Name: Baked mozzarella-stuffed meatballs
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 1 serving
Ingredients: 7 oz 99% fat-free ground turkey; 30 g part-skim mozzarella cheese block, cut into five 1/2-inch cubes; 1/4 cup panko breadcrumbs; 1 large egg white; 1 tbsp tomato paste; 2 tbsp water; 1/4 tsp garlic powder; 1/2 tsp onion powder; 1 tsp Italian seasoning; 1/4 tsp salt; 1/2 tsp black pepper; 8 olive oil cooking sprays; 1/4 cup marinara sauce; 1 1/2 tsp fresh parsley, chopped

Instructions

Prep 15 min · Cook 20 min

Preheat the oven to 400°F. Line a small baking sheet with parchment paper. In a mixing bowl, stir the panko and water together and let sit for 2 minutes to hydrate.
To the panko mixture, add the ground turkey, egg white, tomato paste, garlic powder, onion powder, Italian seasoning, salt, and black pepper. Mix gently by hand until just combined. Divide the meat into 5 equal portions. Flatten one portion in your palm, place a mozzarella cube in the center, and wrap the meat around it. Roll firmly into a 1 1/2-inch ball, ensuring there are no cracks and the seams are well sealed.
Place the meatballs on the prepared baking sheet and coat lightly with cooking spray. Bake for 16 to 18 minutes until the tops are lightly browned. While the meatballs bake, warm the marinara sauce in a small bowl in the microwave or in a small saucepan on the stove. Done when opaque in the center, 165°F.
Remove the meatballs from the oven and let them rest for 3 minutes so the cheese sets slightly. Serve the hot meatballs with the warm marinara for dipping and a garnish of fresh parsley.

Nutrition

Ingredients

Instructions

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