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To make these tasty meatballs, gather the following items: - 1 lb ground beef - 1 lb ground turkey - 1 cup breadcrumbs - 2/3 cup grated Parmesan cheese - 2 large eggs - 1 cup fresh basil pesto - 8 oz fresh mozzarella cheese, cut into small cubes - 2 cloves garlic, minced - 1 teaspoon Italian seasoning - Salt and pepper to taste - Olive oil for frying - 1 jar marinara sauce (for serving) These ingredients work together to create a rich flavor. The mix of beef and turkey keeps the meatballs juicy. Fresh mozzarella gives a nice surprise in each bite. You can swap a few items if you need to. Use ground chicken instead of beef or turkey. If you want a lighter option, try ground turkey only. For a gluten-free version, replace breadcrumbs with almond flour or oats. You can use nutritional yeast instead of Parmesan for a dairy-free option. Serve these meatballs with marinara sauce for dipping. They also taste great over pasta or in a sub sandwich. A side salad or garlic bread pairs well, too. Add a sprinkle of extra pesto on top for a burst of fresh flavor. Start by grabbing a large mixing bowl. Add 1 pound of ground beef and 1 pound of ground turkey. Next, mix in 1 cup of breadcrumbs and 2/3 cup of grated Parmesan cheese. Crack in 2 large eggs and add 2 cloves of minced garlic. Toss in 1 teaspoon of Italian seasoning, along with salt and pepper to taste. Use your hands to mix everything well. You want a smooth blend that holds together. Now, take a handful of the meat mixture, about 2 tablespoons. Flatten it in your palm. Place a small cube of fresh mozzarella cheese in the center. Carefully wrap the meat around the cheese, forming a ball. Make sure the cheese is completely covered. This step is key to a gooey surprise inside! Repeat this process with the rest of the mixture and mozzarella cubes until you have a tray full of meatballs. Heat some olive oil in a large skillet over medium heat. Once the oil is hot, add the meatballs. Cook them in batches to avoid crowding. Brown the meatballs on all sides for about 5 to 7 minutes. After browning, transfer them to a baking dish. Spoon marinara sauce over the meatballs. Preheat your oven to 375°F (190°C) and bake the meatballs for 20 to 25 minutes. They are done when cooked through and the cheese is all melty. Let them cool a bit before serving. Drizzle with extra pesto for a burst of flavor! To make sure your meatballs stay moist, choose a mix of ground beef and turkey. The beef gives flavor, while the turkey keeps them light. Mix in breadcrumbs and eggs to help with texture. Adding grated Parmesan cheese also adds moisture. Don’t overmix the meat; just combine until mixed. Overmixing can lead to tough meatballs. To avoid cheese leaking out while cooking, use small cubes of mozzarella. Make sure to wrap the meat tightly around the cheese. Form each meatball carefully, sealing all edges well. If you notice any cracks, pinch them closed. Keep the meatballs chilled before cooking. This helps the cheese stay inside during cooking. Serve your pesto mozzarella stuffed meatballs with marinara sauce on top. This adds flavor and moisture. You can also garnish with fresh basil or a sprinkle of extra Parmesan cheese. For sides, consider garlic bread or a fresh salad. These pair nicely and add color to your plate. Don’t forget to drizzle more pesto on top for a tasty touch. {{image_2}} You can use many types of meat in these meatballs. Ground beef and ground turkey are my favorites. They mix well and give a great taste. However, you can also try ground chicken or pork. Each type brings its own flavor. If you're feeling adventurous, mix two meats together. This adds depth to your dish. While mozzarella is classic, feel free to switch it up. Try using provolone or fontina cheese. These cheeses melt nicely and add a different taste. For a twist, consider using goat cheese for a tangy flavor. Mixing cheeses can also work well. Combine mozzarella with a bit of Parmesan for a rich taste. You can make these meatballs meat-free too. Start with plant-based ground meat. Brands like Beyond Meat offer great options. You can also use lentils or chickpeas as a base. For cheese, look for vegan mozzarella. It melts well and keeps the dish creamy. Add some extra veggies or grains for a more filling meal. To keep your pesto mozzarella stuffed meatballs fresh, let them cool first. Place them in an airtight container. If you stack them, add parchment paper between layers. This helps prevent them from sticking together. Store them in the fridge for up to 3 days. For longer storage, consider freezing. To reheat the meatballs, use the oven for the best results. Preheat your oven to 350°F (175°C). Place the meatballs in a baking dish with a splash of marinara sauce. Cover with foil to prevent drying. Heat for about 15-20 minutes, or until warmed through. You can also microwave them for quick reheating, but the oven keeps them moist. Freezing is a great way to save these tasty meatballs for later. After forming the meatballs, lay them flat on a baking sheet. Freeze them for about 1-2 hours until firm. Then, transfer them to a freezer-safe bag. Label the bag with the date. They can last up to 3 months in the freezer. When ready to cook, bake from frozen, adding a few extra minutes to the cooking time. Yes, you can use store-bought pesto! It saves time and still tastes great. Just look for a brand with fresh ingredients. This choice makes cooking easier without losing flavor. You can tell when the meatballs are done by checking their color and temperature. They should be golden brown on the outside. Use a meat thermometer to check the inside. The center should reach 160°F (71°C). If you don’t have a thermometer, cut one open. The meat should no longer be pink, and the cheese should be gooey. Many sides go well with these meatballs. Here are some ideas: - Spaghetti or any pasta - Garlic bread - A fresh green salad - Steamed vegetables - Risotto These sides complement the rich flavors and make a complete meal. Enjoy your cooking! This blog covered all you need for pesto mozzarella stuffed meatballs. We discussed the key ingredients, along with tasty variations, and how to make them flavorful. I shared tips for moisture and preventing cheese leakage. Remember to store them right and reheat carefully for the best taste. No matter how you enjoy these meatballs, they can fit any meal. Try mixing it up with different cheeses or meats. You'll have a fun dish that satisfies everyone. Enjoy making and sharing your flavorful meatballs!

