Blogger Cindy Ensley of Hungry Girl por Vida makes turkey and zucchini meatballs stuffed with mozzarella. A tasty way to sneak in an extra serving of veggies!
SAVE ON THIS RECIPE!
You can make the meatballs ahead of time and freeze on a sheet pan in a single layer until frozen solid. Move the frozen meatballs to a resealable freezer plastic bag and freeze for 1 month. Bake the meatballs in a 400°F oven for about 30 minutes.
If you don’t have fresh basil, dried oregano is a great substitution in this pasta dish.
There are many sizes of mozzarella balls available today at most supermarkets. I used the smallest I could find, but use whatever size you like and make meatballs to correspond with your preferred size.
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