8ouncesMozzarella Ciliegine or Boccancini Balls; small mozzarella balls
Heat oven to 375°F and line a rimmed baking sheet with sprayed foil.
Heat a medium skillet over medium heat. Add oil and onion and cook until onion is tender and translucent. Remove from the heat and add the garlic. Stir and set aside to cool a little.
In a large mixing bowl, add breadcrumbs, sautéed vegetables, eggs, Parmesan, salt, black pepper, herbs and half ‘ half. Stir until combined.
Add ground turkey and mix together until incorporated.
To form the meatballs:
If possible, use a 2-inch dough scoop to make the filled balls. If a scoop isn’t available, form the meatball with your hands.
Spray the scoop (or your hands) with nonstick cooking spray when you begin and then as needed.
Scoop a 2-inch round ball of meat mixture into the scoop and push a mozzarella ball into the middle. (Be careful not to push the mozzarella ball too far into the meat – try to keep it in the middle of the meatball.) Cover the top of the mozzarella ball with the meat mixture that squeezes out when the cheese ball is pushed in to the center. Be sure the mozzarella ball is evenly surrounded by the meatball mixture. Gently round the meatball with your hands and place the ball on the prepared cooking sheet. Repeat until all the meatballs are made, placing them about 1½-inches apart.
Cook the meatballs at 375°F for 20-25 minutes or until brown and cooked through.
Serve with your favorite dipping or marinara sauce.
Don't over mix the meatball ingredients. Everything should be combined, but over mixing can result in tough meatballs.
I find it easiest to oven bake these, but you can shallow fry them in a skillet until golden brown if you prefer.