Wednesday, April 13, 2016

Cheese stuffed Meatloaf Balls

I think I've bragged too much about how awesome my kids have been about eating what I put on their plate, which is generally pretty healthy stuff. I forgot to knock on wood. Lately they've been avoiding and refusing to eat anything green or resembles a vegetable. But I'm not going to give up. I've started hiding vegetables in things you wouldn't believe. A friend sells freeze dried food, and I've started buying spinach and grinding it into powder and putting it in everything. Seriously, everything. It's gotten a little crazy.

I found this googling picky eater recipes, and it didn't disappoint. My daughter even helped me with the veggies, and she still ate it and definitely approved! It's jam packed with veggies!! I'm going to have to make this at least once a week. The challenge will be eating only 3 :)

Cheese Stuffed Meatloaf Balls
1/2 cup shredded carrots
1/2 cup broccoli slaw
1/2 cup chopped celery
1/4 cup onion, minced
2 cloves garlic, minced
1 lb lean ground turkey
1 egg
1/2 cup quick oats
2 tsp Worcestershire sauce (I forgot to add this and it still tasted good!)
1 tsp dried parsley
1 tsp paprika
Black pepper and sea salt to taste
12 small cubes of mozzarella cheese

2 tablespoons raw honey
1 cup tomato sauce
1 1/2 tsp Worcestershire sauce

Preheat oven to 450 F. Spray muffin tin with extra virgin olive oil. Pulse shredded carrots, broccoli slaw, celery, onions, and garlic in a food processor ( I have a manual I need a nice one!!)

until finely chopped. 
In a mixing bowl, mix turkey, egg, oats, Worcestershire sauce, veggie blend, and seasonings.
 I used my hands and mixed until everything was well incorporated. 

I grabbed handfuls of the turkey mix and a cube of cheese and formed the turkey around the cheese until it resembled a ball, and placed in the muffin tins.

A tip I learned with baking cupcakes, if you have any empty muffin tin spaces, add water to the empty spaces to evenly disperse the heat and avoid burning.
In a small bowl, whisk the sauce ingridents together and use a spoon to lightly cover the meatloaf balls. I used about 1/2 of the sauce, and once they were out of the oven, I added a little more sauce.
Place in the oven and bake for 20 minutes. Let cool about 5 minutes before serving.

3 balls equal a serving, and count as 1 red, 1 blue, 1/2 green, and 1/4 yellow. 

I served these with cauliflower rice and some grapes (my kids' favorite). 

If you liked this recipe and could benefit from a 5 Day free clean eating group, add me on Facebook to find out when my next free group will be!

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