Turkey-Parmesan-Stuffed-Meatballs-in a dish.
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Turkey-Parmesan-Stuffed-Meatballs in a dish.
raw meat and ingredients for meatballs.
two raw meatballs in a bowl.

Set up your breading station in three shallow bowls. In the first, add the flour and some salt and pepper. In the second, add the egg, water and some salt and pepper. Whisk it well to create a loose egg wash. In the third bowl, mix the panko, dried Italian breadcrumbs (store-bought is fine) and the parmesan seasoning and some salt and pepper.

Turkey-Parmesan-Stuffed-Meatball rolled in breadcrumbs.

Place your meatballs in the oil and fry until golden brown on all sides. you a large spoon to move the meatballs around. Once golden, place on a paper towel lined plate to drain. Immediately salt them when they come out of the oil.

meatballs frying in skillet.
fried meatballs on baking sheet.
Turkey Parmesan Stuffed Meatball in a dish.
Turkey-Parmesan-Stuffed-Meatballs-in a dish.

Turkey Parmesan Stuffed Meatballs

A giant turkey parmesan stuffed meatball is a great start to any Italian meal.
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Prep Time 40 minutes
Cook Time 25 minutes
Course Starter
Cuisine Italian
Servings 2 Served
Calories 211 kcal

Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.



  • ½ Lean ground turkey
  • 1 Egg yolk
  • 2 Tbsp. Dry Italian breadcrumbs
  • ¼ Tsp. Onion powder
  • ¼ Tsp. Garlic powder
  • ¼ Tsp. Dried Oregano
  • ¼ Tsp. Dried Basil
  • ¼ Tsp. Kosher Salt
  • 10 Grinds of freshly ground black pepper
  • 1 Tsp. Shawhan Farms Parmesan Inspiration Roasted Garlic & Chile Seasoning
  • 4 Cubes Mozzarella cheese
  • ¼ Cup Olive oil
  • 1 Cup Marinara Sauce
  • Shredded Parmesan to finish
  • Microgreens or chopped parsley to garnish



  • Make the meatballs. In a large bowl, mix the ground meat, egg yolk, 2 tablespoons of Italian breadcrumbs and all the seasonings. Mix until combined. Don’t over mix or the meatballs will be tough. Form into two large meatballs.
  • Create an indentation in the middle of the meatballs and add two cubes of mozzarella cheese. Shape the meat around the cheese so that the cheese is in the meatball. Complete both stuffed meatballs. Place in the freezer for 15 minutes to set up.
  • Set up your breading station. In one shallow bowl, add the flour and a large pinch of salt and several grinds of black pepper. In a second bowl, mix the egg with a couple of tablespoons of water, a pinch of salt and some black pepper. Mix well to create a loose egg wash. In a third bowl, mix the panko, ¼ cup of Italian dry breadcrumbs, two tablespoons of the parmesan seasoning, a large pinch of salt and some black pepper. Mix to combine.
  • Take your meatballs out of the freezer, roll in flour, then in egg wash and finally in the breadcrumb mixture. Completely coat each meatball in the breadcrumbs and try and keep it in a round meatball shape. Place them on a plate and put them back in the freezer for another fifteen minutes to let them set up.
  • Preheat the oven to 350 degrees F. Line a baking sheet with parchment paper. In a cast iron skillet, add the oil and heat until it is 350 degrees F. Use a thermometer to check.
  • Gently place the meatballs in the oil. There should be less than ½ inch of oil in the skillet. This is not a deep fry but rather a shallow fry. Roll the meatballs around until they are golden brown on all sides. Place them on the prepared baking sheet, immediately sprinkle with salt, and pop in the oven for 20-25 minutes to finish cooking.
  • Meanwhile, heat the marinara sauce on the stove until piping hot. When the meatballs are done, put half the marinara sauce in each of two small casserole dishes or cocottes. Put a meatball in each dish and garnish with some microgreens or chopped parsley. Sprinkle with some shredded or grated parmesan cheese. Enjoy.


Calories: 211kcalCarbohydrates: 26gProtein: 9gFat: 8gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gTrans Fat: 0.01gCholesterol: 190mgSodium: 1179mgPotassium: 477mgFiber: 4gSugar: 5gVitamin A: 866IUVitamin C: 9mgCalcium: 84mgIron: 4mg
Keyword appetizer, starter
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