I’m so excited to share this new recipe for Crockpot Mozzarella-Stuffed Turkey Pesto Meatballs. They’re delicious, family-friendly, and so easy to make!
My cousin Jacquie from The Sweeter Side of Mommyhood shared a baked version of this meatball recipe on Instagram a few years ago. It sounded so simple and flavorful that I immediately started freezing pans of it. (Raw, of course. I wrote about how I freeze the meatballs here.)
Since I prefer my using crockpot over my oven I decided to try cooking the meatballs there and they were delish. They’re super easy to make. The pesto is flavorful and the cheese is perfection.
Add a side of spaghetti with extra sauce and your whole family will be happy. Enjoy, Friends!
Crockpot Mozzarella-Stuffed Turkey Pesto Meatballs
Yield: 18 Meatballs 1x
Print Recipe
Pin RecipeDescription
Serve with spaghetti.
Ingredients
- 14.5oz can diced tomatoes, undrained
- 1 pound ground turkey
- 1 large egg
- 1/2 cup basil pesto (store-bought or homemade)
- 1/2 cup Italian breadcrumbs
- 1/4 cup grated parmesan cheese
- 4–5 mozzarella string cheese sticks, cut into 4 pieces each
- 4oz mozzarella cheese, shredded (about one cup)
Directions
- In a large bowl, combine ground turkey, egg, pesto, breadcrumbs, and parmesan cheese. Form into 18 meatballs.
- Press one piece of mozzarella cheese inside each meatball and place in crockpot.
- Cover with diced tomatoes and cook 6-8 hours on low.
- Sprinkle with shredded mozzarella cheese and cook additional 5 minutes or until melted.
To Freeze and Cook Later
Label a gallon-sized plastic freezer bag with the name of the recipe, cooking instructions, and use-by date. Assemble meatballs and add to bag. (You can add diced tomatoes to bag or wait to add until the day of cooking.) Seal and freeze for up to three months.
Thoughts or questions? Leave a comment below and I’ll respond as soon as I can. I’d love to hear from you. xoxo, Kelly
I would substitute pork rinds for the bread crumbs to make this keto friendly.