Caprese Meatballs
Serves: 5
Santos Walker
1 January 1970
Based on User reviews:
50
Spice
52
Sweetness
50
Sourness
43
mins
Prep time (avg)
5.2
Difficulty
Ingredients:
450 g
Ground Turkey1 cup
Italian Bread (crumbs)1 cup
Grated Parmesan1 cup
Pesto1 tsp
Kosher Salt1 large
Egg (beaten)1810 g
Plum Tomatoes (ripe)3 cup
Extra-Virgin Olive Oil1.5 tsps
Red Pepper Flake (hot)1
Salt1 cup
Basil (chopped fresh)Directions:
1
Preheat the oven to 400 degrees F
2
Line a baking sheet with parchment paper
3
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
4
Form golf ball-size meatballs (about 24) and stuff each with 1 mozzarella cube
5
Evenly space the meatballs on the baking sheet
6
Bake until just starting to brown, 15 minutes
7
Add the Classic Tomato Basil Sauce and chicken broth to the slow cooker
8
Transfer the meatballs to slow cooker, cover and cook on low 4 to 6 hours
9
Allow the meatballs to cool slightly before serving, and adjust with salt and pepper, if necessary
10
Cut an "X" in the bottom of each tomato and blanch in a large pot of boiling water 10 seconds
11
Immediately transfer the tomatoes with a slotted spoon to an ice bath to cool, then peel, seed and chop
12
Cook the garlic in the oil in a small, heavy pot over medium heat, stirring occasionally until golden, 3 to 5 minutes
13
Add the tomatoes and red pepper flakes, season with salt and pepper, and add the fresh basil
14
Cover and simmer 1 hour, stirring occasionally