Stuffed Porcupine Turkey Meatballs

• Meat Mixture:
• 1 lb ground turkey (max. 90% lean)
• 1/3 cup rice
• 1 egg substitute egg
• 2 Tbsp diced shallots
• 3/4 tsp dried thyme
• Pinch of dried sage
• 1 tsp salt
• Fresh ground black pepper
• Other Ingredients:
• 2 ounces sharp cheddar, cut into 1/2" cubes + additional grated for topping
• Sauce:
• 2 quarts V-8 juice (2" in pan)
• 2 tsp chili powder
• 1 large green pepper, chopped

1. Preheat the oven to 350 degrees.
2. Put meatball ingredients in a bowl and mix by hand. Once mixed, divide the mixture into meatballs, each about 1-1/2" diameter. Stuff each with a cheese cube and smooth closed with your fingertips, rolling gently in your palms to make round again if necessary. Place on a baking sheet covered with parchment. Bake for about 50 minutes.
3. Combine the vegetable juice and chili powder in a large saucepan, and heat to just boiling. (The liquid should be deep enough to cover the meatballs when added.) Add the meatballs, cover, bring back to a boil, then lower to a simmer for about 10 minutes.
4. Remove the meatballs from the liquid and set them aside while you use the liquid to make the sauce as follows. Set aside 1 cup of the hot liquid and add 1/2 cup all-purpose flour to it, mixing until combined and there are no clumps of flour. To the liquid still in the pot, add the chopped pepper, bring it back to a boil, and stir in the flour mixture. Cook to desired thickness. (I recommend cooking down to half.)
5. Serve meatballs topped with sauce and grated cheese.

ground turkey, rice, egg substitute egg, shallots, thyme, sage, salt, fresh ground black pepper, ingredients, cheddar, chili powder, green pepper

Taken from www.epicurious.com/recipes/member/views/stuffed-porcupine-turkey-meatballs-50103048 (may not work)