Turkey and Pork "Cloaked" Meatball Casserole

Turkey and Pork
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Nutritional Info
  • Servings Per Recipe: 10
  • Amount Per Serving
  • Calories: 281.7
  • Total Fat: 13.5 g
  • Cholesterol: 90.5 mg
  • Sodium: 438.0 mg
  • Total Carbs: 18.3 g
  • Dietary Fiber: 4.5 g
  • Protein: 22.7 g

View full nutritional breakdown of Turkey and Pork "Cloaked" Meatball Casserole calories by ingredient


Introduction

This recipe is very versitile. I am using spinach here but you can use any vegetable you like. The cabbage is optional: I think that wrapping the meatballs in cabbage helps to keep them soft. I call this "cloaking."

This meatball will be saucy and soft. You can melt cheese on them and enjoy in a sandwich, serve over pasta or mashed potatoes, or just enjoy plain. Also, feel free to substitute any ground meats you like. I like a variety of meats. This recipe is very versitile. I am using spinach here but you can use any vegetable you like. The cabbage is optional: I think that wrapping the meatballs in cabbage helps to keep them soft. I call this "cloaking."

This meatball will be saucy and soft. You can melt cheese on them and enjoy in a sandwich, serve over pasta or mashed potatoes, or just enjoy plain. Also, feel free to substitute any ground meats you like. I like a variety of meats.
Number of Servings: 10

Ingredients

    1 lb. ground turkey
    1 lb. ground sausage (hot or mild)
    1 head of cabbage
    1 large egg
    1 bunch fresh spinach (or a frozen bag)
    1 large onion
    5 cloves garlic
    1 cup uncooked oatmeal (or groats, soaked)
    1 cup homemade chicken stock (or beef)
    1/2 cup water
    3 tablespoons tomato paste
    2 tablespoons champagne or cider vinegar
    1 tablespoon brown sugar (or maple syrup)
    1 tsp. salt
    1 tsp. black pepper
    1 cup whole milk (or 2%, 1%, or skim)


Directions

Combine meat, oatmeal, onion, garlic, spinach, milk, egg, salt, and pepper in a large bowl. Mix with your hands until losely combined (don't overwork the meatball!)

Shape meat mixture into 10 large meatballs, and wrap each meatball in a single leaf of cabbage. Lay the "cloaked" meatballs in a 2 quart casserole pan.

Combine the stock, water, tomato paste, vinegar, and sugar in a bowl. Drizzle liquid mixture over the cloaked meatballs and toss in a 350 degree oven for an hour and a half. Check in with the meatballs every 20 mintues and douse meatballs with the liquid, using a ladel.



Number of Servings: 10

Recipe submitted by SparkPeople user LADYZHERRA.