Pesto Mozzarella Stuffed Meatballs

Indulge in the ultimate comfort food with these Pesto Mozzarella Stuffed Meatballs! Juicy ground beef and turkey are combined with fresh basil pesto and hidden cubes of mozzarella for a cheesy surprise. Perfect for any occasion, these meatballs are easy to make and bursting with flavor. Ready in just 50 minutes, they pair perfectly with marinara sauce. Click to explore this delicious recipe and impress your family tonight!
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Ingredients
  

1 lb ground beef

1 lb ground turkey

1 cup breadcrumbs

2/3 cup grated Parmesan cheese

2 large eggs

1 cup fresh basil pesto

8 oz fresh mozzarella cheese, cut into small cubes

2 cloves garlic, minced

1 teaspoon Italian seasoning

Salt and pepper to taste

Olive oil for frying

1 jar marinara sauce (for serving)

Instructions
 

In a large mixing bowl, combine the ground beef, ground turkey, breadcrumbs, grated Parmesan cheese, eggs, minced garlic, Italian seasoning, salt, and pepper. Mix until well combined.

    Take a handful of the meat mixture (about 2 tablespoons) and flatten it in your palm. Place a cube of mozzarella cheese in the center and wrap the meat around it, forming a ball. Repeat with the remaining mixture and mozzarella.

      In a large skillet, heat olive oil over medium heat. Once hot, add the meatballs, cooking in batches to avoid overcrowding. Brown the meatballs on all sides for about 5-7 minutes.

        After browning, transfer the meatballs to a baking dish. Spoon the marinara sauce over the top of the meatballs.

          Preheat your oven to 375°F (190°C). Bake the meatballs for 20-25 minutes until cooked through and the cheese is melted.

            Allow the meatballs to cool for a few minutes before serving. Drizzle with additional pesto for added flavor.

              Prep Time: 20 minutes | Total Time: 50 minutes | Servings: 4