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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. 🙂

 

 

 

 

 

 

 

 

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18 Comments

Turkey Seekh Kebabs…Can also be made with Chicken.

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Seekh Kebabs are such a delicious way to enjoy minced meat. I am using the turkey mince to make kebabs today but chicken mince would work just as fine for this recipe. If you are looking for a quick and delicious non vegetarian appetizer, this is it. These are traditionally made in a Tandoor or clay oven but turn out just as delicious in your conventional oven, on the stove top or also in an appe pan. And now that the grilling season is here, this would definitely be a great option.

I would also like to take this opportunity to wish Ramadan Mubarak to all my fasting friends. May this fasting month bring lots of happiness to all of you. Stay blessed.

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Now fasting or not, lets make some delicious Kebabs. 😛

Ingredients:

Turkey Minced – 1 pound (Can use Chicken or lamb mince meat as well)

Lemon Juice – 1 tbsp.

Onion – 1 small chopped

Garlic Cloves – 4, finely chopped

Ginger – 1 inch piece, finely chopped

Green Chilies – 2, finely chopped

Egg – 1 (or use 1/2 cup roasted Besan/gram flour)

Garam Masala – 1 tsp

Black pepper Powder – 1 tsp

Salt to taste

Cilantro leaves – 2 tbsp., finely chopped

Oil – 1 tbsp. (more, as needed for basting)

Method:

  1. Soak your wooden skewers in water for at least an hour before cooking to make sure they do not burn.
  2. Mix all the ingredients, except oil and keep it covered to marinade for at least an hour, if you can. I have made them without marinating too and they turn out fine.
  3. If you plan to bake these, preheat your oven to 400 F. Wet your hands, put the chicken paste on to the skewers and place them in a greased baking sheet. If your chicken is not sticking to the skewers, you can just shape your mixture like a rod and insert the skewers in it.
  4. Bake for about 15 minutes, turning midway to ensure even cooking. Baste your chicken with oil as needed.
  5. Once done, broil/grill the kebabs for another 2 minutes to get a beautiful brown color.
  6. You can also make these on the stove top. Just heat a tawa or a skillet pan and drizzle some oil on it.
  7. Place your skewers on the tawa and cook them, turning around to ensure even cooking. Baste your kebabs with oil as needed.
  8. Your delicious kebabs are ready. Serve them with Onion rings, lemon wedges and some green chutney.

 

Notes:

  1. For a variation, I sometimes add a mashed ripe avocado to the kebabs. This makes super soft and delicious kebabs or burgers.
  2. You can enjoy them as is or as a roll in between a tortilla or roti. Or make them like a patty and enjoy a delicious burger.

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So that is how I made these yummy kebabs. I hope you will give these a try and let me know if you like them.

Thanks so much for stopping by.

Love,

Ritu. 🙂