Mozzarella-Stuffed Turkey Pesto Meatballs

• 1 (14 1/2 ounce) canpetite diced tomatoes, undrained
• 1 lb ground turkey
• 1 large egg
• 12 cup Italian breadcrumbs
• 12 cup pesto sauce
• 14 cup grated parmesan cheese
• 7 ounces bocconcini, mozzarella balls
• 4 ounces mozzarella cheese, shredded (one cup)

1. Fill out your freezer label
2. Prepare 9x13 pan by dumping diced tomatoes into it.
3. In a large bowl, combine ground turkey, egg, breadcrumbs, pesto, and grated parm.
4. Form into 18 meatballs.
5. Cut mozzarella into 18 even-sized pieces and press inside meatballs.
6. Add to pan and top with shredded mozzarella.
7. Cover pan with layers of plastic wrap and foil, and freeze.
8. Preheat oven to 350 degrees F.
9. Bake 90 minutes or until heated through.
10. (To shorten cooking time, thaw overnight in refrigerator.
11. ).

tomatoes, ground turkey, egg, italian breadcrumbs, pesto sauce, parmesan cheese, bocconcini, mozzarella cheese

Taken from www.food.com/recipe/mozzarella-stuffed-turkey-pesto-meatballs-524066 (may not work)