Baked Turkey Pesto Meatballs

• 4 whole Mozzarella Sticks, Cubed
• 2 pounds Ground Turkey
• 1 whole Egg
• 1 cup Panko Breadcrumbs
• 4 Tablespoons Basil Pesto
• 3 Tablespoons Tomato Paste
• 3 Tablespoons Fresh Parsley, Chopped
• Salt And Pepper
• 1 Tablespoon Extra Virgin Olive Oil
• 1/4 cups Onion, Diced
• 3 cloves Garlic, Minced
• 1 can (28 Oz. Size) Diced Tomatoes, With Juices
• 2 Tablespoons Tomato Paste
• 1/4 teaspoons Italian Seasoning
• 1/4 teaspoons Sugar
• 18 teaspoons Crushed Red Pepper Flakes

1. For the meatballs: Cut mozzarella into small cubes, about 1/2 inch, or 6 pieces per stick.
2. Place mozzarella cubes in the freezer for at least 1 hour to set.
3. Preheat oven to 375 degrees F.
4. Add turkey, egg, breadcrumbs, pesto, tomato paste, parsley and a pinch of salt and pepper.
5. Mix until combined and form into 16-18 meatballs.
6. Gently push a piece of chilled mozzarella into the center of the meatball and roll again to make sure the cheese is completely covered.
7. Place on a lightly oiled baking sheet.
8. Cook for 2530 minutes or until fully cooked.
9. Serve the meatballs immediately with your favorite tomato sauce and pasta.
10. For the tomato sauce: Heat oil in a large saucepan over medium heat.
11. Add onion and cook for 45 minutes until tender.
12. Add garlic and cook for 1 additional minute.
13. Pour in tomatoes, tomato paste, Italian seasoning, sugar and crushed red pepper flakes.
14. Cook, stirring occasionally until sauce is thickened, about 20 minutes.

mozzarella sticks, ground turkey, egg, breadcrumbs, basil pesto, tomato paste, fresh parsley, salt, olive oil, onion, garlic, tomatoes, tomato paste, italian seasoning, sugar, red pepper

Taken from tastykitchen.com/recipes/main-courses/baked-turkey-pesto-meatballs/ (may not work)