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Turkey Meatball Salad

Servings 4 servings
Prep Time 30 minutes

Ingredients

For the meatballs:

  • 2 tbsp whole milk
  • 1 slice L&B Buttercrust Sandwich Bread diced
  • 1 lb ground turkey
  • 1 large egg
  • 2 tsp L&B Roast Beef Seasoning
  • 1 garlic clove minced
  • 2 tbsp shredded Parmesan cheese
  • 12 oz L&B Tomato Basil Pasta Sauce
  • Minced fresh parsley for garnish

For the salad:

  • 1 tbsp sherry vinegar
  • 2 tbsp extra virgin olive oil
  • 1 garlic clove finely minced
  • 2 tsp Dijon mustard
  • ½ tsp kosher salt
  • ⅛ tsp freshly ground black pepper
  • ½ head iceberg lettuce roughly chopped
  • ½ C sliced and drained pepperoncini
  • ½ C thinly sliced red onion
  • 1 C sliced Frescatrano olives

Instructions

  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!