Turkey, Quinoa, and Kale meatballs stuffed with goat’s milk mozzarella

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For dinner tonight, I made these stuffed meatballs, and my tummy and tastebuds are really happy about it!  I got the idea of stuffing my normal meatball recipe with cheese from the following pin on Pinterest:

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As I mentioned last week in my noodle free lasagna post, Whole Foods FINALLY has goat’s milk mozzarella in stock again, so I am on a bit of a kick with this cheese.  I hadn’t thought of stuffing meatballs with cheese, but it’s a brilliant idea, and turned out great!  I used my own meatball recipe, because it is really healthy.  Thus, this recipe is really quite good for you!  It’s packed full of protein, and the kale and quinoa add tons of beneficial nutrients.  It’s also really easy to make.  These would go great with a tomato sauce, but they are also SO good on their own.  Here’s the recipe!

TURKEY QUINOA AND KALE MEATBALLS STUFFED WITH GOAT’S MILK MOZZARELLA

Ingredients: makes about 30 meatballs

  • 1 medium red onion chopped
  • 2 cups of kale finely chopped
  • 1 cup of cooked quinoa
  • 1.5 lbs ground turkey
  • 2 eggs lightly beaten
  • goat’s milk mozzarella cheese cut into 30 bite size cubes
  • 1/2 tsp. garlic powder
  • 1/2 tsp. dried thyme
  • 1/2 tsp. dried oregano
  • 1/2 tsp. dried basil
  • olive oil
  • sea salt

Directions:

1.) Preheat the oven to 400 degrees.  Prepare your onion, kale, quinoa and cheese.

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2.) In a large mixing bowl, combine the ground turkey, eggs, quinoa, kale, onion, garlic powder, basil, thyme, and oregano.

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3.) Line a baking sheet with foil, and lightly oil with the olive oil to place your meatballs on.  For each meatball, place a cube of cheese in the middle of the mixture and form the meatball around the cube of cheese.  Place the ball on the prepared baking sheet.

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4.) Bake in the oven at 400 degrees for 20 minutes till the meatballs are slightly browned and cooked through.

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5.) Season with sea salt and pepper and serve!

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Enjoy! 🙂

 

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