Turkey meatballs stuffed with mozzarella and basil from Sous Vide at Home: The Modern Technique for Perfectly Cooked Meals (page 109) by Lisa Q. Fetterman and Meesha Halm and Scott Peabody

  • basil
  • mozzarella cheese
  • ricotta cheese
  • Parmesan cheese
  • parsley
  • garlic
  • ground turkey
  • bread crumbs
  • canned tomatoes
  • crushed red chile pepper
  • thyme

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute oregano for thyme.

  • mamacrumbcake on October 20, 2020

    This is a tender and very flavorful meatball, that the whole family enjoyed. The marinara (also from this cookbook) is very delicious. You will want to double the sauce as there is barely enough for the meatballs alone, to say nothing of pasta. Even if you don’t have pasta, double the sauce. The meatballs are a little bit tricky because they are so tender. Once you put them into the ziplock, they will meld together. After they’re cooked, you will need to cut them apart very carefully or they will break. These make big meatballs.

You must Create an Account or Sign In to add a note to this book.

Reviews about this recipe

This recipe does not currently have any reviews.