This turkey meatballs are a family favorite. It’s got an abundance of beautiful flavors, Asian inspired, and they are rather easy to make. These were originally created for my Miso Soup Meatball recipe. Since then I’ve been using them in the soup as well as in this awesome salad and vinaigrette combination. They can also be smothered in some tomato sauce and served with pasta. How versatile is that? I usually make a big batch (as in this recipe) and I use half of it for the salad and of course the next day, leftover is used in the soup. It doesn’t get better than that, getting another meal out of these deliciousness.
This overall recipe adds amazing protein power to your diet and when coupled with the salad and homemade vinaigrette it offer a brilliant nutritious profile. I hope you will make it and enjoy as much as we do. Happy Cooking!
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Turkey Meatballs with salad and Vinaigrette
Best meatballs recipe along with an easy vinaigrette and one version of a toss salad. It all comes together very quickly and makes for a healthy lunch or dinner. The meatballs are made of ground turkey with a hint of Asian flavors. These meatballs were initially created for my miso soup but they are versatile enough for this salad as well as a stand alone. I hope you will try this amazingly delicious meal and enjoy it as much as we do. Until next time… Happy Cooking.
FOR THE MEATBALLS
- 2 pounds ground turkey meat (I used both white and dark meat)
- 1 cup corn (I used fresh kernels. You can sub frozen or canned)
- 1/2 cup red onions finely diced
- 1/4 cup cilantro fresh and finely chopped
- 1 tablespoon oregano fresh and finely chopped
- 1 tablespoon thyme fresh and finely chopped if needed
- 2 teaspoons ginger fresh and finely minced or grated
- 2 teaspoons garlic fresh and finely minced or grated
- 1/2 teaspoon red pepper flakes (optional)
- 1 teaspoon salt (adjust for your diet)
- 1/2 teaspoon black pepper freshly ground
- 2 tablespoons extra virgin olive oil
- 2 teaspoons sesame oil
- 2 teaspoons miso paste (I used a diluted liquid miso)
- 1 Tablespoon soy sauce
- 1 to 2 tablespoons avocado oil for brushing the top of the meatballs.
FOR THE SALAD DRESSING (vinaigrette)
- 1/4 Cup red wine vinegar
- 1 teaspoon ginger fresh and finely minced or grated
- 1 teaspoon garlic free and finely minced or grated
- 1 teaspoon miso paste (I used a diluted miso)
- 1 teaspoon honey (I used Amber Honey)
- 1 teaspoon cilantro fresh and finely minced
- 1 teaspoon thyme leaves fresh and finely minced if necessary
- salt and fresh ground black pepper to taste
- 2 tablespoons red onion finely minced
- 1 teaspoon sesame oil
- 3/4 cup acocado oil
FOR THE SALAD:
- 1 bell pepper red seeded and diced. I used organic
- 1 bell pepper yellow or orange
- 1 golden delicious apple cored and diced
- 1 pint grape or cherry tomatoes Cut in 1/2 lengthwise. I used both grape and cherry organic tomatoes
- 1 cup fresh corn can use canned
- 1/4 cup red onion thinly sliced or diced
- 1 1/2 cups baby arugula I used organic
- 1 1/2 cups baby spinach I used organic
- salad dressing/vinaigrette (recipe included)
FOR THE MEATBALLS
PREHEAT OVEN 425F DEGREES
Add all the meatball ingredients into a bowl. Mix together thoroughly until fully combined – be careful not to over mix. Cover with plastic wrap and refrigerate for 15 to 20 minutes (can be refrigerated up to overnight)
15 to 20 minutes later, shape the meatballs. Use about 2 tablespoons of the turkey mixture to form meatballs. Lightly brush the top of the meatballs with avocado oil. (This batch makes about 24 small meatballs)
Bake the meatballs in the preheated oven until cooked to at least 165F degrees internal temperature) – about 12 to 15 minutes.
MEANTIME: FOR THE SALAD DRESSING (vinaigrette)
Add all the ingredients, except the avocado oil into a large enough measuring cup (or a bowl). Whisk to combine.
Slowly drizzle in the avocado oil while whisking vigorously. Keep whisking until thoroughly combined and emulsified (creamy). Taste and adjust salt as needed.
WHILE THE MEATBALLS ARE BAKING, ASSEMBLE THE SALAD INGREDIENTS:
Add all the salad ingredients, except the arugula and spinach, into a large mixing/salad bowl. Spoon 1 to 2 tablespoons of the salad dressing over the ingredients and mix to combine.
Note: If cutting the apple well in advance, spoon one teaspoon vinaigrette and mix to coat to prevent oxidation.
Once the meatballs are ready and right before serving, add the arugula and spinach to the salad bowl. Coat with 1 to 2 tablespoons vinaigrette and toss to coat.
Note: I usually store the extra vinaigrette in a covered container and keep in the refrigerator until ready to use – save up to one week. Bring to room temperature before using
Plate and serve the salad with some of the meatballs. Enjoy!
Note: I used 1/2 the meatballs in the salad and the other half I refrigerate overnight and used it in my miso turkey meatball soup.
Full length Video Tutorial available for this Turkey Meatball with Salad and Vinaigrette Recipe.
Nutritional facts will vary depending on actual serving size and it’s rendered by a third party vendor.