Mozzarella Stuffed Pesto Turkey Meatballs

Mozzarella Stuffed Pesto Turkey Meatballs seamlessly blend the goodness of turkey, the invigorating freshness and flavor of pesto, and a playful gooey mozzarella cheese center. Not only are they easy to make, but they also deliver a robust protein punch, rendering them a wholesome and gratifying option for any meal.

With such simple and minimal ingredients, these Mozzarella Stuffed Pesto Turkey Meatballs offer a quick, delicious, and healthy high-protein option to add to any meal. You’ll need ground turkey, but you can also substitute it with ground chicken, lean beef, bison, or lamb. Choose your favorite pesto sauce (I used my winter pesto, but any pesto will do), and cut whole milk mozzarella cheese into bite-sized pieces. However, any good melty cheese works as a suitable replacement.

Delicious on their own, these Mozzarella Stuffed Pesto Turkey Meatballs become even more delightful when paired with a pasta and veggie-filled dish, served in a bowl with rice and veggies, tossed on a salad, or nestled in a sandwich. The pairing possibilities are endless!

For a dairy-free version, feel free to omit the mozzarella. For a gluten-free alternative, simply substitute the panko with a gluten-free version, readily available in grocery stores or on Amazon.

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Mozzarella Stuffed Pesto Meatballs


Units Scale
  • 1 lb ground turkey
  • 1/2 cup pesto, plus more to coat (I used my winter pesto )
  • 1 large egg
  • 2 garlic cloves, minced
  • 1/21 teaspoon chili flakes, depending on your desired level of spice
  • 2 tablespoons extra virgin olive oil
  • 1/2 cup panko or breadcrumbs
  • 1 teaspoon salt
  • 1820 1/2 inch cubed full-fat mozzarella


  1. In a large bowl, combine ground turkey, pesto, egg, minced garlic, chili flakes, olive oil, panko (or breadcrumbs), and salt. Use your hands to gently mix until all ingredients are evenly dispersed, avoiding overworking the batter.
  2. Take 2-3 tablespoons of the meatball mixture, form it into a patty, place a cube of mozzarella on top, and wrap the batter around it to create a ball. Repeat until you have formed 18-20 meatballs.
  3. In a skillet, heat olive oil over medium heat. Fry the meatballs, turning them on each side, until a golden-brown crispy edge is achieved—approximately 5-6 minutes per side. Shake the pan periodically to ensure even cooking on all sides.
  4. Plate the meatballs and generously pour additional pesto over the top for an extra burst of flavor. Enjoy!

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