This post is sponsored by Honeysuckle White. All thoughts and opinions are my own!
I hope you all had a wonderful Thanksgiving season with your families! I don’t know about you, but after hosting a Thanksgiving, I felt a bit uninspired trying to put together meals for these next busy upcoming weeks. There is nothing that makes me feel worse than dining out night after night so I tried to put together an easy dish that our whole family will love.
Did you think turkey season was behind us? The good news is that turkey season doesn’t need to wind down after the holidays thanks to a few new ready-to-go products that are on store shelves now.
The even better news? These items help to eliminate a little of the prep work for your meal so you can spend more time unwinding.
I have gotten the opportunity to partner with Honeysuckle White again this year as they launched a new line of flavored meatballs, burger patties, and cutlets to help make the dinner hour easier and more affordable for busy families.
Did someone say easier AND more affordable?
I’m in!
As a gluten-free girl, I’m thrilled that these meatballs are gluten-free and stuffed with one of my favorite foods…cheese! I wanted to create a dish that would really compliment these, while also continuing my gluten-free theme, so I made these into a Caprese Quinoa and Meatball Casserole that can be topped with additional fresh mozzarella cheese and a little fresh basil (and an optional balsamic drizzle), to finish.
If you haven’t tried quinoa, you are in for a treat! It was one of the first foods that I added to my diet, when making my own dietary switches, and it has become something I now eat almost weekly now. It is a fun switch from rice and stands up well to a reheat in the microwave. Be sure to read this article so you can learn more about this ingredient and how you can prepare quinoa in your rice cooker.
Everyone in our family REALLY enjoyed this casserole and I can see us adding this one into our weekly rotation. The meatballs were light and the topping of mozzarella added a little indulgence to this, otherwise, entirely healthy dish. The quinoa was delicious and cooked in spaghetti sauce and chicken broth, my favorite combo for cooking consistency for quinoa and pasta dishes.
Also, if you haven’t reduced a little balsamic for drizzling, I know you will find this extra step to be worth the flavor it brings to the completed dish. It is something that only takes a couple of minutes, but certainly brings the WOW factor!
The best part about this dish is that it is quick to prepare, will probably leave you some leftovers (if you are lucky), and feels like a rich comfort food dish to this gluten-free eater!
Be sure to give these new dinner options a spin in your house! I hope you love this recipe as much as I do!
Caprese Quinoa and Meatball Casserole
Recipe Type: Gluten-Free
Author: MomAdvice.com
Prep time:
Cook time:
Total time:
Serves: 8
Italian comfort food receives a healthy weeknight spin with prepared meatballs and quinoa for our base. Add a balsamic reduction drizzle and basil for an elegant touch.
- 2 cups uncooked quinoa (rinse this really well with water- [url href=”https://www.momadvice.com/post/how-to-make-quinoa-in-the-rice-cooker” target=”_blank”]read more here[/url])
- 1- 16 ounce jar spaghetti sauce
- 1 cup chicken broth
- 2 pounds Honeysuckle White Cheese Stuffed Italian Style Meatballs
- 8 ounces fresh mozzarella, sliced thinly
- 1/4 cup balsamic vinegar
- Handful of thinly sliced basil
- Preheat your oven for 375 degrees.
- Begin by rinsing your quinoa thoroughly (read instructions in the ingredient list if you have not prepared quinoa before).
- In a greased 9×13 pan, add the rinsed quinoa to the bottom of the pan.
- In a sauce pan, heat the spaghetti sauce and chicken broth until hot. Remove from the stovetop and pour the liquid over the quinoa, until it is fully covered.
- Sprinkle meatballs on top of the quinoa and finish with thin slices of mozzarella (you can put them over the meatball or just dabble on top of the dish). Cover the dish tightly with foil and bake for 35-40 minutes. During the last 5-10 minutes, remove the foil to melt the cheese fully.
- While the dish is baking, our balsamic vinegar into a small saucepan. Turn heat to medium high and bring vinegar to a boil. Once boiling, reduce to simmer and let simmer for about 10 minutes until vinegar has reduced down. Stir occasionally. When it begins to coat the back of a spoon, you will know that it is fully reduced. Set aside to cool while the casserole bakes.
- Once your dish is done, finish servings with thinly sliced basil and your balsamic reduction.
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Honeysuckle White turkey products are available in select states. For those on the East Coast (CT, DE, ME, MD, MA, NH, NJ, NY, NC, RI, SC, VT, VA, WV), look for Honeysuckle White’s sister brand, Shady Brook Farms!
This post is sponsored by Honeysuckle White. All thoughts and opinions are my own!
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