These Cheesy Stuffed Turkey Meatballs are a fun and flavorful appetizer that always disappears fast. Each bite hides a gooey mozzarella center, making them extra special and perfect for parties. Easy to bake and simple to serve with toothpicks, they’re an instant hit for holidays and gatherings.

Why You’ll Love This Recipe :

• Gooey cheese-filled center

• Lighter option made with ground turkey

• Easy sheet-pan preparation

• Perfect for parties and holidays

Equipment :

• Baking sheet

• Aluminum foil

• Cooking spray

• Large mixing bowl

• Measuring cups and spoons

• Knife

• Cutting board

• Saucepan (for warming marinara)

• Oven

Ingredients :

• 1 pound ground turkey

• 3/4 cup panko bread crumbs

• 1/2 cup grated Parmesan cheese

• 1/2 cup chicken broth

• 1 large egg

• 2 tablespoons chopped fresh parsley, plus extra for garnish

• 2 garlic cloves, minced

• 1 teaspoon kosher salt

• 1/2 teaspoon dried oregano

• 1/4 teaspoon freshly ground black pepper

• 1 (8-ounce) block mozzarella cheese, cut into twenty 1/2-inch cubes

• 1 (24-ounce) jar marinara sauce

Instructions :

1. Preheat the oven to 350°F. Line a baking sheet with aluminum foil and lightly coat with cooking spray.

2. In a large bowl, combine the ground turkey, panko, Parmesan, chicken broth, egg, parsley, garlic, salt, oregano, and black pepper. Mix until just combined.

3. Divide the mixture into 20 equal portions.

4. Place a cube of mozzarella in the center of each portion and gently form the meat mixture around it to create a sealed meatball.

5. Arrange the meatballs on the prepared baking sheet.

6. Bake for 15–20 minutes, until fully cooked through.

7. While the meatballs bake, warm the marinara sauce in a saucepan.

8. Spoon marinara sauce over the cooked meatballs and garnish with additional parsley before serving.

Tips & Notes :

• Seal the meatballs completely to prevent cheese from leaking.

• Avoid overmixing to keep the meatballs tender.

• Serve with toothpicks or small skewers for easy grabbing.

Storage & Make-Ahead :

• Make-Ahead: Shape the meatballs ahead and refrigerate up to 24 hours before baking.

• Fridge: Store leftovers in an airtight container for up to 3 days.

• Freezer: Freeze unbaked or baked meatballs for up to 2 months.

• Reheat: Warm in the oven or simmer gently in marinara sauce.

Serving Suggestions :

• Serve with toothpicks for easy snacking

• Pair with extra marinara for dipping

• Add to an appetizer platter or buffet

Frequently Asked Questions

Q1: Can I use ground beef instead of turkey?
A1: Yes, ground beef or chicken both work well.

Q2: How do I keep the cheese inside the meatballs?
A2: Make sure the mozzarella is fully enclosed with no cracks.

Q3: Can these be cooked in sauce instead of baked?
A3: Yes, you can simmer them gently in marinara until cooked through.