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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. 🙂

 

 

 

 

 

 

 

 


16 Comments

Stuffed Mushrooms..The vegetarian version

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Mushrooms are a favorite in my house. Its such a versatile vegetable. You can make a sandwich with it, use it as a pizza topping, make a spicy mushroom curry or even turn them into an appetizer. Stuffed Mushrooms are such a great party appetizer. They are quick and easy to make and look so delightful. I am making the vegetarian version here but you can totally add sausage to it, if you like.

How do you like your mushrooms..?? 😀

It is very important to clean the mushrooms first before cooking. Most people prefer to just wipe it well with a wet kitchen towel. I however prefer to wash them well under running water. It is important to dry them quickly with a paper towel after rinsing. They should absolutely be not kept wet for longer periods or they will turn soggy and who likes soggy mushrooms. 😦

So after that cleaning up, lets make some stuffed mushrooms.

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Ingredients:

Medium sized mushrooms – about 10

Olive oil – 1 tbsp.

Small onion – finely chopped

Parmesan cheese – 1/4 cup, grated

Garlic – 1 tbsp., minced

Spinach – 1/2 cup, chopped

Cream cheese – 1/2 cup or 4 oz

Salt to taste

Ground Black pepper – 1/2 tsp

Bread crumbs – 1/2 cup

Parsley – finely chopped for garnish

Method:

  1. Clean the mushrooms well and make sure they are dry before you start cooking. Preheat the oven to 375 F.
  2. Remove the stem from each mushroom and set aside. Scoop out some of the flesh from the mushrooms to make some space for the stuffing. Finely chop the stem sides and the scooped out flesh from the mushroom caps.
  3. Heat the oil in a medium skillet and add in the minced garlic. Let it get a little color and add in the onions. Cook them for a few minutes and mix in the chopped mushroom stems and flesh. Cook everything for about 3 minutes. Turn off the heat.
  4. Mix in the spinach, cream cheese, salt and pepper to the onion and mushroom mixture above and combine well.
  5. Line a baking sheet with parchment paper and place the mushroom caps on it. Take a small spoon and fill in the mushroom with the stuffing we have prepared.
  6. Top each of the mushroom caps with some shredded cheese and bread crumbs.
  7. Bake them until the mushrooms are tender and the filling is heated through. You should be able to see a nice golden color on top. It should take about 20 minutes.
  8. Garnish with chopped parsley and serve hot.

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So that is how I make my stuffed mushrooms. Do give it a try and let me know if you like it.

Thanks so much for stopping by. I hope to see you again soon.

Love,

Ritu. 🙂