Caprese Meatballs
Caprese Meatballs
- Level: Easy
- Yield: 12 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 12 servings
- Calories
- 334
- Total Fat
- 25
- Saturated Fat
- 6
- Carbohydrates
- 14
- Dietary Fiber
- 4
- Sugar
- 4
- Protein
- 16
- Cholesterol
- 55
- Sodium
- 605
- Total: 6 hr 45 min
- Prep: 25 min
- Cook: 6 hr 20 min
- Level: Easy
- Yield: 12 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 12 servings
- Calories
- 334
- Total Fat
- 25
- Saturated Fat
- 6
- Carbohydrates
- 14
- Dietary Fiber
- 4
- Sugar
- 4
- Protein
- 16
- Cholesterol
- 55
- Sodium
- 605
- Total: 6 hr 45 min
- Prep: 25 min
- Cook: 6 hr 20 min
Ingredients
1 pound ground turkey
1/2 cup Italian breadcrumbs
1/2 cup grated Parmesan
1/2 cup pesto
1 teaspoon kosher salt
1/2 teaspoon black pepper
1 large egg, beaten
4 ounces fresh mozzarella cheese, cut into 1/2-inch cubes
5 cups Classic Tomato Basil Sauce, recipe follows
1/2 cup low-sodium chicken broth
Classic Tomato Basil Sauce:
4 pounds ripe plum tomatoes or two 28-ounce can diced tomatoes in juice, such as Organic Muir Glen
2 heads garlic, cloves peeled and halved lengthwise
3/4 cup extra-virgin olive oil
1 1/2 teaspoons hot red pepper flakes
Salt and pepper
Salt and pepper
1 cup chopped fresh basil
Directions
- Preheat the oven to 400 degrees F. Line a baking sheet with parchment paper.
- Combine the turkey, breadcrumbs, Parmesan, pesto, salt, pepper and egg in a large mixing bowl with your hands, taking care to not overwork the meat. Form golf ball-size meatballs (about 24) and stuff each with 1 mozzarella cube. Evenly space the meatballs on the baking sheet. Bake until just starting to brown, 15 minutes.
- Add the Classic Tomato Basil Sauce and chicken broth to the slow cooker. Transfer the meatballs to slow cooker, cover and cook on low 4 to 6 hours.
- Allow the meatballs to cool slightly before serving, and adjust with salt and pepper, if necessary.
Classic Tomato Basil Sauce:
- Cut an "X" in the bottom of each tomato and blanch in a large pot of boiling water 10 seconds. Immediately transfer the tomatoes with a slotted spoon to an ice bath to cool, then peel, seed and chop.
- Cook the garlic in the oil in a small, heavy pot over medium heat, stirring occasionally until golden, 3 to 5 minutes. Add the tomatoes and red pepper flakes, season with salt and pepper, and add the fresh basil. Cover and simmer 1 hour, stirring occasionally.
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