Better Spaghetti and Smoked Mozzarella Meatballs
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
1 Pound Ground Turkey3/4 Cup Panko Bread Crumbs3 Tablespoons Skim Milk (just enough for saturating the panko)1/4 Cup Parsley1/8 Cup Oregano (optional--use less for less spice)4 Dashes Black Pepper (optional--to taste)1 Tablespoon Garlic Powder OR1 Clove Fresh, Finely Chopped Garlic2 Eggs OR3 Egg Whites2 Tablespoons Olive Oil (for the pan)4 Ounces Smoked Mozzarella, Cut Into 4 Blocks (or other cheese)1 4-5 Serving Jar of Marinara of Your Choice OR4 Servings Homemade Marinara Sauce4 Servings Spaghetti, al dente
1. Mix together skim milk and 1/4 cup panko so that it is fully saturated. Sit aside rest of panko in medium bowl for later use.
2. Using a large mixing bowl and spoon, mix ground turkey, panko and milk mixture, parsley, oregano, black pepper, garlic and eggs/egg whites.
3. Heat 1 tablespoon olive oil on medium heat using large nonstick pan.
4. Form 1/4 of meat mixture into a ball. Poke a hole in the ball using finger or thumb. Insert 1 piece of cheese into hole and close meatball around hole.
5. Roll meatball in remaining panko until fully coated.
6. Carefully place meatball in olive oil.
7. Repeat steps 4 through 6 for each meatball.
After all meatballs are in nonstick pan, move them around carefully until each is fully brown on all sides. They should look like giant hamburger patties at this point.*
8. Remove meatballs to plate temporarily. Allow them to cool until they are comfortable to touch.
9. As meatballs cool, add 1 tablespoon olive oil to shallow pan (it can be the same that the meatballs were browned in) and add marinara sauce.
10. Bring marinara sauce to boil, then reduce heat to simmer.
11. Very carefully reshape meatballs into balls one by one. Be very gentle; otherwise, the meatballs will crumble!
12. When reshaped to your liking, add meatballs to simmering marinara.
13. Spoon marinara onto each meatball so that it is covered in sauce.
14. Cover pan and allow meatballs and marinara to simmer, stirring and moving meatballs over occasionally for approximately 50 minutes.*
15. While meatballs simmer, boil spaghetti to your liking. Enjoy!
Serving Size: Makes 4 giant, cheese stuffed meatballs
2. Using a large mixing bowl and spoon, mix ground turkey, panko and milk mixture, parsley, oregano, black pepper, garlic and eggs/egg whites.
3. Heat 1 tablespoon olive oil on medium heat using large nonstick pan.
4. Form 1/4 of meat mixture into a ball. Poke a hole in the ball using finger or thumb. Insert 1 piece of cheese into hole and close meatball around hole.
5. Roll meatball in remaining panko until fully coated.
6. Carefully place meatball in olive oil.
7. Repeat steps 4 through 6 for each meatball.
After all meatballs are in nonstick pan, move them around carefully until each is fully brown on all sides. They should look like giant hamburger patties at this point.*
8. Remove meatballs to plate temporarily. Allow them to cool until they are comfortable to touch.
9. As meatballs cool, add 1 tablespoon olive oil to shallow pan (it can be the same that the meatballs were browned in) and add marinara sauce.
10. Bring marinara sauce to boil, then reduce heat to simmer.
11. Very carefully reshape meatballs into balls one by one. Be very gentle; otherwise, the meatballs will crumble!
12. When reshaped to your liking, add meatballs to simmering marinara.
13. Spoon marinara onto each meatball so that it is covered in sauce.
14. Cover pan and allow meatballs and marinara to simmer, stirring and moving meatballs over occasionally for approximately 50 minutes.*
15. While meatballs simmer, boil spaghetti to your liking. Enjoy!
Serving Size: Makes 4 giant, cheese stuffed meatballs
Nutritional Info Amount Per Serving
- Calories: 420.9
- Total Fat: 24.4 g
- Cholesterol: 199.3 mg
- Sodium: 258.6 mg
- Total Carbs: 12.7 g
- Dietary Fiber: 2.5 g
- Protein: 35.7 g
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