Mozzarella-Stuffed Italian Turkey Meatballs

Ingredients

• 4 Zucchini
• 2 Garlic Cloves
• 4 Parsley Sprigs
• 12 oz Ground Turkey
• ¼ cup Ricotta Cheese
• 1 Tbsp. Italian Seasoning Blend
• 2 ⅝ oz Fresh Ciliegine
• Mozzarella
• 8 fl. oz. Marinara Sauce
• Olive Oil
• Salt Pepper

Instructions

1. 1

   Cook Within: When forming meatballs, use wet hands to prevent sticking and avoid overworking meat for easy- to-shape, tender meatballs. Fresh mozzarella is often named by the size into which curds are formed. These meatballs use Ciliegine, or cherry-sized mozzarella

2. 2

   Prepare the Ingredients: Trim zucchini ends and cut lengthwise into ¼” planks. (In case zucchini is ice-bruised, simply removed bruised areas.) Stack planks and cut into ¼” noodles. Mince garlic. Mince parsley, both stems

3. 3

   Finish the Meatballs: Add seared meatballs to pan containing sauce. Bring to a simmer, cover, and cook until meatballs reach a minimum internal temperature of 165 degrees, 7-10 minutes. Remove pan from burner. While meatballs finish, cook noodles.

4. 4

   Form and Sear Meatballs: ricotta, half the Italian seasoning, ¼ tsp. salt, and a pinch of pepper. Divide into eight equal-sized balls. Press your thumb into center of each meatball and place a mozzarella ball in the well. Reform meatball around cheese, making a tight seal. Heat 2 tsp. olive heat. Place meatballs in hot pan and cook, turning occasionally, until browned all around, 3-4 minutes.

5. 5

   Cook the Noodles: medium heat. Place zucchini noodles in hot pan and cook, stirring occasionally until warmed through and tender, 4-6 minutes. Remove pan from burner and season with ¼ tsp. salt and a pinch of pepper.

6. 6

   Prepare the Sauce: Heat 1 tsp. olive oil in pan used to sear meatballs over medium-high heat. Add garlic, remaining Italian seasoning, and half the parsley (reserve remaining for garnish) to pan. Cook, stirring often, until fragrant, 30 seconds. Stir in marinara.

7. 7

   Plate the Dish: Place a layer of sauce on a plate or in a shallow bowl.

8. 8

   Add a serving of zucchini noodles. Top with four: meatballs and more sauce. Garnish with remaining recipe–it has bigger grains and is easier to pinch than table salt, allowing more control over flavor. If using regular table salt, reduce measured amounts by half. is used twice. Half is added to meatballs and remaining is in Half is added to sauce and remaining garnishes dish. the recipe before you start–we promise it will be time