Caprese Meatballs Recipes

CAPRESE MEATBALLS

Caprese Meatballs image

Tomato, basil and cheese can transform ho-hum meatballs into an Italian classic. This easy recipe requires only 15 minutes of prep time.

Provided by Sarah Caron

Categories Side Dish

Time 45m

Yield 4

Number Of Ingredients 9

Ingredients

1 1/4 lb ground beef
1/4 cup Progresso™ Italian style bread crumbs
1/4 cup finely chopped dry-pack sun-dried tomatoes
1/4 cup diced fresh mozzarella (1 oz)
1/4 cup finely chopped fresh or 1 tablespoon dried basil leaves
2 cloves garlic, finely chopped
2 teaspoons Worcestershire sauce
1/2 teaspoon kosher (coarse) salt
1 egg, slightly beaten

Steps:

Heat oven to 375°F. Line 15x10x1-inch pan with nonstick foil.
In large bowl, mix all ingredients just until combined. Shape mixture into 12 (2-inch) balls. Place in pan.
Bake 25 to 30 minutes or until no longer pink in center and meat thermometer inserted in center of meatball reads 160°F.

Nutrition Facts : ServingSize 1 Serving

SHEET PAN TURKEY CAPRESE MEATBALLS WITH ROSEMARY SMASHED POTATOE

Sheet Pan Turkey Caprese Meatballs With Rosemary Smashed Potatoe image

Description: Try these turkey caprese meatballs and rosemary smashed potatoes the next time you're in need of a quick and super delicious weeknight meal!

Provided by Jonathan Melendez

Categories Potato

Time 50m

Yield 4 serving(s)

Number Of Ingredients 15

Ingredients

1 lb ground turkey
1 large egg
1 teaspoon italian seasoning
1 teaspoon salt
1 teaspoon black pepper
1/4 teaspoon crushed red pepper flakes
1/2 cup plain breadcrumbs
1/4 cup grated parmesan cheese
2 tablespoons fresh parsley
1 lb small red potato
1 1/2 cups cherry tomatoes
3 tablespoons olive oil
2 teaspoons fresh rosemary, chopped
4 ounces fresh mozzarella cheese, sliced
1/4 cup fresh basil leaf, sliced

Steps:

Preheat oven to 400 degrees F. Line a baking sheet with parchment paper, grease with cooking spray, and set aside.
In a large bowl, combine the turkey, egg, Italian seasoning, 1/2 teaspoon salt, 1/2 teaspoon black pepper, pepper flakes, bread crumbs, parmesan and parsley until evenly incorporated. Form into balls about the size of a golf ball and place on one side of the baking sheet.
Scatter the tomatoes around the meatballs.
Place the potatoes, in a single layer, on the other side of the baking sheet. Drizzle everything with olive oil and season the potatoes with the remaining salt and pepper.
Roast in the oven for about 20 minutes, or until the potatoes are soft enough to smash. Give them a gently push down with a potato masher. Then drizzle with a bit more olive oil and sprinkle with chopped rosemary. Return to oven for another 10 minutes.
Remove once more and top the meatballs and tomatoes with the cheese. Place under the broiler until melted through, about a minute. Top with basil and serve.

Nutrition Facts : Calories 541.6, Fat 29.1, SaturatedFat 9.1, Cholesterol 152.8, Sodium 1048.6, Carbohydrate 33.4, Fiber 4.1, Sugar 3.6, Protein 37.4

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