Description
These cheesy stuffed turkey meatballs served with easy cauliflower rice are a dinner the family will be asking you to make again and again.
Ingredients
- FOR THE MEATBALLS:
- 2 cups Shredded Mozzarella Cheese, Divided
- 8 ounces, weight Cream Cheese
- 1 Tablespoon Garlic Powder
- 1 pound Ground Turkey
- ½ cups Fresh Parsley, Plus More For Garnish
- 1 Egg, Beaten
- 1 cube Bouillon, Crumbled
- 1 teaspoon Salt And Black Pepper To Taste
- 1 Tablespoon Butter
- FOR THE CAULIFLOWER RICE:
- 2 Tablespoons Butter
- 3 cups Riced Cauliflower
- ½ cups Vegetable Or Chicken Stock
- 1 Tablespoon Hot Sauce
- 1 Lemon, Juiced
Preparation
In a mixing bowl, combine 1 cup of mozzarella cheese, cream cheese and garlic powder. Mix with a fork until ingredients are well combined.
In a separate mixing bowl, combine ground turkey, parsley, remaining 1 cup mozzarella cheese, beaten egg, crumbled bouillon cube, salt and pepper. Mix with your hands until ingredients are incorporated well.
Take a tablespoon of the meat mixture and flatten it into the palm of your hand. Take a spoonful of the cheese mixture and roll it into a ball. Stuff the cheese mixture into the flattened meat mixture, and close the ends of the meat around the cheese. Shape to form a meatball. Continue until you have created cheese-stuffed meatballs with all of the meat mixture.
Place a skillet over medium-high heat, and melt butter. Cook meatballs until browned on all sides and cooked through, usually 10–15 minutes. When meatballs are done, remove from skillet and keep warm.
For the cauliflower rice, in the same skillet, melt butter and add riced cauliflower. Stir to coat cauliflower well with butter. Add chicken or vegetable stock and hot sauce. Cook for 2–3 minutes to reduce some of the liquid in the skillet. Squeeze in lemon juice and cook for 1 minute more.
Add meatballs back into skillet with cauliflower rice. Top with parsley and adjust seasoning with salt and pepper to taste.
