Stuffed Cheese Turkey Meatballs (Print)

Tender turkey meatballs with gooey mozzarella centers, oven-baked and served in vibrant marinara sauce.

# Components:

→ Meatball Mixture

01 - 1.1 pounds ground turkey
02 - 1 large egg
03 - 1/2 cup breadcrumbs (use gluten-free if needed)
04 - 2 tablespoons milk
05 - 2 tablespoons fresh parsley, finely chopped
06 - 2 cloves garlic, minced
07 - 1 small onion, finely grated
08 - 1/2 teaspoon dried oregano
09 - 1/2 teaspoon salt
10 - 1/4 teaspoon black pepper

→ Filling

11 - 3.5 ounces mozzarella cheese, cut into 12 small cubes

→ For Serving (Optional)

12 - 2 cups marinara sauce
13 - Fresh basil, for garnish

# Method:

01 - Preheat oven to 400°F (200°C). Line a baking tray with parchment paper.
02 - In a large bowl, gently combine ground turkey, egg, breadcrumbs, milk, parsley, garlic, onion, oregano, salt, and black pepper until just incorporated. Avoid overmixing.
03 - Divide the meat mixture into 12 equal portions. Flatten each portion in your palm, place a cube of mozzarella in the center, and carefully enclose the cheese with the meat, forming sealed balls.
04 - Place the formed meatballs evenly on the prepared baking tray.
05 - Bake for 20–25 minutes, or until cooked through and golden brown on all sides.
06 - While the meatballs bake, gently warm the marinara sauce in a saucepan over medium heat.
07 - Serve the hot meatballs over the warmed marinara sauce. Garnish with fresh basil, if desired.

# Expert Advice:

01 -
  • Uses lean ground turkey for a lighter twist
  • Bursting with melted cheese inside every bite
  • Simple prep and clean up with one bowl and a baking tray
  • Ready in under an hour—perfect for weeknights
02 -
  • High in protein great for meal prep
  • Easily adapted for gluten free diets
  • Makes fantastic leftovers the next day
  • Fresh mozzarella melts best and keeps the meatballs moist inside. When I made these for my mom’s birthday she stood guard at the oven sampling every batch for maximum cheese stretch. That first bite with melting cheese was unforgettable.
03 -
  • Always seal the meat around the cheese well to avoid leaks
  • Damp hands make shaping meatballs easier and less sticky
  • Let meatball mixture rest a few minutes before shaping to firm up for smooth ball forming

Back