Bursting with flavour, these meatballs have a lovely surprise of melted mozzarella in the centre. The bright flavours of the pesto are the perfect complement to the ground turkey. Serve with your favourite pasta as a main course, or as small bite appetizer.
Combine the garlic, almonds, lemon juice and zest, salt and pepper in a food processor or blender and process until smooth.
Add the basil, olive oil, Parmesan cheese, mustard and 1-2 Tbsp (15 - 30 mL) of water and blend until smooth.
Season to taste with salt and pepper.
Combine the turkey, breadcrumbs, pesto, Parmesan, onion, garlic, mustard powder and eggs. Gently stir together to combine.
Shape the mixture into 1 3/4 -inch (4.5 cm) balls and stuff a piece of baby bocconcini inside. Cover with the meat to seal. Place the stuffed meatballs on a parchment lined baking sheet.
Preheat the oven to 375°F.
Drizzle the meatballs with the olive oil and bake for about 30 minutes, flipping them over halfway through.
Serve hot, with the remaining pesto sauce and garnish with the mustard seeds on top of each meatball.
Serve alongside your favourite cooked pasta and tomato sauce, or rice, quinoa or lentils. Stick a toothpick in each and serve as an appetizer.
Can use ground chicken instead of turkey.
Can cube mozzarella instead of using the baby bocconcini.