Caprese Meatballs Recipes

CAPRESE MEATBALLS

Steps:

• Preheat the oven to 400 degrees F. Line a baking sheet with parchment paper.
• Combine the turkey, breadcrumbs, Parmesan, pesto, salt, pepper and egg in a large mixing bowl with your hands, taking care to not overwork the meat. Form golf ball-size meatballs (about 24) and stuff each with 1 mozzarella cube. Evenly space the meatballs on the baking sheet. Bake until just starting to brown, 15 minutes.
• Add the Classic Tomato Basil Sauce and chicken broth to the slow cooker. Transfer the meatballs to slow cooker, cover and cook on low 4 to 6 hours.
• Allow the meatballs to cool slightly before serving, and adjust with salt and pepper, if necessary.
• Cut an "X" in the bottom of each tomato and blanch in a large pot of boiling water 10 seconds. Immediately transfer the tomatoes with a slotted spoon to an ice bath to cool, then peel, seed and chop.
• Cook the garlic in the oil in a small, heavy pot over medium heat, stirring occasionally until golden, 3 to 5 minutes. Add the tomatoes and red pepper flakes, season with salt and pepper, and add the fresh basil. Cover and simmer 1 hour, stirring occasionally.

CAPRESE MEATBALLS

Steps:

• Heat oven to 375°F. Line 15x10x1-inch pan with nonstick foil.
• In large bowl, mix all ingredients just until combined. Shape mixture into 12 (2-inch) balls. Place in pan.
• Bake 25 to 30 minutes or until no longer pink in center and meat thermometer inserted in center of meatball reads 160°F.