Caprese Meatballs

A simple and delicious recipe from Kelsey Nixon on the Cooking Channel.  I use a few different ingredients, the Quinoa pesto is a little lighter flavor than regular pesto and gives the meatballs a less oily taste.  Mozzerella cheese sticks make easy work of stuffing the meatballs (use a size 50 scoop). Serve over Capellini pasta.

INGREDIENTS

• 1 pound ground turkey
• 1/2 cup Italian breadcrumbs
• 1/2 cup grated Parmesan
• 1/2 cup pesto (quinoa pesto from Trader Joe's)
• 1 teaspoon kosher salt

• 1/2 teaspoon black pepper
• 1 large egg, beaten
• 4 ounces fresh mozzarella cheese, cut into 1/2-inch cubes (Fresh Mozzerella cheese sticks from Trader Joes)
• 5 cups Classic Tomato Basil Sauce, recipe follows
• 1/2 cup low-sodium chicken broth

CLASSIC TOMATO BASIL SAUCE:

• 4 pounds ripe plum tomatoes or two 28-ounce can diced tomatoes in juice, such as Organic Muir Glen
• 2 heads garlic, cloves peeled and halved lengthwise (about 25 cloves)
• 3/4 cup extra-virgin olive oil

• 1 1/2 teaspoons hot red pepper flakes
• Salt and pepper
• 1 cup chopped fresh basil

DIRECTIONS

Preheat the oven to 400 degrees F. Line a baking sheet with parchment paper. 

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. Form golf ball-size meatballs (about 24 - a size 50 scoop works perfect) and stuff each with 1 mozzarella cube. Evenly space the meatballs on the baking sheet. Bake until just starting to brown, 15 minutes. 

Add the Classic Tomato Basil Sauce and chicken broth to the slow cooker. Transfer the meatballs to slow cooker, cover and cook on low 4 to 6 hours. 

Allow the meatballs to cool slightly before serving, and adjust with salt and pepper, if necessary.

Cut an "X" in the bottom of each tomato and blanch in a large pot of boiling water 10 seconds. Immediately transfer the tomatoes with a slotted spoon to an ice bath to cool, then peel, seed and chop. 

Cook the garlic in the oil in a small, heavy pot over medium heat, stirring occasionally until golden, 3 to 5 minutes. Add the tomatoes and red pepper flakes, season with salt and pepper, and add the fresh basil. Cover and simmer 1 hour, stirring occasionally. Yield: 6 cups.