Published on July 1st, 2013 | by Kristen Swain0
Cheese-filled Turkey Meatballs
Yum, I mean, seriously, Yum YUMMY YUM!! These little mouthfuls are just a treat! These are a triple treat- they are the perfect single bite, the recipe can be doubled and frozen, and they are made with turkey instead of ground beef.
I love double meals. What I mean, is any meal I can double, make once, freeze half and make an easy dinner with later. This is one of those. Just toss the second half of your cheese-filled turkey meatballs into a ziploc baggie and freeze. You can freeze these about 2 months. And meatballs are pretty flexible, you can top spaghetti, make meatball subs, or add them to sauce for appetizers. Cream of mushroom soup, and meatballs with egg noodles is fast and filling as well.
For my meat mixture, I used 3lbs of ground turkey, 2 eggs, 2 tablespoons chopped garlic, 2 tablespoons italian seasoning, and 1.5 cups of italian style bread crumbs. Mix the ingredients until well mixed.
Then take cheese sticks, and cut them into smaller pieces, well, get a minion to help and this is an easy job for them. I had Annalise cut them into about 1/2 inch pieces. You can make these bigger or smaller on how much cheese you want in the center of the meatball.
Get out your mini muffin pan, I found the nonstick coating on mine was excellent for this. Also get a sheet pan for roasting your meatballs, nonstick is great because you won’t be needing any extra oil to keep them from sticking.
Fill the muffin tins about half way with the meat mixture, then add a thumbprint. The indent is where you will add your cheese.
Now top with just a little bit more meat mix. Just enough to cover the tops of the muffin tin.
take each cheese-filled turkey meatball out and roll into a round ball, placing close to each but not touching.
Bake at 400 degrees for about 15-20 minutes. Until they are done and just browned.
The cheese inside is melty and delicious.
Top some spaghetti and enjoy!