Best Caprese Meatballs Recipes

Sheet Pan Turkey Caprese Meatballs With Rosemary Smashed Potatoe image

Provided by Jonathan Melendez

Categories Potato

Time 50m

Yield 4 serving(s)

Number Of Ingredients 15

1 lb ground turkey
1 large egg
1 teaspoon italian seasoning
1 teaspoon salt
1 teaspoon black pepper
1/4 teaspoon crushed red pepper flakes
1/2 cup plain breadcrumbs
1/4 cup grated parmesan cheese
2 tablespoons fresh parsley
1 lb small red potato
1 1/2 cups cherry tomatoes
3 tablespoons olive oil
2 teaspoons fresh rosemary, chopped
4 ounces fresh mozzarella cheese, sliced
1/4 cup fresh basil leaf, sliced

Steps:

Preheat oven to 400 degrees F. Line a baking sheet with parchment paper, grease with cooking spray, and set aside.
In a large bowl, combine the turkey, egg, Italian seasoning, 1/2 teaspoon salt, 1/2 teaspoon black pepper, pepper flakes, bread crumbs, parmesan and parsley until evenly incorporated. Form into balls about the size of a golf ball and place on one side of the baking sheet.
Scatter the tomatoes around the meatballs.
Place the potatoes, in a single layer, on the other side of the baking sheet. Drizzle everything with olive oil and season the potatoes with the remaining salt and pepper.
Roast in the oven for about 20 minutes, or until the potatoes are soft enough to smash. Give them a gently push down with a potato masher. Then drizzle with a bit more olive oil and sprinkle with chopped rosemary. Return to oven for another 10 minutes.
Remove once more and top the meatballs and tomatoes with the cheese. Place under the broiler until melted through, about a minute. Top with basil and serve.

Nutrition Facts : Calories 541.6, Fat 29.1, SaturatedFat 9.1, Cholesterol 152.8, Sodium 1048.6, Carbohydrate 33.4, Fiber 4.1, Sugar 3.6, Protein 37.4

Caprese Meatballs image

Provided by Sarah Caron

Categories Side Dish

Time 45m

Yield 4

Number Of Ingredients 9

1 1/4 lb ground beef
1/4 cup Progresso™ Italian style bread crumbs
1/4 cup finely chopped dry-pack sun-dried tomatoes
1/4 cup diced fresh mozzarella (1 oz)
1/4 cup finely chopped fresh or 1 tablespoon dried basil leaves
2 cloves garlic, finely chopped
2 teaspoons Worcestershire sauce
1/2 teaspoon kosher (coarse) salt
1 egg, slightly beaten

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.

Nutrition Facts : ServingSize 1 Serving

Caprese Meatballs image

Provided by Kelsey Nixon

Categories main-dish

Time 6h45m

Yield 12 servings

Number Of Ingredients 16

1 pound ground turkey
1/2 cup Italian breadcrumbs
1/2 cup grated Parmesan
1/2 cup pesto
1 teaspoon kosher salt
1/2 teaspoon black pepper
1 large egg, beaten
4 ounces fresh mozzarella cheese, cut into 1/2-inch cubes
5 cups Classic Tomato Basil Sauce, recipe follows
1/2 cup low-sodium chicken broth
4 pounds ripe plum tomatoes or two 28-ounce can diced tomatoes in juice, such as Organic Muir Glen
2 heads garlic, cloves peeled and halved lengthwise
3/4 cup extra-virgin olive oil
1 1/2 teaspoons hot red pepper flakes
Salt and pepper
1 cup chopped fresh basil

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.