Pin Stuffed Cheese Turkey Meatballs deliver comfort in every bite. Tender turkey surrounds a pocket of gooey cheese, with herbs and a hint of garlic. Baking instead of frying keeps things easy. My family fell for these at first bite and now they show up for every birthday dinner and Sunday meal.
This recipe started on a rainy night when a fridge full of leftovers sparked creativity. Now my daughter asks for the cheese surprise meatballs every time she brings friends over.
Ingredients
- Ground turkey: Look for fresh meat with a pinkish color and minimal liquid for moist and flavorful meatballs
- Large egg: Binds everything together and keeps the mixture tender
- Breadcrumbs: Absorb moisture to keep meatballs juicy use gluten free if needed for dietary needs
- Milk: Softens the breadcrumbs giving a tender texture
- Fresh parsley: Adds brightness and a touch of color select parsley with vibrant green leaves no yellowing
- Garlic: Minced for maximum flavor always use fresh rather than jarred for the best taste
- Onion: Finely grated for even distribution and natural sweetness choose a firm small onion
- Dried oregano: Adds classic Italian aroma and depth make sure it is not stale for robust flavor
- Salt: Brings out all the savory notes opt for fine salt for even seasoning
- Black pepper: Gives a hint of gentle heat freshly cracked provides the most flavor
- Mozzarella cheese: The star of the show cut into cubes so it melts without leaking out choose a whole block for best melting results
- Marinara sauce: Use your favorite jarred brand or homemade simmered for extra flavor
- Fresh basil: The perfect garnish adds color and fresh notes to finish the dish
Instructions
- Preheat and Prep the Tray:
- Set oven to 200 degrees Celsius or 400 degrees Fahrenheit and line a baking tray with parchment paper. This stops meatballs from sticking and makes cleanup easy.
- Mix the Meatball Base:
- Combine ground turkey egg breadcrumbs milk chopped parsley minced garlic grated onion dried oregano salt and black pepper in a large bowl. Mix gently with your hands or a spoon just until everything comes together. Overmixing will make the meatballs tough.
- Portion and Fill the Meatballs:
- Divide the turkey mixture into twelve equal balls. Flatten one in your palm place a mozzarella cube in the center and wrap the meat around the cheese sealing well so nothing leaks out. Repeat for all portions.
- Arrange on Baking Tray:
- Space out the stuffed meatballs evenly on your prepared tray with plenty of room so they cook evenly and brown all over.
- Bake to Perfection:
- Place in the oven for twenty to twenty five minutes. The meatballs should be cooked through and lightly golden with cheese bubbling inside.
- Warm the Marinara:
- While meatballs are baking gently heat marinara sauce in a saucepan over medium heat for five minutes until hot and fragrant.
- Serve and Garnish:
- Spoon hot marinara onto plates or a platter arrange the meatballs over the sauce and scatter with fresh basil for a fresh finish.
Pin Store leftovers in an airtight container in the fridge for up to three days. To reheat place in a covered dish in the oven at a low heat or microwave briefly with a splash of marinara to keep everything moist. Freeze cooled cooked meatballs on a tray before transferring to a freezer bag and keep for up to three months.
Ingredient Substitutions
Swap mozzarella for cheddar or provolone if you prefer a different cheese flavor. For dairy free choose a plant based cheese that melts well. Ground chicken can be used for the turkey or try half turkey half pork for added richness. Gluten free breadcrumbs work just as well if needed.
Serving Suggestions
Serve the meatballs over a pile of spaghetti for true Italian comfort. For lighter meals pair with zucchini noodles roasted vegetables or a crisp salad. Warm toasted rolls turn them into crowd pleasing sliders. They also work as a high protein snack on their own.
Cultural Context
Stuffed meatballs have a proud spot in many cuisines from Italian polpette to Middle Eastern kofta filled with nuts or cheese. This American style version puts turkey and mozzarella at the center for a healthier weeknight favorite. No need to deep fry like the originals—baking seals in the flavor while lightening up the dish.
Seasonal Adaptations
Use fresh summer basil and ripe tomatoes for a homemade marinara in late summer. Try smoked mozzarella or add a pinch of chili flakes in the meat for a wintery kick. In spring mix in lemon zest and chopped fresh spinach with the turkey for extra color and brightness.
Success Stories
Friends who claimed to dislike turkey meat have changed their minds after this recipe. One neighbor started baking double batches for her lunch prep. Another declared these the most impressive game day snack he ever served. The cheesy surprise inside always wins.
Freezer Meal Conversion
Shape and fill the raw meatballs then freeze on a tray until solid. Transfer to a freezer bag and bake straight from frozen at the same temperature just add five to ten extra minutes. Perfect to prep ahead for busy days cheese included.
Pin These meatballs are perfect for any occasion, from weeknight dinners to holiday gatherings. The cheesy surprise and tender turkey make them a guaranteed hit.
Recipe FAQ
- → How do I keep the meatballs juicy?
Mix in milk and avoid overworking the meat mixture. Baking at the right temperature also helps retain moisture.
- → Can I use another cheese for the filling?
Yes, try cheddar or provolone for a different flavor twist or use your favorite melty cheese.
- → Is there a gluten-free option?
Swap regular breadcrumbs for a gluten-free variety to make the dish suitable for gluten sensitivities.
- → Can I prepare meatballs in advance?
Shape the meatballs and refrigerate them for up to 24 hours before baking for convenient meal prep.
- → What are the best serving suggestions?
Serve over marinara sauce, pasta, rice, or a fresh green salad. Garnish with basil for extra flavor.
- → How do I ensure mozzarella doesn’t leak?
Seal the turkey mixture completely around the cheese and place the seam side down on the baking tray.