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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!