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- 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 - Marinara sauce for serving You need a blend of meats for this dish. Mixing ground beef and turkey gives great flavor. The beef adds richness, while turkey keeps it light. You also need breadcrumbs and Parmesan cheese to hold the meatballs together. They add a nice texture too. Fresh basil pesto is key. It brings a burst of herb flavor. The mozzarella cheese melts inside, creating a gooey surprise. Minced garlic adds depth with its sharp taste. For seasoning, Italian seasoning boosts the flavor. Don’t forget salt and pepper. They help balance everything in the meatballs. Olive oil is for frying, giving a golden brown crust. Finally, marinara sauce serves as a tasty topping. It complements the meatballs perfectly. In a big bowl, combine 1 lb of ground beef and 1 lb of ground turkey. Stir in 1 cup of breadcrumbs and 2/3 cup of grated Parmesan cheese. Crack in 2 large eggs, then add 2 cloves of minced garlic and 1 teaspoon of Italian seasoning. Sprinkle in some salt and pepper to taste. Use your hands to mix everything well, but be careful. Overmixing makes meatballs tough. Take about 2 tablespoons of the meat mixture and flatten it in your palm. Place a small cube of fresh mozzarella cheese in the center. Fold the edges over the cheese and roll it into a smooth ball. Repeat until you use all the meat and cheese. This makes sure each meatball is packed with cheesy goodness. Heat a good drizzle of olive oil in a skillet over medium heat. When the oil is hot, add the meatballs in batches. Don’t overcrowd the pan! Cook them for 5-7 minutes, turning them so they brown on all sides. Once browned, transfer the meatballs to a baking dish. Pour marinara sauce over them, coating them well. Preheat your oven to 375°F. After it’s hot, bake the meatballs for 20-25 minutes until fully cooked. Let them cool for a few minutes, then enjoy! To make the best meatballs, follow these key tips. First, avoid overmixing the meat mixture. When you mix too much, the meatballs can become tough. Just blend until everything is combined. Second, ensure even cooking by not overcrowding the pan. When you add too many meatballs at once, the heat doesn’t distribute well. Cook in batches to get that perfect brown crust all around. Once your meatballs are done, add a special touch. Drizzle additional pesto before serving. This adds a fresh burst of flavor. Also, garnish with fresh basil and Parmesan cheese. This makes the dish look inviting and adds extra taste. These meatballs shine when paired with the right sides. Accompany them with crusty bread or a side of pasta. The bread helps soak up the marinara sauce. A light salad is also a great choice. It adds freshness and balances the meal. Enjoy these tips to elevate your pesto mozzarella stuffed meatballs! {{image_4}} You can swap ground turkey for ground chicken. This makes the dish lighter yet still tasty. If you prefer plant-based options, use lentils or chickpeas instead. You can also change the cheese. Provolone and cheddar both melt nicely and add unique flavors. Mixing cheeses gives a fun twist to the meatballs. Want to boost the taste? Chop fresh herbs like parsley or oregano and mix them in. These herbs add freshness and depth. You can also toss in diced sun-dried tomatoes or olives. They bring a sweet and tangy kick that brightens the meatballs. Experiment with flavors to find what you love most. For a healthier option, try grilling or air frying the meatballs. Both methods keep the meatballs juicy while cutting down on oil. If you like a rich sauce, cook them on the stovetop. Brown them first, then add marinara sauce to simmer. This will infuse the meatballs with extra flavor. Choose the method that suits your taste! To keep your pesto mozzarella stuffed meatballs fresh, store them in an airtight container in the fridge. This helps maintain their flavor and texture. They are best consumed within 3-4 days. After that, they may lose some of their taste and quality. Always check for any signs of spoilage before eating. If you want to save some for later, freeze the cooked meatballs. They can stay good for up to 3 months in the freezer. When you're ready to eat, you can reheat them directly from frozen. If you prefer, thaw them overnight in the fridge for easier reheating. For a quick meal, use the microwave. Just place the meatballs on a plate and heat them until warm. If you want the best texture, warm them in the oven. Preheat the oven to 350°F (175°C) and bake until heated through. This will help keep the outside nice and firm while the cheese inside remains gooey. Yes, you can prepare the meatballs ahead of time. Just mix all the ingredients and shape them into balls. Place them in the fridge if you plan to cook them soon. If you want to save them for later, freeze the meatballs. They freeze well and can last for months. These meatballs pair nicely with many sides. You can serve them with pasta, which soaks up the marinara sauce. Crusty bread is great for dipping, too. A fresh side salad adds a nice crunch and balances the meal. To keep the cheese inside, make sure the meat mixture is tightly rolled around the cheese. Press the edges well and seal them. This will help keep the gooey mozzarella from oozing out while they cook. Enjoy your flavorful meatballs without a mess! This recipe for pesto mozzarella stuffed meatballs combines beef and turkey for great flavor. You learned how to mix the ingredients, form the meatballs, and cook them perfectly. Remember, don’t overcrowd the pan and give your meatballs space to cook evenly. Feel free to swap out ingredients or try different cooking methods for variety. These meatballs are easy to store and make a fantastic meal on busy days. Enjoy them with your favorite sides for a delicious treat!

Pesto Mozzarella Stuffed Meatballs

Indulge in mouthwatering Pesto Mozzarella Stuffed Meatballs that are sure to impress! With a blend of ground beef and turkey, fresh basil pesto, and gooey mozzarella at the heart, these meatballs are packed with flavor. Perfect for dinner or gatherings, this recipe is simple and satisfying. Click to explore the full recipe and elevate your mealtime to a new level of deliciousness!
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Ingredients
  

1 lb (450g) ground beef

1 lb (450g) ground turkey

1 cup (100g) breadcrumbs

2/3 cup (70g) grated Parmesan cheese

2 large eggs

1 cup (240ml) fresh basil pesto

8 oz (225g) 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 (about 24 oz) marinara sauce (for serving)

Instructions
 

In a large mixing bowl, combine the ground beef and ground turkey. Add the breadcrumbs, grated Parmesan cheese, eggs, minced garlic, Italian seasoning, salt, and pepper. Using your hands, mix all the ingredients until they are evenly blended, being careful not to overmix, which can toughen the meatballs.

    With clean hands, take a portion of the meat mixture, approximately 2 tablespoons, and flatten it in the palm of your hand. Place a cube of mozzarella cheese in the center of the flattened meat, then fold the edges over the cheese and roll it to form a smooth ball. Repeat the process until all of the meat mixture and mozzarella are used up.

      In a large skillet, heat a generous drizzle of olive oil over medium heat. Once the oil is hot and shimmering, carefully add the meatballs in batches, making sure not to overcrowd the pan. Cook the meatballs for about 5-7 minutes, turning them occasionally to ensure they are browned on all sides.

        Once browned, transfer the meatballs to a baking dish. Pour marinara sauce generously over the top of the meatballs, ensuring they are well coated.

          Preheat your oven to 375°F (190°C). Once preheated, place the baking dish in the oven and bake the meatballs for 20-25 minutes, or until they are fully cooked through and the cheese has melted.

            Allow the meatballs to cool for a few minutes after removing them from the oven. For an extra burst of flavor, drizzle a little additional basil pesto over the top before serving.

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

                - Presentation Tips: Serve the meatballs in a deep dish topped with marinara sauce, and garnish with a sprinkle of fresh basil and a sprinkle of additional grated Parmesan cheese for an elegant touch. Accompany with crusty bread or a side of pasta for a complete meal.