Mozzarella Stuffed Meatballs with Tomato-Pesto Sauce

Pre-Heat oven to 425 degrees
Makes 16-18 meatballs

1.5 Lb Lean ground turkey
3 Cloves diced garlic
1 C diced fresh flat leaf Italian parsley
1/4 Cup Parmigano-Reggiano cheese (grated)
1 Egg
1/4 C bread crumbs
1 Diced shallot
1 Lb Fresh Mozzarella cut into cubes
1/4 C Extra virgin olive oil

In large mixing bowl beat egg, add all ingredients but fresh Mozzarella.  Mix ingredients well. Take a small handful of mixture in your palm, flatten and put fresh Mozzarella inside.  Form ball around Mozzarella. Coat meatballs with olive oil in baking pan.  Cook for about 18-20 minutes, turning halfway through.

Pesto
3 Tbs Extra virgin olive oil
1 tsp. Grated lemon zest
1/2 C Pine nuts
1 C Fresh basil
1/2 C Parmigano-Reggiano
Sea Salt
Fresh White Pepper

Combine all ingredients in food processor.  Pulse until thoroughly mixed.  Set aside.

Tomato Sauce
1 28 oz can of Italian Plum Tomatoes diced
2 Tbs. Roasted garlic
2 Tbs. Olive Oil
1/4 C. Fresh flat leaf Italian parsley (Diced)
Sea Salt
Pepper

Combine all ingredients in sauce pan.  Heat on medium temp until hot.

To Serve:
Place 1 C Tomato sauce on each plate.  Add small spoonfuls of pesto over tomato sauce.  Add 3-4meatballs per serving. Sprinkle with cheese. Serve with fresh spinach salad and crusty bread.