Caprese Quinoa and Meatball Casserole
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Recipe type: Gluten-Free
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.
Ingredients
  • 2 cups uncooked quinoa (rinse this really well with water- read more here)
  • 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
  • ¼ cup balsamic vinegar
  • Handful of thinly sliced basil
Instructions
  1. Preheat your oven for 375 degrees.
  2. Begin by rinsing your quinoa thoroughly (read instructions in the ingredient list if you have not prepared quinoa before).
  3. In a greased 9x13 pan, add the rinsed quinoa to the bottom of the pan.
  4. 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.
  5. 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.
  6. 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.
  7. Once your dish is done, finish servings with thinly sliced basil and your balsamic reduction.
Recipe by MomAdvice at https://www.momadvice.com/blog/2017/11/caprese-quinoa-and-meatball-casserole