Meatballs Stuffed With Jalapeno And Mozzarella

You will love these turkey meatballs stuffed with jalapeno and mozzarella. They are tender and have a little kick to them, making them popular during sports events or entertaining. Meatballs make great appetizers at any party. With the added spices and herbs they are very tasty, but it is the jalapeno and mozzarella that truly makes them shine. Serve with or without the dipping sauce



1 lb. ground lean turkey
¼ lb. roughly chopped mushrooms (mushrooms give moisture to the meatballs)
½ cup roughly chopped organic cilantro
1 organic egg
1 tsp. organic, gluten free chili powder
1 tsp. organic, gluten free ground cumin
1 tbsp. organic, gluten free dried basil leaves
1 tsp. sea salt
4 medium size jalapenos, remove seeds and slice across into ½ inch pieces
4 oz. mozzarella cheese, cut to ½ inch cubes
2 medium size, organic tomatoes, roughly chopped
1 garlic clove, minced
1 tsp. extra virgin olive oil
4 organic, fresh basil leaves, roughly chopped
Sea salt to taste


Preheat oven to 400 F and line a baking sheet with parchment paper
Place all the meatball ingredients except jalapenos and mozzarella in a food processor and process until they are well combined
Place cheese cube in the middle of a jalapeno pepper
Spoon out the meat mixture about the size of a walnut and add jalapeno with cheese in the middle, and then roll into a ball and place on a baking sheet. (These can be made a day in advance, just store in an airtight container and refrigerate. Allow extra cooking time when refrigerated.)
Cook for 35 to 40 minutes or until meatballs start to brown.
Place all the ingredients in a food processor or blender and process until it becomes a textured sauce.

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