Recipe Inspiration: Baker by Nature


1 pound ground turkey meat
2 minced garlic cloves
1 egg
1/2 cup freshly grated Romano cheese
4 Tsp Pantry Club Sesame Garlic Seasoning
1 Cup whole wheat Panko bread
1/2 cup lukewarm water
4 ounces Mozzarella cheese, cut into bite sized cubes
4 Tbsp olive oil

Marinara Sauce:

2 Tbsp olive oil
1 (28-ounce) can crushed tomatoes
1 Tsp salt
2 minced garlic cloves
1/2 Tsp black pepper
1/2 Tsp sugar
2 Tsp Pantry Club Sesame Garlic Seasoning
1/2 teaspoon crushed red pepper flakes


1. Preheat oven to 400 degrees. Line a large baking sheet with parchment paper; set aside.

2. Heat 4 Tbsp of olive oil in a large skillet over medium heat. Allow the oil to simmer (you want it very hot) while you prepare the meatballs.

3. In a large bowl combine ground turkey meat, minced garlic, egg, Romano cheese, Sesame Garlic seasoning and Panko crumbs. Slowly add the water, a few tablespoons at a time. The mixture should be very moist but still hold its shape when rolled into meatballs.

4. Scoop one tablespoon of meat into a small ball. Press a piece of Mozzarella cheese in the center, and then cover it with another piece of meat, roll to seal in the cheese. Repeat with all meat/cheese.

5. Fry meatballs in the hot oil, 2 minutes on each side.

6. Place semi-cooked meatballs on prepared baking sheet. Once all meatballs have been panfried, place the baking sheet in the oven to bake for 10-12 minutes, or until they’re cooked though.

7. While the meatballs bake, make your marinara sauce. (Option: You can use pre-made marinara sauce.)

8. Add 2 Tbsp of oil to the same pan the meatballs were in, then add minced garlic and sauté for one minute, or until the garlic is golden and fragrant. Add the crushed tomatoes, salt, pepper, sugar, seasoning and crushed red pepper flakes, mix well to combine. Simmer the sauce for 9 minutes, stirring occasionally.

9. When meatballs are done cooking, add them to the sauce, stir to coat and simmer in minute. Serve with pasta, rice, or crusty bread.