Caprese Meatballs

(from largomason’s recipe box)

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

  1. Preheat the oven to 400 degrees F. Line a baking sheet with parchment paper.

  2. 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.

  3. 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.

  4. Allow the meatballs to cool slightly before serving, and adjust with salt and pepper, if necessary.

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