Brooklyn Style Stuffed Turkey Meatballs

45 MIN
PREP TIME
60 MIN
TOTAL TIME
8
SERVINGS
160
CALORIES

Ingredients

MEATBALLS

½ cup yellow onion, diced

3 cloves garlic, minced

¼ cup fresh Italian parsley

8 to 10 fresh basil leaves

½ cup grated Parmesan cheese

1 cup Italian bread crumbs

¼ cup turkey or chicken broth

2 eggs

1½ teaspoons sea salt

1 teaspoon black pepper

2 packages (16 ounces each) Farm to Family® Fresh Ground Turkey

16 ounces mozzarella cheese, cut into 3/4-inch dice

TOMATO SAUCE

1 can (24 ounces) crushed tomatoes

1 can (6 ounces) tomato paste

¾ cup turkey or chicken broth

2 whole bay leaves

½ teaspoon red pepper flakes

1 teaspoon dried oregano

1 teaspoon dried basil

Salt and black pepper, to taste

Directions

1 For meatballs, combine onion, garlic, parsley and fresh basil in a food processor. With knife blade of food processor, pulse to chop mixture. Do not puree.
2Combine chopped vegetables, Parmesan cheese, bread crumbs, broth, eggs, salt and black pepper in large bowl; blend well.
3Add ground turkey, blend by hand only. Be careful not to overmix. Place in refrigerator and chill 30 minutes.
4Form meatballs. Place one piece diced mozzarella cheese in center of each meatball, then round by hand. (Use a thin coating of oil on hands.)
5Place meatballs on slightly greased sheet pan. Bake at 350°F 12 to 15 minutes until cooked to internal temperature of 165°F
6Move meatballs to slow cooker and top with crushed tomatoes, tomato paste, broth, bay leaves, red pepper flakes, dried oregano and dried basil. Season with salt and black pepper. Keep warm in slow cooker until serving.

Nutrition Facts

Per serving
160
Calories
4g
Total Fat
10 g
Carbs
18g
Protein