For dinner tonight, I made these stuffed meatballs, and my tummy and tastebuds are really happy about it! This recipe is really quite good for you! It’s packed full of protein, and the kale and quinoa add tons of beneficial nutrients. On top of that, the fact that I used goat’s milk mozzarella to stuff them adds a whole bunch of awesome benefits as well! I’ve mentioned before that goat’s milk is the closest in makeup to human milk of all of the milks out there. Hence, it is the easiest for humans to digest and absorb nutrients from, and it is the best option in terms of any form of dairy. Additionally, goat’s milk, and hence goat cheese, has several awesome healthful properties, 8 of which are shown in the following image.
Along with all these great health benefits, this recipe is also really easy to make, which is always a bonus. These would go great with a tomato sauce, but they are also SO good on their own. Let’s get to 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
1.) Preheat the oven to 400 degrees. Prepare your onion, kale, quinoa and cheese.
2.) In a large mixing bowl, combine the ground turkey, eggs, quinoa, kale, onion, garlic powder, basil, thyme, and oregano.
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.
4.) Bake in the oven at 400 degrees for 20 minutes till the meatballs are slightly browned and cooked through.
5.) Season with sea salt and pepper and serve!
Yes, it tastes as amazing as it looks! Enjoy!