Grand Slam Turkey Meatballs

in Barilla® Jumbo Shells

  • 239
  • 2g
    Total Fat
  • 31g
  • 26g
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Ingredients for 12 people

  • 1 package Barilla® Jumbo Shells, prepared according to package directions
  • 1 jar Barilla® Marinara sauce
  • 1 ½ cups finely chopped fresh mushrooms
  • 1 small onion, finely chopped (½ cup)
  • ½ cup refrigerated or frozen egg product, thawed, or 2 eggs, lightly beaten
  • 1/3 cup fine dry bread crumbs
  • ¼ teaspoon black pepper
  • 1/8 teaspoon salt
  • 2 pounds ground turkey breast
  • Nonstick cooking spray
  • Mozzarella cheese, shredded
  • 1 12-ounce package shredded broccoli slaw mix, steamed (optional)

Made with


  1. 1
    Preheat oven to 350°F. For meatballs, in a large bowl, combine mushrooms, onion, egg, bread crumbs, black pepper, and salt. Add ground turkey and mix well. Using slightly wet hands, shape mixture into thirty-six 2-inch meatballs.
  2. 2
    Coat a very large oven-safe nonstick skillet with cooking spray; heat over medium heat. Cook meatballs, half at a time, in hot skillet for 8 minutes or until evenly browned, turning occasionally.
  3. 3
    Return all meatballs to skillet. Add sauce and transfer to oven. Bake 20 minutes or until internal temperature reaches 165°F.
  4. 4
    Transfer each meatball to a jumbo shell “glove.” Spoon additional sauce atop each meatball. Use mozzarella cheese to make the “stitching” on each meatball for baseballs. If desired, serve on a “grass” field of steamed broccoli slaw.

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