Cooking with Turkey – Mozzarella Stuffed Turkey Meatballs:
This recipe started as part of a blogger challenge to cook ‘Pirate Themed’ food with British Turkey. I’m not quite there yet…but I’m so pleased with these meatballs I’m going to share the recipe anyway. The inspiration comes from a recent evening learning about Mozzarella and then from a trip to the supermarket without a shopping list (never a good idea) where I ended up buying ‘Mozzarella Pearls’. Tiny balls of Mozzarella that are intended to be added to salads, but which make the perfect stuffing for a turkey meatball.
Of course you can make meatballs without stuffing – and very good they are too. If you want to make Turkey meatballs I’d suggest buying thigh mince which has a little more fat. Adding a filling of gooey mozzarella makes for something a bit special. And, I have to admit to REALLY liking the ‘second’ way – where each meatball is wrapped in a slice of bacon before being baked in the oven.
The original idea was to make ‘cannon balls’ but in the end I made a tomato sauce. And, I had a few slices of bacon left in the fridge, so I wrapped half the meatballs. My favourite – the bacon wrapped turkey meat balls were an easy winner. Apart from perfect flavour matching, food should have interesting texture. Wrapping meatballs in bacon means that as you bite through the slightly crisped bacon, you reach the meatball and finally the melting mozzarella. Just be careful not to over season your meatball mixture (I didn’t add any salt at all, though I did use herbs, smoked paprika and ground black pepper) . Both the bacon and the mozzarella will add saltiness.
[schema type=”recipe” name=”Mozzarella Stuffed Turkey Meatballs” author=”Fiona Maclean” pubdate=”2015-08-13″ image=”https://www.london-unattached.com/wp-content/uploads/2015/08/Bacon-Wrapped-Turkey-Mozarella-meat-balls-Small.jpg” description=”Delicious Turkey Meatballs wrapped in bacon and stuffed with mozzarella then baked in the oven” prephours=”2″ prepmins=”15″ cookmins=”20″ yield=”4″ ingrt_1=”Turkey Thigh Mince, 100g” ingrt_2=”Egg, 1 Medium” ingrt_3=”Breadcrumbs, 50g” ingrt_4=”Smoked Paprika, 1tsp” ingrt_5=”Fresh Oregano, 10g” ingrt_6=”Black Pepper, Pinch” ingrt_7=”Onion, 1 Medium” ingrt_8=”Olive Oil, 2 tsp” ingrt_9=”8-12 slices streaky or back bacon” ingrt_10=”8-12 mozzarella pearls (or small chunks of mozzarella)” instructions=”Finely chop the onion Fry the onion gently in the olive oil till translucent (about 5 minutes) Mix together all the ingredients except the mozzarella and bacon using your hands. Take a heaped teaspoon of the mixture and flatten between the palms of your hands Pop a mozzarella pearl in the middle and wrap up to make a ball Continue till you have used all the mixture Place the balls in the fridge, covered with cling film and leave for 2 hours to ‘set’ Remove from the fridge and wrap each ball up with a slice of bacon. You may need to trim the bacon, but the trimmings can be used in quiche or pasta sauce. Place the balls ‘seam down’ on a foil lined baking tray and brush with a little olive oil. Bake for 20 minutes at 170c, turning the temperature up to 190 for the last 5 minutes to crisp up the bacon. Serve with fresh tomato sauce on rice or pasta, or eat cold with a salad or as part of a tapas mix ” ]
I served my meatballs with chunky tomato sauce and a lemon and rosemary rice, though I used oregano in the sauce and instead of carrot used a finely chopped courgette. It was a simple, easy supper for me.
Now, I just have to find a ‘pirate themed’ use for turkey!