Ingredients
- 1 pound ground turkey
- 1/2 cup Italian breadcrumbs
- 1/2 cup grated Parmesan
- 1/2 cup pesto
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper
- 1 large egg, beaten
- 4 ounces fresh mozzarella cheese, cut into 1/2-inch cubes
- 5 cups Classic Tomato Basil Sauce
- 1/2 cup low-sodium chicken broth
Directions
-
Preheat the oven to 400 degrees F. Line a baking sheet with parchment paper.
-
Combine the turkey, breadcrumbs, Parmesan, pesto, salt, pepper and egg in a large mixing bowl with your hands, taking care to not overwork the meat. Form golf ball-size meatballs (about 24) and stuff each with 1 mozzarella cube. Evenly space the meatballs on the baking sheet. Bake until just starting to brown, 15 minutes.
-
Add the Classic Tomato Basil Sauce and chicken broth to the slow cooker. Transfer the meatballs to slow cooker, cover and cook on low 4 to 6 hours.
-
Allow the meatballs to cool slightly before serving, and adjust with salt and pepper, if necessary.