- Servings Per Recipe: 24
- Amount Per Serving
- Calories: 366.2
- Total Fat: 17.5 g
- Cholesterol: 102.7 mg
- Sodium: 1,869.6 mg
- Total Carbs: 27.5 g
- Dietary Fiber: 1.2 g
- Protein: 22.9 g
IntroductionThis is an evolution of our family meatloaf recipe - it's amazing what a little onion and tomato juice can do! These end up as adorable little puffs - quite delicious as well :) The look a little like and apple dumpling, if you can imagine that! This is an evolution of our family meatloaf recipe - it's amazing what a little onion and tomato juice can do! These end up as adorable little puffs - quite delicious as well :) The look a little like and apple dumpling, if you can imagine that!
1 pound ground turkey - lean
1 pound lean ground beef
1 pound ground pork
3 cups chopped onion
1 cup cornflake crumbs
5 lg eggs
3 egg whites (to eliminate a little cholesterol and calories!)
3 cans of Pillsbury (or off-brand, but the calories may not match up) thin pizza crust from the refrigerated section.
1 46oz can of tomato juice
1 tub of ricotta
24 thin slices of provalone - I used Sargento
1 8oz bag of shredded mozzarella
salt - to taste
Give yourself time the first time you try it - there are a lot of steps.
i made up this recipe because I had made a big batch of meatball to freeze and cook in smaller batches only to find out that I had SIGNIFICANTLY over-salted them! I thought, what can I do to drown out the salt? Wrap it in bread! I loved the outcome and have been tweaking it ever since. Have fun with it!
While that's baking, you can prepare your dough. Open the cans of pizza crust and spread the dough out on a clean surface - or a cookie sheet as you will be using that to bake them. Cut the dough into 9 equal parts - big enough to cover your meatballs. If you need to roll the dough out a little to make it large enough to cover your meatballs, assess this from the beginning.
When your meatballs are done cooking, carefully place one on each of the dough sections you've cut. Scoop out any fat buildup filling the holes in the tops to make room for your cheeses.
In whichever order you prefer, add the ricotta and mozzarella to each meatball. Pour a teaspoon or so of the leftover juice from the pan over the top. Place the slice of provolone over the top of the meatball.
Now you're ready to seal up the meatballs in the dough pouch. I pulled the corners over diagonally to make a 'dumpling' look, but you can pull it together any way you like. Don't worry if a little pokes out, it will still cook up nicely and you won't notice it much.
In the end, I rub a little water on the top of each puff and sprinkle some Italian seasoning over them.
Bake the puffs an additional 15 minutes, or until the dough reaches your preferred level of browning.
Serving Size: Makes 24 meatball puffs
Number of Servings: 24
Recipe submitted by SparkPeople user EGARRABRANT.