Crockpot Mozzarella-Stuffed Turkey Pesto Meatballs

  • Author: Kelly McNelis
  • Yield: 18 Meatballs 1x


Serve with spaghetti.


  • 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
  • 45 mozzarella string cheese sticks, cut into 4 pieces each
  • 4oz mozzarella cheese, shredded (about one cup)


  1. In a large bowl, combine ground turkey, egg, pesto, breadcrumbs, and parmesan cheese.  Form into 18 meatballs.
  2. Press one piece of mozzarella cheese inside each meatball and place in crockpot.
  3. Cover with diced tomatoes and cook 6-8 hours on low.
  4. 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.