Caprese Stuffed Turkey Meatballs with Spaghetti

Oozing with mozzarella, cherry tomatoes and basil, these meatballs will add a wow factor to any holiday feast.

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Prep Time: 30 mins
Cook Time: 40 mins
Serves: 4


  • 1 pkg Italpasta Total Spaghetti
  • 1/3 cup seasoned breadcrumbs
  • 3 tbsp extra virgin olive oil
  • 1 jar strained tomatoes
  • 1 lb lean ground turkey
  • 1 egg
  • 2 tbsp onion, grated
  • 1 tbsp Worcestershire sauce
  • 1 tbsp fresh thyme, finely chopped
  • 2 clove garlic, minced
  • 1 tsp fresh rosemary, finely chopped
  • 12 cherry tomatoes
  • 12 cube mozzarella, 1/2 inch thick
  • 12 fresh basil
  • 1 small onion, finely chopped
  • 1 pinch chili pepper flakes


  • Gently mix together turkey, bread crumbs, egg, onion, Worcestershire sauce, thyme, garlic, rosemary, salt and pepper. Divide into portions (approx. 3 per serving); set aside.
  • Cut cherry tomatoes in half. Partially scoop out centre of tomato halves with small melon baller. Sandwich a cube of mozzarella between 2 tomato halves and wrap with 1 basil leaf. Roll a portion of turkey mixture around each tomato making sure to enclose properly so cheese doesn’t melt out. Chill for 10 minutes.
  • Cook pasta according to package directions; drain.
  • Meanwhile, heat olive oil in large skillet set over medium heat. Cook meatballs in 2 batches for 5 minutes or until browned all over. Transfer to plate. Saute onions for 1 to 2 minutes or until softened.  Add strained tomatoes and pepper flakes to skillet; bring to a boil.  Reduce heat to medium-low.  Simmer for 20 minutes or until cooked through.
  • Toss pasta with sauce.  Serve with meatballs over top.  Sprinkle parsely on top.


Serve with freshly grated Parmesan cheese, if desired.
Alternatively, brown meatballs in preheated 425°F (220°C). Arrange on parchment paper lined baking sheet and bake for 15 minutes. Then continue to simmer in sauce until cooked through.