Turkey Quinoa Meatballs Stuffed With Mozzarella
Servings: 16 meatballs
Ingredients
For The Meatballs:
- 1 lb (450g) lean ground turkey
- 1 cup cooked quinoa , cooled
- 2 garlic cloves , minced
- 1 egg
- 1/4 cup chopped red onion
- 1/4 cup Panko bread crumbs
- 1/3 cup grated Parmesan cheese
- 1/2 teaspoon red pepper flakes
- 1 1/2 teaspoons dried basil
- 1/2 teaspoon dried oregano
- 1/2 teaspoon salt
- 1/4 teaspoon black ground pepper
- mozzarella , cut in small cubes
For The Sauce:
- 2 tablespoons unsalted butter
- 1 tablespoon all-purpose flour
- 1 cup low-sodium vegetable broth
- 1 tablespoon Worcestershire sauce
- 1 teaspoon honey
- 1 teaspoon mustard
- 1/4 cup heavy cream
- salt and freshly ground black pepper , to taste
- chopped fresh parsley , for garnishing (optional)
Instructions
- Preheat oven to 350 degrees. Line a baking sheet with parchment paper.
- Mix all the meatball ingredients (except the mozzarella) together in a large bowl. Divide meat mixture into 16 portions. Place 1 (or 2 if they are small) mozzarella cube in the center of each meat portion and gently shape into ball. Bake for about 30 minutes, or until they are no longer pink in the middle.
- Meanwhile, make the sauce. Melt the butter in a large skillet over medium heat. Add the flour and stir well, until smooth. Add the vegetable broth and turn the heat up a bit, bringing to a boil. Simmer, stirring constantly, until slightly thickened. Gradually stir in Worcestershire sauce, honey and mustard. Turn the heat down to medium and pour the heavy cream into the sauce. Stir and cook for another 1-2 minutes. Season with salt and pepper, to taste.
- Serve meatballs with the sauce spooned over the top, and garnish with fresh parsley.