-free cheese cubes.
Crushed Red Pepper: Skip or increase to your spice preference.
Egg: Use a flax egg for an egg-free version (1 tbsp flaxseed + 3 tbsp water).

Ingredient Spotlight

Fresh Mozzarella: This mild, creamy cheese melts beautifully inside the meatballs, creating a gooey core that surprises and delights every time.

Ground Turkey (85% lean): Juicy enough to stay moist but lean enough to keep things light, turkey makes these meatballs feel hearty but not heavy.

Instructions for Making Mozzarella Stuffed Turkey Meatballs

Ready to get cheesy? Let’s dive into making these gooey, savory meatballs.

1. Preheat Your Equipment:
Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper or foil.

2. Combine Ingredients:
In a large bowl, mix ground turkey, egg, parmesan, breadcrumbs, garlic, basil, oregano, red pepper, black pepper, and salt until just combined. Don’t overmix.

3. Prepare Your Cooking Vessel:
Set your lined baking sheet nearby. Have your mozzarella cubes ready to go.

4. Assemble the Dish:
Scoop a small amount of turkey mixture and flatten slightly in your hand. Place a cube of mozzarella in the center and wrap the meat around it, sealing well. Repeat with remaining mix and cheese.

5. Cook to Perfection:
Place meatballs on the baking sheet, spaced evenly. Bake for 18–20 minutes, or until cooked through and golden on top.

6. Finishing Touches:
Let rest 5 minutes before serving. This keeps the cheese from spilling out and burns at bay.

7. Serve and Enjoy:
Serve with warm marinara sauce, over pasta, or tucked into a toasted bun for a next-level meatball sub.

Texture & Flavor Secrets

These meatballs are moist and juicy with a crisp outer edge from baking. The center is creamy and gooey with melted mozzarella, creating the perfect bite. The herbs and parmesan bring a savory depth that balances the lightness of turkey.

Cooking Tips & Tricks

A few simple strategies make these meatballs foolproof.

• Chill cheese before stuffing to reduce melting too fast.
• Use a cookie scoop for even sizes.
• Bake on a rack for even browning and less sogginess.

What to Avoid

Avoid these mistakes for the best results:

• Don’t overwork the mixture—it leads to tough meatballs.
• Don’t use wet mozzarella (like packed in water). Use low-moisture or dry fresh cubes.
• Don’t leave gaps in sealing the meat or the cheese will leak out.

Nutrition Facts

Servings: 5 (3 meatballs each)
Calories per serving: 320

Note: These are approximate values.

Preparation Time

Prep Time: 20 minutes
Cook Time: 20 minutes
Total Time: 40 minutes

Make-Ahead and Storage Tips

These meatballs are great for meal prep. You can form and freeze them before baking or bake them first and store in the fridge for up to 4 days. Freeze cooked meatballs for up to 2 months and reheat in the oven or microwave.

How to Serve Mozzarella Stuffed Turkey Meatballs

Serve with spaghetti and red sauce, on toasted sub rolls with extra cheese, or over creamy polenta. You can even serve them as party bites with toothpicks and warm marinara on the side.

Creative Leftover Transformations

Don’t let extras go to waste—turn them into something new!

• Meatball Skewers: Reheat and serve on skewers with veggies for a fun lunch.
• Stuffed Meatball Subs: Reheat and layer into hoagie rolls with marinara and more cheese.
• Pizza Topping: Slice them and use on homemade pizza.
• Pasta Bake: Toss with cooked pasta, sauce, and cheese, then bake.

Additional Tips

• For extra crisp, broil the meatballs the last 2–3 minutes.
• Add chopped parsley or basil to the mixture for freshness.
• Let them cool slightly before slicing open—molten cheese inside!

Make It a Showstopper

Garnish with fresh basil or a dusting of parmesan and serve with a bowl of marinara for dipping. For parties, stack them on a platter with cocktail sticks and a sprinkle of crushed red pepper.

Variations to Try

• Spicy Meatballs: Add more red pepper or chopped jalapeños.
• Mini Bites: Make smaller meatballs for appetizers.
• Italian Sausage Mix: Use half ground turkey, half mild Italian sausage.
• Stuff with Different Cheese: Try cheddar, provolone, or blue cheese.
• Saucy Skillet Style: Bake in a skillet with marinara poured over the top.

FAQ’s

Q1: Can I use ground chicken instead of turkey?

A1: Yes, ground chicken works well with the same flavor profile.

Q2: What kind of mozzarella is best?

A2: Low-moisture fresh mozzarella or block-style works best to prevent sogginess.

Q3: Can I freeze the meatballs?

A3: Yes! Freeze before or after baking and reheat as needed.

Q4: How do I keep the cheese from leaking out?

A4: Make sure the meat fully seals around the mozzarella and don’t overstuff.

Q5: Can I fry instead of bake?

A5: Yes, pan-frying in a little oil gives a crispy crust, just cook thoroughly.

Q6: Are they gluten-free?

A6: Use gluten-free breadcrumbs to make them fully gluten-free.

Q7: What sauce pairs best?

A7: Classic marinara is perfect, but pesto or creamy Alfredo also works.

Q8: Can I prep them ahead?

A8: Yes, shape and store uncooked meatballs in the fridge up to a day ahead.

Q9: What’s the internal temp for doneness?

A9: Cook until the center reaches 165°F (74°C).

Q10: Can I make them dairy-free?

A10: Use a dairy-free cheese and skip the parmesan.

Conclusion

Mozzarella Stuffed Turkey Meatballs are the kind of dish that turns any night into something special—comforting, cheesy, and full of flavor. Whether you serve them over pasta, in a sub, or on their own, they’re always a hit. Let me tell you, they’re worth every gooey, melty bite.

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