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Cooking up Smiles..Across the Miles


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Cheese stuffed turkey meatballs..A slow cooker version

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A big hello.  Hope everyone is enjoying the warmer weather and looking forward to a gorgeous summer. Unless of course if you are in India, its a little bit too hot this year, as I have heard. Hope the rains bring some much needed relief soon. As for us, we are so ready for summer. 🙂

Sorry for missing in action for so long. I have not really been cooking much these days. There is however an exciting news coming up. Watch this space for more details.

Due to short of energy and time on hand, I have been experimenting a lot with my slow cooker these days. Besides trying a lot of Indian curries, I have also made some chicken, chili, meatballs etc. in this wonderful pot and have been more than pleased. 😀

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For today’s post, I am making some cheese stuffed meatballs in my slow cooker. You can definitely bake them too. Check the notes below to know how. Without further delay, lets move on to the recipe.

Ingredients:

Ground Turkey – 1 pound (feel free to use your favorite meat)

Bread Crumbs – 1 cup

Egg – 1

Mozzarella Cheese Sticks (String Cheese) – 4 (Or use any cubed hard cheese of your choice)

Garlic – 1 tsp, minced

Italian Seasoning – 1 tbsp.

Black pepper – 1/2 tsp

Salt to taste

Marinara Sauce & Boiled Spaghetti – as needed

Chopped Parsley – for garnish

Method:

  1. Cut each cheese sticks in about 6 pieces and freeze them for about 20 minutes.
  2. In the meanwhile, take a mixing bowl and add in the ground meat, egg, bread crumbs, garlic, Italian seasoning, salt and pepper. Mix everything very well.
  3. Now take out the cheese from the freezer. Scoop out a little bit of this meat mixture and roll it into a ball. Now push inside a cheese cube in the center of the ball and roll it again to seal the cheese inside the meat balls. Repeat the same with all the meatballs.
  4. Grease the inside of your slow cooker and add some marinara sauce at the bottom. Now place the meatballs in a single line. Top with more marinara sauce and stack the remaining meatballs as needed. Top with some more sauce to cover the meatballs.
  5. Cook this on low for about 4 hours or on high for 2 hours. The meat should no longer be pink.
  6. Finally, serve it with some boiled spaghetti and garnish it with chopped parsley. Dig in.

Notes:

  • If you would like to bake the meatballs, just place them on a greased baking dish and bake in a preheat oven at 400 F for 20 minutes.
  • You can also make the meatballs ahead of time and freeze them. Cook them as needed.

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So here is how I made this delicious and cheesy meatballs.

Thanks for stopping by at my page. Do let me know if you try this out.

Love,

Ritu. 🙂

 

 

 

 

 

 

 

 


28 Comments

Slow Cooker Kheer..Indian Rice Pudding

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Hello guys. Hope everyone is enjoying the cooler weather and gearing up for the winters. I am of course looking forward to the first snow….but just the first one 😉 Hope the winters this year won’t be as bad as 2015.

Today I am making some delicious kheer or Indian rice pudding in my slow cooker. I am officially in love with my slow cooker. <3. From chicken curry, rajma, soups to this kheer, I have loved everything that I have tried in it. The joy of throwing everything together in the morning and getting a delicious meal in the evening is so rewarding. I plan to share more slow cooker recipes soon, but lets make some delicious and creamy rice pudding today.

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Rice pudding is made by slow cooking the rice and milk together till the rice is well cooked and the pudding is all creamy. The stove top method is quicker but it needs a lot of baby sitting where you need to continuously stir the milk and rice to prevent it from burning. The slow cooker method is my new favorite version. The slow cooking makes the pudding very rich and creamy, minus the effort. 🙂

Let’s make some delicious kheer now

Ingredients:

Basmati Rice – 1/2 cup

Whole Milk – 5 cups

Sugar – 1/2 cup

Cardamom Powder – 1/2 tsp

Chopped Almonds or pistachios – for garnish

Method:

  1. Spray the inside of your slow cooker with non sticky spray. It makes for easy clean up.
  2. Dump the rice, milk, sugar and cardamom powder in the slow cooker. Mix everything well and let it cook on low for 6 hours. You can stir it once or twice in between if you like, scrapping the sides in the process.
  3. After 6 hours, the rice would have cooked completely and the pudding will be nice and creamy. Check to make sure the consistency of the pudding is as per your preference.
  4. Garnish it with chopped almonds or pistachios and serve hot or cold. It tastes delicious either way.
  5. The pudding gets a little thicker when it cools down, just add some cold milk to adjust the consistency. Enjoy

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So that is how I made this super easy and super delicious rice pudding in my slow cooker and loved every bite of it. It had a beautiful pink color to it. I served this with some warm and soft gulab jamun and it was absolutely heavenly. 🙂

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Do give this a try and I am sure you will love it.

Thanks for stopping by.

Love,

Ritu. 🙂