Stuffed Turkey Rissoles

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    Stuffed Turkey Rissoles

    Stuffed Turkey Rissoles

    (285)
    1hour10min


    167 people made this

    These turkey rissoles with pesto are stuffed with a wee chunk of mozzarella cheese. They can be eaten alone or served as meatballs on top of spaghetti.

    Ingredients
    Serves: 12 

    • 1 1/2 kg turkey mince
    • 1 cup onion, finely chopped
    • 4 garlic cloves, minced
    • 1 egg
    • 1 cup bread crumbs
    • 1/2 cup (60g) Parmigiano-Reggiano cheese, grated
    • 1/2 cup parsley, chopped
    • 1/4 cup prepared pesto
    • 1/4 cup (60ml) milk
    • 1 tablespoon salt
    • 2 teaspoons fresh ground black pepper
    • 450g semi soft mozzarella, cut into small cubes
    • 1/4 cup (60ml) extra-virgin olive oil
    • 2 (500g) jars pasta sauce

    Directions
    Preparation:35min  ›  Cook:35min  ›  Ready in:1hour10min 

    1. Preheat an oven to 190 degrees C.
    2. Place the minced turkey, onion, garlic, egg, bread crumbs, Parmigiano-Reggiano cheese, parsley, pesto, milk, salt and black pepper in a bowl. Mix until evenly blended, then form into balls. Make a hole in the rissole with your finger and place a cheese cube in the hole. Seal the ball around the cheese and place on a nonstick baking tray. Drizzle the olive oil over the rissoles.
    3. Bake in the preheated oven until the rissoles are no longer pink in the centre, about 30 minutes. If serving on spaghetti, heat the pasta sauce in a saucepan over low heat. Bring to a simmer, and place the baked rissoles in the pasta sauce for about 2 minutes.
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    Reviews and Ratings
    Global Ratings:
    (285)

    Reviews in English (285)

    by
    137

    Awesome recipe! My entire family begs me to make this! I have found that wrapping the meat around the mozzarella ball is easier than stuffing it in though. Definitely a fantastic family favorite  -  24 Jun 2011  (Review from Allrecipes USA and Canada)

    by
    80

    These are really great, and they're even better the next day in a meatball sandwich! I axed the mozzarella in the middle (watching calories), and I don't keep pesto around, so I used olive oil and a bit more garlic. Next time I'll omit the salt; with the sodium in the marinara, I think that the addition of the salt in the recipe is unnecessary.  -  24 Jul 2011  (Review from Allrecipes USA and Canada)

    by
    67

    To cut back on calories, I used fresh basil from my garden, eggbeaters, and no olive oil. I cubed low fat string cheese instead of fresh mozz.  -  24 Jul 2011  (Review from Allrecipes USA and Canada)

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