Mozzarella-Stuffed Italian Turkey Meatballs

with zucchini noodles and marinara

$9.95 per serving

Don't let this lightened up version of a classic fool you. These mozzarella-stuffed turkey meatballs are full of flavor, and melty mozzarella cheese, to satisfy your taste buds. Serving these meatballs in marinara with zoodles (zucchini noodles) makes this fresh dish fun to eat and fun to say.

  • Contains Eggs
  • Contains Fish
  • Contains Wheat
  • Contains Milk
  • Contains Soy
  • Contains Shellfish
  • Contains Peanuts
  • Contains Tree Nuts
A note about serious food allergies
  • Nutrition per serving

  • Calories
    571
  • Carbohydrates
    23g
  • Fat
    31g
  • Protein
    52g
  • Sodium
    1268mg
  • Prep & Cook Time
    30-40 min.
  • Cook Within
    5 days
  • Difficulty
    Intermediate
  • Spice Level
    Not Spicy
With a small amount of prep and our easy-to-follow recipes, dinnertime is easier than ever.
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  • In The Box

  • 4 Zucchini
  • 2 Garlic Cloves
  • 4 Parsley Sprigs
  • 12 oz. Ground Turkey
  • ¼ cup Ricotta Cheese
  • 1 Tbsp. Italian Seasoning Blend
  • 2.64 oz. Fresh Ciliegine Mozzarella
  • 8 fl. oz. Marinara Sauce
Mozzarella-Stuffed Italian Turkey Meatballs with zucchini noodles and marinara
  • In Your Kitchen

  • Olive Oil
  • Salt
  • Pepper
  • 1 Mixing Bowl
  • 1 Medium Non-Stick Pan
  • 1 Large Non-Stick Pan

Recipe shown serves 2

Recipe Instructions

    Before Cooking

    While Cooking

  • Mozzarella-Stuffed Italian Turkey Meatballs with zucchini noodles and marinara
    1

      Before Cooking

    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 and leaves.

  • Mozzarella-Stuffed Italian Turkey Meatballs with zucchini noodles and marinara
    2

    Form and Sear Meatballs

    In a medium mixing bowl, combine ground turkey, 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 oil in a medium non-stick pan over medium-high heat. Place meatballs in hot pan and cook, turning occasionally, until browned all around, 3-4 minutes. Transfer to a plate. No need to wipe pan clean.

  • Mozzarella-Stuffed Italian Turkey Meatballs with zucchini noodles and marinara
    3

    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.

  • Mozzarella-Stuffed Italian Turkey Meatballs with zucchini noodles and marinara
    4

    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.

  • Mozzarella-Stuffed Italian Turkey Meatballs with zucchini noodles and marinara
    5

    Cook the Noodles

    Heat 2 tsp. olive oil in a large non-stick pan over 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.

  • Mozzarella-Stuffed Italian Turkey Meatballs with zucchini noodles and marinara
    6

    Plate the Dish

    Place a layer of sauce on a plate or in a shallow bowl. Add a serving of zucchini noodles. Top with four meatballs and more sauce. Garnish with remaining parsley.

With a small amount of prep and our easy-to-follow recipes, dinnertime is easier than ever.
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