I received free samples of Cabot Cheese mentioned in this post. By posting this recipe I am entering a recipe challenge sponsored by Cabot Creamery and am eligible to win prizes. I was not additionally compensated for my time.
Yesterday marked the anniversary of “Snow Jam” or “Snowcalypse” or “Snowmageddon” here in Atlanta! Exactly one year and a day ago – a little bit of ice created a whole lotta ruckus!
Unlike the north, we don’t seem to be able to handle our snow with a side of ice, down here in the south!
Similarly, a little bit of dairy can cause a whole lotta ruckus in someone who might not have enough lactase enzymes in their system!
You might be thinking: “UGH – TMI!!!” or….”GOOD GAWSH – what a weird segue!!!“
But, you see, I happen to fall into that category…
For the longest time, I haven’t been able to handle a little bit of dairy with a side of lactose.
And, for the longest time, I swore off ALL dairy!
At least, that was up until I attended an informative dinner last year. Prior to that, I had given up milk, ice cream and cheese – not even wanting to test out what I had heard about aged cheeses being lactose free. But then, at that dinner, there was a platter of lactose free Cabot cheeses, with a very knowledgeable representative who was so sweet in answering questions and squelching fears – and, cheese has been flowing freely through our home ever since!
After having made these Mini Andouille and Pepper Jack Beet Pizzas with some of the many Cabot Cheeses I received, I attempted these cheesy turkey balls!
Yes, there’s grated cheese in the turkey ball mix as well as a cube of cheese tucked inside!
Yes, this is very, very, messy when it comes out of that oven – because there’s melty cheese oozing out everywhere.
Yes, these turkey balls might not be too easy on the eyes….
But, (keeping in mind the whole book and cover looks thing) these turkey balls; these garlic, turmeric, paprika and cilantro seasoned, cheesy turkey balls – taste oh so much better than what they look like!
Only one way for you to find out and that’s to go ahead and make them…and the accompanying spicy cheese sauce…
[Tweet “Cheesy, Cheddar-Stuffed, Turkey Balls with Spicy Cheese Dipping Sauce @RunninSrilankan @CabotCheese #Ad”]
“Cabot Creamery is a family-farmer owned cooperative of more than 1200 farms located throughout New England and New York. One-hundred (100) percent of Cabot’s profits go back to their farmers. Cheddar cheese is a protein-rich snack and naturally lactose free.”
- TURKEY BALLS:
- 1 lbs pkg ground turkey 1.25
- 1/2 onion finely chopped
- 1 inch piece of ginger finely chopped
- 2 cloves garlic also finely chopped
- 1/4 teaspoon salt
- 1/2 teaspoon pepper
- 1 teaspoon turmeric
- 1 teaspoon paprika
- 2 teaspoons chopped cilantro
- 1/2 cup Cabot Seriously Sharp Cheddar Cheese grated
- 1 egg
- Cabot Farmhouse Reserve Aged Cheddar - cut into cubes
- SPICY CHEESE DIPPING SAUCE:
- 1/2 cup lactose free milk
- 3/4 cup Cabot Seriously Sharp Cheddar grated
- 1/4 teaspoon chili powder
- 1/4 teaspoon paprika
Preheat oven to 375 degrees
Mix all the ingredients together - minus the cubed Cabot Farmhouse Reserve Aged Cheddar
Form Mix into a ball, encosing a cube of Cabot Farmhouse Reserve Aged Cheddar in the middle
Bake at 375 for 30 minutes
SPICY CHEESE DIPPING SAUCE:
Place the milk, cheese, chili powder and paprika in a saucepan over medium heat for about 10 minutes - stirring frequently so cheese melts evenly.
Serve with turkey balls