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Pesto and Bocconcini Stuffed Turkey Meatballs

Prep Time20 minsCook Time15 minsTotal Time35 mins

Stuffed meatballs are the perfect way to add a wow-factor to your next dinner party or backyard BBQ. The cocktail bocconcini add a delicious creaminess to the recipe that is balanced out by garlicky basil pesto.

 1 lb (500 g) ground lean turkey
 ½ cup (125 mL) prepared basil pesto, divided
 ¼ cup (60 mL) dry breadcrumbs
 2 tbsp (30 mL) grated onion
 1 egg
 ¾ tsp (4 mL) salt
 ½ tsp (2 mL) freshly ground pepper
 16 cocktail-size bocconcini
 1 ½ cups (375 mL) tomato sauce

Preheat the oven to 425°F (220°C). Line a baking sheet with parchment. Gently mix the ground turkey with half the pesto, the breadcrumbs, onion, egg, salt and pepper.


Divide the mixture into 16 portions. Roll the turkey mixture around a bocconcini making sure to leave no cracks so the cheese doesn’t melt out. Arrange on the prepared baking sheet. Bake for 15 to 18 minutes or until meat is cooked through and golden brown.


Meanwhile, heat the tomato sauce with the remaining pesto in small saucepan set over medium heat until simmering. Toss meatballs in sauce and serve.

Cook's Notes:

Makes 16

For an updated take on spaghetti and meatballs serve over cooked pasta. If you can’t find cocktail-size bocconcini, cut 1-inch (2.5 cm) bocconcini into quarters. Brie or goat cheese would also work in these meatballs to add a unique twist.