241 inch cubesItalian cheese(like mozzarella or provolone)
32ouncesmarinara sauce(homemade or store-bought)
fresh cooked pasta for serving (optional)
Instructions
Preheat oven to 425 degrees. Line a baking sheet with foil and spray with nonstick cooking spray; set aside.
In a large bowl, combine the ground turkey, parmesan cheese, bread crumbs, eggs, milk, parsley, tomato paste, minced garlic, and kosher salt. Mix together until well combined.
Measure out about ⅓ cup of the turkey mixture. Roll into a ball and then flatten slightly into a patty. Place a cube of cheese in the center of the patty, then close the meatball around cheese and shape into a ball again. Place on prepared baking sheet and continue making the rest of the stuffed meatballs (you should have about 24 meatballs total).
Bake the meatballs in a preheated oven for about 15-17 minutes. While the meatballs bake, heat marinara sauce in a large pot on the stove until it simmers.
Add the cooked meatballs to the sauce and simmer on medium-low heat for 20 minutes. Serve with spaghetti, if desired.
Notes
Use a ground turkey blend that is 88% to 93% lean. If you go too lean, the meatballs will be dry and not juicy.
If you don't have Italian-style bread crumbs, use regular bread crumbs with some dried Italian seasoning mixed in.
You can make these ahead of time and bake before serving. Just store the stuffed meatballs in an airtight container in the refrigerator.
Serve with jars of your favorite marinara sauce or make your own with this recipe for Simple Marinara Sauce.
Serve over a plate of spaghetti or serve individually as an appetizer.
Leftovers can be stored in an airtight container in the refrigerator for up to four days.