Turkey Meatball Salad

Turkey Meatball Salad

Turkey Meatball Salad

Servings:*

4 servings

Ingredients

  • For the meatballs:
  • 2 tablespoons whole milk
  • 1 slice L&B Buttercrust Sandwich Bread, diced
  • 1 pound ground turkey
  • 1 large egg
  • 2 teaspoons L&B Roast Beef Seasoning
  • 1 garlic clove, minced
  • 2 tablespoons shredded Parmesan cheese
  • 12 ounces L&B Tomato Basil Pasta Sauce
  • Minced fresh parsley, for garnish
  • For the salad:
  • 1 tablespoon sherry vinegar
  • 2 tablespoons extra virgin olive oil
  • 1 garlic clove, finely minced
  • 2 teaspoons Dijon mustard
  • ½ teaspoons kosher salt
  • ⅛ teaspoons freshly ground black pepper
  • ½ head iceberg lettuce, roughly chopped
  • ½ cups sliced and drained pepperoncini
  • ½ cups thinly sliced red onion
  • 1 cup sliced Frescatrano olives

Directions

  1. Heat oven to 450 F. Line a small sheet pan with parchment paper. 

  2. To make the meatballs: In a small bowl, pour the milk over the diced bread and allow to soak for 5 minutes. 

  3. In a large bowl, combine the ground turkey, egg, L&B Roast Beef Seasoning, garlic and Parmesan. Add the milk and bread mixture and mix vigorously until fully incorporated. Shape the mixture into 4 evenly-sized meatballs and place them on the prepared baking sheet.

  4. Bake the meatballs for 20 minutes, until lightly browned. 

  5. While the meatballs are baking, warm the L&B Tomato Basil Pasta Sauce in a medium saucepan over low heat. 

  6. Remove the meatballs from the oven and place into the pasta sauce. Continue to simmer over low heat, rotating the meatballs in the sauce several times. Cook for 10 minutes, or until the meatballs register 165 F on an instant-read thermometer. Remove from heat and allow the meatballs to rest in the sauce while you prepare the salad.

  7. To make the salad: In a small bowl, combine the sherry vinegar, olive oil, garlic, Dijon mustard, salt and pepper; whisk to combine. Set aside.

  8. In a large bowl, combine the iceberg lettuce, pepperoncini, red onion and olives. Pour the dressing over the salad and toss to coat. 

  9. To serve: Place one meatball on each plate, cover with an extra dollop of the sauce and garnish with the parsley. Divide the salad evenly among the plates next to each meatball and enjoy! 
* Recipes created for given quantity. Changes to quantities are for planning purposes only and have not been tested.