Piacci cheese had arrived on my doorstep. I had been hoping for some of their Fior-de-Latte, but with the warm weather we'd been having, it was nice that they sent a sturdier cheese along - Parmesan.
I served the stuffed meatballs with a simple steel-cut oat risotto, a side of asparagus, and some marinated tomatoes. And it was all good.
Cheese-Stuffed Turkey Meatballs
1.5 teaspoons ground chia seeds
3 tablespoons water
1.5 lbs ground turkey
1/2 cup loosely packed fresh basil leaves, minced (mince after measuring)
1/4 cup minced onion
plain or Italian-style dry bread crumbs
salt and pepper to taste
1 package Piaggi Parmesan Cubes
1 cup chicken or vegetable stock
1/2 cup pesto (home made or store bought)
Soak the ground chia seeds in the water for about fifteen minutes until they reach a jelly-like consistency. Place the bloomed seeds in a bowl with the ground turkey, basil, and onion. Mix well to incorporate seeds and herbs. Season with salt and pepper. If the mixture seems too moist, add some dry bread crumbs, a tablespoonful at a time.
Divide the meat mixture into 10-12 portions. Form each portion into a ball, poke a hole in the center and add a cheese cube, then use the meat to close the hole over the cheese. The cheese should be completely encased in the meat.
Heat a sauté pan over medium heat and add 2 tablespoons of canola oil. Brown meatballs all over, then add stock. Turn heat down to low and cover pan. Braise meatballs for about 30 minutes, turning occasionally, to make sure they are cooked through. Most of the liquid should evaporate during that time. Stir in pesto and heat through.
Posted on Minxeats.com.
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