Ever had a meatball stuffed with mozzarella cheese? Baked to perfection in the oven, and you take a bite and all that ooey gooey mozzarella cheese is in there. You’ve got to try these! I wont take no for an answer. You seriously have to try these!
I mean really, nothing sounds bad about a mozzarella stuffed turkey meatball does it? Don’t have ground turkey? So what? Use ground beef or ground chicken. Either of those would be just as delicious.
Oh silly me, I forgot to mention. No breadcrumbs! Nope, nada, none, zilch, zero. What did I use instead you ask? Oats and flax seeds! Yes you read that correctly! What a nutrition punch those two secret ingredients give!
These are such a sinch to make and so easy to double or triple if you are making these for a party.
Here’s your shopping list:
Ground turkey – onion – carrot – egg – old fashioned oats – flax seeds – Italian seasoning – garlic – salt – pepper – paprika – mozzarella cheese
Let’s start out by getting our oats and flax seeds ready to go. I just place the oats and flax seeds in a high powered blender and blend until the mixture resembles whole-wheat flour. For those of you who have never used whole-wheat flour it’s basically just a coarse flour.
Now that you’ve got your oats and flax seeds ready, grab a large bowl and toss in the ground turkey, diced onion, grated carrot, egg, Italian seasoning, salt, pepper, paprika and the oat and flax seed mixture. At this point I like to grate in my garlic. You can grate or finely dice yours.
I like to use a 1-1/2 tablespoon cookie scoop to make my meatballs, but before you start to roll them you are going to want to get your mozzarella cheese ready. I like to by the orchetitte shaped mozzarella cheese balls, but you can use whatever type you prefer, you can grab a brick of mozzarella from the grocery store and just cut it into cubes. That would work just as well. I just wouldn’t use shredded cheese.
Ok, now I’m not going to tell you how many meatballs this makes because every time I make these I get a different amount. Sometimes I get 20, sometimes I get more. You may want to make smaller or bigger meatballs, you’ll just have to adjust the cooking time.
Line a baking sheet with foil and drizzle with a little olive oil. I like to use the foil because it makes for easy clean up.
Grab your cookie scoop and make a meatball. Push a hunk of mozzarella cheese into the center and re-roll the meat to make sure the cheese is completely covered. Continue until all the meat has been rolled into meatballs.
Bake in a preheated 375 degree oven for 20 to 25 minutes until the turkey is completely cooked.
Serve these with your favorite pasta sauce. Make a meatball sandwich. Boil some noodles and serve up a bowl of spaghetti and meatballs.
- 1-1/4 pounds ground turkey
- 1 small onion, finely diced
- 1 small carrot, finely grated
- 1 egg
- 1 tbsp. Italian seasoning
- 1 tsp. salt
- 1/2 tsp. pepper
- 1 tsp. paprika
- 2 cloves garlic, grated or finely minced
- 1/2 cup old fashioned oats
- 3 tbsp. flax seeds
- Mozzarella cheese, Orecchiette shaped
- Preheat oven to 375.
- Line a baking sheet with foil and drizzle with a little olive oil, set aside.
- Place old fashioned oats and flax seeds into a high powered blender and blend until ground.
- In a large bowl combine the turkey, onion, carrot, egg, Italian seasoning, salt, pepper, paprika, garlic and oat and flax seeds mixture. Mix with your hands until just combined.
- Using a 1-1/2 tablespoon cookie scoop form the meat mixture into balls.
- Press a mozzarella cheese ball into the center of the meatball and re-roll to ensure all the cheese is stuffed inside the meat.
- Place the meatballs on the prepared baking sheet and bake in the preheated oven for 20 to 25 minutes or until the turkey is completely cooked.
- Serve with your favorite pasta sauce.