Tasty Tuesday – Pesto & Mozzarella Meatballs

       For my Hubby’s birthday he asked for my famous pesto meatballs. I decided to take them up a notch and stuff them with mozzarella cheese!! It is a simple recipe that I have just made up along the way, so if there is anything that you would change, do it! And let me know what you may have done differently I love feedback!

Pesto Mozzarella Meatballs

3 lbs. Ground Turkey

1 lb. Mild Sweet Italian Sausage



Italian Seasoning

1 large egg

I didn’t specify how much pesto or seasoning to use because I’m a firm believer of seasoning to taste. You may like a little less pesto than me and want to put just a smidgeon in.

If you can’t find any pesto (story of my life in my tiny little town) it is super easy to make. Here is all you need:


Fresh Basil

Parmesan cheese

Pine nuts

Olive oil


I chop up my basil into ribbons and add that into my food processor with the pine nuts, Parmesan, and salt. Start to chop/blend that together and pour into the top the Olive Oil. You want a slightly chunky yet smooth paste…. I know totally counterdicting myself there, but if you have ever seen pesto before you know what I mean. If you haven’t seen pesto before but have seen humus it has a texture similar to that!

Pre heat your oven to 350 degrees.  I prefer to bake my meatballs so they are less greasy!

In a large bowl mix your ground turkey and your sausage together. Combine your meat with one large egg as a binder. I put in some basic Italian seasoning and some chopped garlic. Next add your pesto.


Mix well until all seasonings and pesto is well incorporated. It should look a little something like this:


Next grab out a cookie sheet and a cooling rack or two. Place the cooling rack inside the cookie sheet. This will allow any of those unwanted fats to drain down. Now it is time to assemble the meatballs. Here is my assembly line:


Take a scoop of the meatball mixture and flatten it in the palm of your hand like so:


Add your shredded Mozzarella to the middle.


Take another pinch of the meatball mixture and place that on top of the cheese and then fold the sides all around to form a meat ball.


The meatballs don’t expand so you can put them as close together as you would like on your cooling rack.


Bake them for between 20-25 minutes and then serve with pasta and your favorite sauce. I used a tomato sauce that I made from scratch! Thanks to some neighbors of ours we have been getting fresh tomatoes every week and I needed something to do with them. Maybe here soon I will share that recipe… that is if I can convince the Hubby! He swears it is going to be the next Prego sauce on the shelves so he doesn’t want me to share the secret recipe! Silly man! So I will share the one picture I took of the sauce when it was starting to cook.


I unfortunately don’t have a picture of what everything looks like once finished… I know I do that a lot, but my house is full of hungry people and that night we had Amy and her family over to celebrate, so you will have to forgive me this one last time!!

If you try out the recipe please let me know how it turned out!

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