Stuffed turkey meatballs

By Christine Cushing
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  • 142 grams mozzarella cheese
  • 455 grams lean ground turkey
  • 1/4 cup fine breadcrumbs
  • 1 large egg
  • 2 green onions, white and green parts, thinly sliced
  • 2 cloves garlic, finely chopped
  • 1 teaspoon dried thyme
  • 1 teaspoon dried oregano
  • Pinch of fine sea salt and freshly ground pepper
  • 1/3 cup extra-virgin olive oil
  • 3/4 cup medium-spicy salsa
  • 3/4 cup pureed jarred tomatoes
  • Grated zest and juice from 1 lime


  1. Using a sharp knife, cut the mozzarella cheese into one centimeter cubes to make 18 evenly sized pieces. Set aside at room temperature.
  2. In a large bowl, combine the turkey, breadcrumbs, egg, green onions, garlic, thyme, oregano, salt and pepper. Mix gently with your hands.
  3. Taking one tablespoon at a time, shape the meat mixture into 18 balls and bury a cube of cheese in the middle of each ball.
  4. In a medium nonstick skillet, heat the olive oil over high heat.
  5. Fry the meatballs in the hot oil for approximately ten minutes, shaking the pan so the meatballs brown evenly. Transfer the meatballs to a plate lined with paper towel to drain any excess oil.
  6. In a small bowl, combine the salsa, pureed tomatoes, lime zest and juice.
  7. Serve the meatballs on a large platter with a side of salsa dip.

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