Baked Turkey Pesto Meatballs

For the meatballs:
Cut mozzarella into small cubes, about 1/2 inch, or 6 pieces per stick. Place mozzarella cubes in the freezer for at least 1 hour to set. Preheat oven to 375ºF.

Add turkey, egg, breadcrumbs, pesto, tomato paste, parsley and a pinch of salt and pepper. Mix until combined and form into 16-18 meatballs.

Gently push a piece of chilled mozzarella into the center of the meatball and roll again to make sure the cheese is completely covered. Place on a lightly oiled baking sheet. Cook for 25–30 minutes or until fully cooked.

Serve the meatballs immediately with your favorite tomato sauce and pasta.

For the tomato sauce:
Heat oil in a large saucepan over medium heat. Add onion and cook for 4–5 minutes until tender. Add garlic and cook for 1 additional minute. Pour in tomatoes, tomato paste, Italian seasoning, sugar and crushed red pepper flakes. Cook, stirring occasionally until sauce is thickened, about 20 minutes.