Mozzarella Stuffed Meatballs


Slow Cooker Mozzarella Stuffed Meatballs

Yields: 6 servings | Serving size: 3 meatballs | Calories:

255 | Total Fat: 14 g | Saturated Fats: 5 g | Previous Points: 6 | Points Plus:

7 | Trans Fats: 0 g | Cholesterol: 105 mg | Sodium: 153 mg | Carbohydrates: 12

g | Dietary Fiber: 3 g | Sugars: 3 g | Protein: 21 g


•1 pound lean ground turkey

•1 medium onion, finely chopped, divided

•1 slice whole grain bread, lightly toasted and ground

•1 large egg

•1 teaspoon Kosher or sea salt, divided

•1/2 teaspoon black pepper

•1 (3.5-ounce) ball of mozzarella, roughly chopped

•Whole-wheat flour to coat the meatballs

•Extra-virgin olive oil for browning

•1/2 cup chicken broth

•1 (14-ounce) can diced tomatoes

•1 teaspoon dried oregano

•4 fresh sage leaves, roughly chopped


In a medium bowl, mix turkey, ground bread crumbs, egg, half

of the onions, 1/2 teaspoon salt and black pepper. Mix well until it becomes


Make small balls then push a few pieces of the mozzarella at

the center of each meatball. Roll the meatballs on a plate with flour then set

aside. Over medium heat, in a saucepan with olive oil, brown the outside of the

meatballs. When they are browned, set them aside in a bowl. Discard the oil.

Note that the meatballs do not need to be cooked through all the way as they

will cook in the sauce and slow cooker.

Over medium heat, still in the same saucepan, pour some new

oil then sautè the remaining onion. Put back the meatballs then pour in the

broth. Cook until the sauce thickens.

In the slow cooker, pour the meatballs with the sauce,

canned tomatoes, oregano, sage, the remaining salt and a dash of pepper. Set

the slow cooker to low for 6 hours or high for 4 hours.

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