Description
Mozzarella-Stuffed Turkey Meatballs with Spinach and Garlic are a weeknight favorite. Juicy turkey, melty cheese, and fresh greens. Simple, flavorful, comforting.
Ingredients
Scale
- Base Ingredients:
- 1 lb (450g) lean ground turkey (93/7 recommended)
- 5 oz (140g) fresh spinach, roughly chopped
- 4 oz (115g) fresh mozzarella, cut into ½-inch cubes
- 1 large egg
- ½ cup Panko breadcrumbs (use gluten-free for GF option)
- ½ small yellow onion, finely minced
- 4 cloves garlic, minced (or more, I won’t judge!)
- Flavor Boosters:
- ¼ cup grated Parmesan cheese
- 1 tsp dried oregano
- ¼ tsp red pepper flakes (or more for heat)
- ½ tsp salt, plus more to taste
- ¼ tsp black pepper, plus more to taste
- For Cooking:
- 1 tbsp olive oil
- Optional Garnishes & Serving:
- Fresh basil, chopped (for garnish)
- Marinara sauce (for serving)
Instructions
- Prep Your Mozzarella-Stuffed Turkey Meatball Mix:: Alright, first things first, grab a big bowl. Like, your biggest mixing bowl, because things are about to get a little hands-on! In goes your ground turkey, that finely chopped spinach (don’t worry, it’ll shrink down), minced onion, and all that glorious garlic. Add the egg, Panko, Parmesan, oregano, red pepper flakes, and a good sprinkle of salt and pepper. Now, the fun part: get in there with your hands! I usually take off my rings and just squish it all together until it’s evenly combined. You want to mix it enough so everything’s distributed, but don’t overmix, or your meatballs can get tough. This is where I always feel like a kid playing with mud, honestly.
- Stuffing Your Turkey Meatballs:: Time for the cheese! Lay out your mozzarella cubes. Take about 2 tablespoons of the turkey mixture, flatten it gently in your palm, and pop a cube of mozzarella right in the center. Now, carefully mold the turkey mixture around the cheese, sealing it completely. You really want to make sure there are no gaps, or that beautiful cheese will escape during cooking, and that’s just sad! I always make a few that look a bit lopsided, but hey, they still taste amazing. This step takes a little patience, but it’s so worth it for that gooey surprise inside each of your turkey meatballs.
- Sear the Meatballs:: Heat a large non-stick skillet over medium-high heat and add a drizzle of olive oil. Once it’s shimmering, carefully place your stuffed turkey meatballs in the pan, making sure not to overcrowd it. You want them to get a nice, golden-brown crust all around. Let them sear for about 2-3 minutes per side, turning gently with tongs. I love how the kitchen starts to smell absolutely incredible right about now—garlic and browning turkey, mmm! If your pan isn’t big enough, do this in batches; crowding will steam them instead of searing.
- Finish Cooking Your Stuffed Turkey Meatballs:: Once your meatballs are beautifully browned on all sides, reduce the heat to medium-low. If you’re serving them with marinara, you can pour a jar of your favorite sauce right over them, letting them simmer gently. If not, you can add a splash of chicken broth or water and cover the pan. Let them cook for another 10-12 minutes, or until they’re cooked through and the internal temperature reaches 165°F (74°C). This slow simmer ensures they stay juicy and gives that mozzarella time to get perfectly melty inside. I always sneak a peek to see the cheese bubbling!
- Check for Doneness:: To be absolutely sure your stuffed turkey meatballs are done, grab a meat thermometer and check the internal temperature. It should read 165°F (74°C). If you don’t have one, cut into one of the larger meatballs—it should be opaque throughout with no pink, and that cheese should be gloriously gooey. I once pulled them off too early, and let’s just say, raw turkey is not a good look. Better safe than sorry, hon!
- Serve & Enjoy:: Once they’re done, take them off the heat and let them rest for a minute or two. This helps keep all those delicious juices inside. Serve your stuffed turkey meatballs warm, maybe over pasta with extra marinara, or with a fresh salad. I love sprinkling a little fresh basil on top for a pop of color and flavor. Seeing that melty mozzarella ooze out when you cut into one? Pure kitchen magic, every single time. Enjoy the fruits of your labor!