Herbed Roquefort-Stuffed Turkey Meatballs with Cranberry Apple Glaze and Salad Greens
Prep time: 
Cook time: 
Total time: 
Yield: 12 meatballs
Herbed Roquefort-Stuffed Turkey Meatballs:
  • 1¼ lbs (567 g) lean ground turkey
  • ½ cup (30 g) Panko breadcrumbs
  • ½ small onion, grated
  • 1 large egg yolk (white reserved for the filling)
  • 2 teaspoons minced fresh rosemary
  • 2 teaspoons minced fresh sage
  • 1 teaspoon Worcestershire sauce
  • ½ teaspoon coarse kosher salt
  • ¼ teaspoon ground black pepper
  • 1 pack (3.5 oz/100 g) Societe Roquefort cheese
  • 1 large egg white (reserved from making the meat mixture)
  • 1 tablespoon olive oil, for the baking sheet
Cranberry Apple Glaze and Salad Dressing:
  • 1 (8.5 oz/241 g) jar cranberry chutney, divided
  • ¾ cup (177 ml) fresh 100% apple cider
  • 1 tablespoon olive oil
  • 1 tablespoon raw, organic apple cider vinegar
  • 1 tablespoon honey
  • 1 teaspoon Dijon mustard
  • ⅛ teaspoon coarse kosher salt
  • ⅛ teaspoon ground black pepper
  • 6 cups (6 oz/170 g) mixed field greens
  • 4 tablespoons chopped, toasted pecans
  • 4 tablespoons dried cranberries
  • ½ pack (3.5 oz/100 g) Societe Roquefort cheese, crumbled
  • ½ cup (120 ml) Cranberry Apple Salad Dressing
  1. For the meatballs, use your hands to mix the turkey, breadcrumbs, onion, egg yolk, rosemary, sage, Worcestershire sauce, salt, and black pepper together in a large bowl, being careful not to over-mix. Cover and chill in the fridge for 1 hour.
  2. For the meatball filling, use a fork to mash the Roquefort cheese until relatively smooth (a few lumps are fine), adding up to 1 tablespoon of egg white as needed. Spoon this mixture onto the center of a piece of plastic wrap; roll the cheese up so it forms a little log and twist the ends of the plastic wrap to secure it. Freeze 1 hour.
  3. Preheat the oven to 400F; line a large baking sheet with parchment paper and drizzle it with 1 tablespoon olive oil.
  4. Divide the meat into 12 equal portions and roll each into a ball; cut the cheese log into 12 equal pieces and roll each into a ball. To stuff the meatballs, slightly flatten 1 meatball and place 1 ball of cheese in the center; fold the meat over the cheese so that the cheese is secured inside, re-forming it into a ball. Continue this process until all 12 meatballs are stuffed. Keep a small bowl of water next to you so you can dip your hands if the meat mixture starts sticking to them.
  5. Line the meatballs up on the prepared baking sheet and bake until fully cooked, about 20 minutes, flipping each meatball over once halfway through cooking.
  6. While the meatballs cook, make the Cranberry Apple glaze and salad dressing. Combine ⅔ of the jar of chutney and all other ingredients in a food processor or blender and process until smooth. Pour out ½ cup and reserve it to use as the dressing for the salad. To make the glaze, pour the remaining dressing and the remaining ⅓ of the jar of chutney into a large skillet, bring it up to a boil, and then turn the heat down and simmer until it’s thickened slightly, about 3 to 5 minutes, stirring occasionally.
  7. Once the meatballs are fully cooked add them to the glaze, stirring gently to coat, and then turn off the heat.
  8. Serve the meatballs with a small container of toothpicks so people can enjoy them as they mingle.
  9. For the salad, gently toss together all ingredients.
To Make This Dish Ahead: Roll and stuff the meatballs a day ahead, keep them in the fridge overnight, and bake them right before serving. Also, make the Cranberry Apple dressing the day before serving and keep it in the fridge overnight, and then make the glaze while the meatballs are cooking.

To Reheat This Dish: You can either gently microwave the meatballs with their glaze, or reheat them on the stovetop in a covered skillet.
Recipe by An Edible Mosaic™ at https://www.anediblemosaic.com/herbed-roquefort-stuffed-turkey-meatballs-with-cranberry-apple-glaze-and-salad-greens/