Tuesday, April 24, 2012

Turkey Meatballs stuffed with Cheddar Cheese

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The weather was super awful in DC, but now it's shining and sunny again! WOo! except it's always nice when I have to study. I can only enjoy the sun through the library windows. Sobfest *whine whine whine*

But the sun makes me scream for ice-cream! This brings me to health mystery of the day. What makes you get brain freeze after chugging down a slurpee? 

If you don't get brain freeze, you're probably not eating your ice-cream right.

Apparently, a science paper presented at the experimental biology conference this year, showed that brain freeze is accompanied by a rapid dilation of the anterior cerebral artery. Blood floods the brain when it senses cold and the increase in pressure induces pain. These results would be even better if they could figure out a way to prevent it so I can eat my milkshakes without going OWWwww... But seriously, this paper has bigger implications, including curing migraines and headaches.

Bubs was gone for the weekend, so I made these meatballs solo! They're healthy and delicious. And very juicy. Try it out!

Turkey Meatballs - Cheddar cheese stuffed served with lentils
Meatballs served over lentils and a bed of spinach

Lentil side:
1 tbsp olive oil
2 cloves of garlic minced
1 can of Fire roasted tomatoes
1/4 sliced onion
1/2 cup lentils
salt, pepper, chili flakes

1 lb Ground turkey
1 egg
1/3 cup breadcrumbs (or 1 slice of bread crumbled)
1/4 finely chopped onions
2 tbsp of dried parsley
2 tbsp of chili flakes
1 tsp dried garlic
pepper/ salt
Cubes of sharp cheddar (or brie)

Let's prepare the lentils first!
Heat up the olive oil in a pot and fry up the garlic and onions until slightly translucent. Drop in the can of tomatoes and add the lentils. Simmer that while you make your meatballs.

In a bowl, add in all the ingredients except for the cheese. Using your hands mash it all up and massage it real good.

Shape 1/2 a ball in your hand and press the cheddar cheese into the middle and cover it up with more meat. This should make around 13 decent sized meatballs (2 inch diameter).

Heat up some olive oil in a frying pan and sear both sides of the meatballs until you get that lovely brown.

I popped it in the oven at 350F for about 10-15 mins. But if you make small enough meatballs, then you can just fry it until cooked.

Then you're done! The lentils should have been simmering in the pot for 30 mins. Try it and the lentils should be soft but still give some chew.

Serve your meatballs over a bed of lentils.

Have fun with the herbs you can add and even the cheese. I first though to use some soft Brie but my neighbor can't stand strong cheese. So I stuck with cheddar.

Hope you guys like it!

Look at that oozing cheese!

1 comment:

  1. Look what I miss when I'm gone for one weekend!