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Mozzarella-Stuffed Turkey Pesto Meatballs

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)182.6526
Energy (kCal)1926.4432
Carbohydrates (g)66.2927
Total fats (g)100.4947
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Fill out your freezer label | 2. Prepare 9x13” pan by dumping diced tomatoes into it. | 3. In a large bowl, combine ground turkey, egg, breadcrumbs, pesto, and grated parm. | 4. Form into 18 meatballs. | 5. Cut mozzarella into 18 even-sized pieces and press inside meatballs. | 6. Add to pan and top with shredded mozzarella. | 7. Cover pan with layers of plastic wrap and foil, and freeze. | 8. Preheat oven to 350 degrees F. | 9. Bake 90 minutes or until heated through. (To shorten cooking time, thaw overnight in refrigerator.). | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    tomato 1 can diced undrained 62.068999999999996 13.7631 3.2384 0.5397
    turkey 1 lb ground 648.2681 0.5893 98.1016 25.5681
    egg 1 71.5 0.36 6.28 4.755
    italian breadcrumb 1/2 cup 176.5167 0.0 39.27 0.9917
    pesto sauce 1/2 cup 526.68 12.7134 12.3858 47.376000000000005
    parmesan cheese 1/4 cup grated 74.0 8.0 8.0 1.0
    bocconcini 7 ounces 176.5167 0.0 39.27 0.9917
    mozzarella cheese 4 ounces shredded 367.4094 30.8669 15.3768 20.2642

    - Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.



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