Mini Mozzarella Stuffed Turkey Zucchini Meatball Orrechiette

Mini Mozzarella Stuffed Turkey Zucchini Meatball Orrechiette

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!

Prep Time

40

Minutes

Total Time

1:00

Hr:Mins

Makes

8 to 10

servings

Meatballs
1
cup shredded zucchini (about 1 medium)
Salt
1
egg
1
lb ground turkey
1/2
cup Progresso® Italian style bread crumbs
1/3
cup grated red onion
2
tablespoons grated Parmesan cheese
1/2
teaspoon salt
1/4
teaspoon pepper
2
cloves garlic, grated
About 1/2 cup pearl mozzarella
Pasta
1
box (1 lb) orecchiette (tiny disk) pasta
Sauce
2
tablespoons olive oil
1/2
cup finely chopped onion
2
cloves garlic, finely chopped
2
cans (14.5 oz each) Muir Glen® organic fire roasted diced tomatoes, undrained
Salt and pepper to taste
3
tablespoons chopped fresh basil leaves
  1. Heat oven to 400°F. Line sheet pan with cooking parchment paper or silicone nonstick baking mat. Sprinkle grated zucchini lightly with salt; toss to coat. Set aside while preparing other ingredients.
  2. Squeeze out as much of the zucchini liquid as you can; there will be a few tablespoons. Discard liquid.
  3. In large bowl, gently mix all Meatball ingredients except mozzarella cheese until combined. To make each Meatball, scoop 1 teaspoonful mixture into hand; flatten into a patty. Place 1 mozzarella pearl in center of patty; enclose cheese completely inside mixture. With hands, roll into ball; place in pan. Repeat to make remaining meatballs.
  4. Bake in center of oven about 20 minutes or until thermometer inserted in center of meatballs reads 165°F and cheese is melted.
  5. Meanwhile, cook pasta to al dente as directed on box.
  6. To make Sauce, in 10-inch skillet, heat olive oil over medium heat. Add chopped onion; cook until translucent. Add chopped garlic; cook 60 seconds longer. Stir in tomatoes with liquid. Simmer until most of liquid has been reduced. Add salt and pepper to taste. Remove from heat; stir in basil.
  7. Toss cooked pasta, meatballs and sauce. Garnish with additional fresh basil.
Makes 8 to 10 servings
Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
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.

Nutrition Information:

1 Serving (1 Serving)
        Exchanges: Free*Percent Daily Values are based on a 2,000 calorie diet.