Caprese Quinoa and Meatball Casserole
- 8 Servings
- 10 mins Prep Time
- 50 mins Total Time
- 2 packages Cheese Stuffed Italian Turkey Meatballs
- 2 cups uncooked quinoa (rinse well with water)
- 1 16-ounce jar spaghetti sauce
- 1 cup chicken broth
- 8 ounces fresh mozzarella, thinly sliced
- 1/4 cup balsamic vinegar
- Handful of basil, thinly sliced
|Serving Size||2 meatballs and about 3/4 cup quinoa|
|Amount Per Serving|
|Calories from fat|
|% Daily Value*|
|Total fat 21 g||27 %|
|Saturated fat 8 g||40 %|
|Cholesterol 105 mg||35 %|
|Sodium 1030 mg||45 %|
|Total Carbohydrates 37 g||13 %|
|Dietary Fiber 4 g||14 %|
|Sugars 6 g|
|Protein 31 g|
Vitamin D 0%
|*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. This is a representation of the nutrition label. The actual nutrition label on the product may vary slightly.|
Step 1Preheat your oven to 375°F degrees.
Step 2Begin by rinsing your quinoa thoroughly.
Step 3In a greased 9x13 pan, add the rinsed quinoa to the bottom of the pan.
Step 4In 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.
Step 5Place 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).
Step 6Cover 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.
Step 7While the dish is baking, pour balsamic vinegar into a small saucepan. Turn heat to medium high and bring vinegar to a boil.
Step 8Once 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.
Step 9Cook until the meat reaches an internal temperature of 165°F using a meat thermometer.
Step 10Once your dish is done baking, garnish with thinly sliced basil and your balsamic reduction.