• 1 pound lean  turkey,  ground
  • 1 cup  (packed) spinach, frozen, drained
  • 1 egg
  • 4 ounces mozzarella  (4 string cheese)
  • 1 Tbsp  Italian Herb  seasoning

Tomato Sauce:

  • 1 6-ounce can  crushed tomatoes
  • 1 Tbsp  sugar, brown
  • 1 tsp  garlic,  chopped
  • 2 tsp  olive oil
  • ¼ cup  onion,  diced
  • ½ tsp  kosher salt
  • 2 tsp  Italian Herb seasoning (no salt added)
  • ½ tsp  black  pepper, freshly  ground


  1. Blend  turkey,  spinach, egg and  herbs. Cut mozzarella  into 24, ¼-inch cubes. Divide meatball mixture into 24 balls. Stuff  each with one  mozzarella cube.  Roll meatball mix around cheese to seal  and  form  a round meatball.
  2. Freeze meatballs until ready to cook.

To serve:

  1. Heat oven to 400°F.
  2. Place  meatballs on a sheet tray lined with parchment paper.
  3. If frozen: bake  for 20 minutes,  turn  oven to 350°F until meatballs are fully cooked; if thawed: bake  for 15 minutes,  turn  oven to 350°F until meatballs are fully cooked (internal temperature reaches 165° for 15 seconds).

To prepare sauce:

  1. Blend all ingredients in a large  sauce pot.  Cook over  low heat for 45 minutes.
  2. Serve  hot  meatballs and  sauce over  whole-wheat pasta or a toasted whole-wheat hoagie bun.

Leprino Foods

Recipe By: Western Dairy Association