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Cheesy Stuffed Turkey Meatballs with Cauliflower Rice – A rich and indulgent plate of comfort with a healthy twist! These juicy meatballs are filled with the flavor of cheese, herbs, and garlic and served over a bed of super nutritive cauliflower rice. The perfect inspiration for a keto / low carb dinner!
Photo credit: © Eatwell101.com
Ingredients list for the Stuffed Turkey Meatballs
The meatballs
- 8 oz (225 g) cream cheese
- 1 tablespoon garlic powder
- 2 cups (200 g) shredded mozzarella cheese, divided
- 1 lb (450 g) ground turkey (or chicken)
- 1 bouillon cube, crumbled
- 1 egg
- ½ cup fresh chopped parsley
- 1 teaspoon salt + fresh cracked pepper
- 1 tablespoon butter
Cauliflower rice
- 3 cups riced cauliflower (about 1 medium head)
- 2 tablespoons butter
- 1/2 cup (125 ml) vegetable stock
- 1 tablespoon hot sauce of your choice (we used Sriracha)
- Juice of one lemon (+ zest, if you like)
- Red chili pepper flakes, optional
- 1/4 cup fresh parsley chopped
Photo credit: © Eatwell101.com
Photo credit: © Eatwell101.com
Photo credit: © Eatwell101.com
Photo credit: © Eatwell101.com
Photo credit: © Eatwell101.com
Photo credit: © Eatwell101.com
Photo credit: © Eatwell101.com
Photo credit: © Eatwell101.com
Directions
The meatballs
1. In a medium bowl, combine cream cheese, garlic powder, and 1 cup shredded mozzarella until smooth.
2. In a separate bowl, mix ground turkey, egg, 1 cup shredded mozzarella, crumbled bouillon cube, parsley, salt, and pepper until evenly combined.
3. Using a cookie scoop or a tablespoon, take a scoop of the meatball mixture and press it flat in the palm of your hand. Place a spoonful of the cream cheese stuffing in the center of the meat and delicately fold the edges over the cheese, sealing it and rolling into a ball. Repeat this process with the remaining ground meat and cream cheese stuffing.
4. Melt 1 tablespoon butter in a skillet over medium-high heat. Sear meatballs on all sides for about 10-15 minutes, until cooked through. Remove to a plate and set aside.
The cauliflower rice
1. In the same pan, melt 2 tablespoons of butter. Add the riced cauliflower and stir to coat in melted butter. Cook, stirring regularly for 1 minute.
2. Stir in the 1/2 cup vegetable stock, hot sauce, and lemon zest (if using). Cook for one minute to reduce juices then add the lemon juice.
3. Adjust seasoning as needed. Stir in the parsley. Return the meatballs over cauliflower rice and reheat quickly. Serve with fresh cracked black pepper, red chili pepper flakes, and parmesan if you like. Enjoy!
Note: To make the meatballs juicier, you can mix in 1/3 of ground pork meat.
- Utopia Kitchen Cheese Grater - Vegetable Slicer, $8.00
- Lodge 10-1/4-Inch Pre-Seasoned Skillet, $25.00
- Cuisinart Cuisinart Food Processor, $100.00
Photo credit: © Eatwell101.com
Leave a Reply
Delyse
2024-02-16 07:04:51
There was way too much cream cheese for 1lb turkey. Half of the cream Cheese mixture was unused and the meatballs still seemed overstuffed with cheese and it all came oozing out so the meatballs lost their shape. BUT they were ABSOLUTELY DELICIOUS! I’m going to use less cheese filling and add some bread rumbs to the meat mixture to help it bind the meatballs better next time.
