Turkey Meatball Salad
We love the turkey meatballs in this recipe, not only because they are a leaner, healthier alternative, but also because they are incredibly moist and flavorful. Before baking, we mix them with milk-soaked bread, garlic, Parmesan and L&B Roast Beef Seasoning — an herbaceous mix of rosemary and thyme, garlic, onion and shallots. This gives the meat tons of moisture, despite its low saturated fat content and a delicious Italian vibe.
The salad itself is composed of iceberg lettuce, pepperoncini, red onion and Frescatrano olives, topped with a simple yet satisfying sherry vinaigrette, providing a light and crunchy texture that plays perfectly with the tender turkey. In the end, you get to satisfy every savory aspect of your meatball craving. So go ahead, have that second helping and feel really good about it!
Clocking in at just about an hour of prep and cook time, this is a great recipe for a weeknight meal. Just don’t forget to set some aside for your lunch the next day (if there’s any left).
4 Servings
Preparation time: 30 minutes
Cook time: 30 minutes
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 teaspoon kosher salt
⅛ tsp freshly ground black pepper
½ head iceberg lettuce, roughly chopped
½ cup sliced and drained pepperoncini
½ cup thinly sliced red onion
1 cup sliced Frescatrano olives
Directions
- Heat oven to 450 F. Line a small sheet pan with parchment paper.
- To make the meatballs: In a small bowl, pour the milk over the diced bread and allow to soak for 5 minutes.
- 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.
- Bake the meatballs for 20 minutes, until lightly browned.
- While the meatballs are baking, warm the L&B Tomato Basil Pasta Sauce in a medium saucepan over low heat.
- 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.
- 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.
- In a large bowl, combine the iceberg lettuce, pepperoncini, red onion and olives. Pour the dressing over the salad and toss to coat.
- 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!
Recipe source: Ingredient
This recipe is brought to you by Nourish, our guide to eating a variety of whole foods that expand your palate, give you more energy and help you live a balanced life. If you love it, check out the entire Nourish collection.
