Turkey Meatballs with Salad and Vinaigrette

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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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5 from 1 vote

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.

Course Dinner, Lunch
Cuisine American, Asian, Easy, Healthy
Keyword Best Salad Recipes, Dinner Recipes Ideas, Easy recipes, Healthy Meatballs, Healthy Salad Dressings, Homemade Vinaigrette, How long to cook turkey meatballs
Prep Time 15 minutes
Cook Time 15 minutes
Marinating Time 20 minutes
Total Time 50 minutes
Servings 6 People
Calories 645 kcal
Author Yasmin Jackson



  • 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.


  • 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


  • 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)




  1. 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)

  2. 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)

  3. Bake the meatballs in the preheated oven until cooked to at least 165F degrees internal temperature) – about 12 to 15 minutes.


  1. Add all the ingredients, except the avocado oil into a large enough measuring cup (or a bowl). Whisk to combine.

  2. Slowly drizzle in the avocado oil while whisking vigorously. Keep whisking until thoroughly combined and emulsified (creamy). Taste and adjust salt as needed.


  1. 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.

  2. 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

  3. 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.

Recipe Video

Recipe Notes

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.

Nutrition Facts
Turkey Meatballs with salad and Vinaigrette
Amount Per Serving
Calories 645 Calories from Fat 432
% Daily Value*
Fat 48g74%
Saturated Fat 5g31%
Trans Fat 0.2g
Polyunsaturated Fat 13g
Monounsaturated Fat 27g
Cholesterol 83mg28%
Sodium 850mg37%
Potassium 888mg25%
Carbohydrates 18g6%
Fiber 4g17%
Sugar 9g10%
Protein 39g78%
Vitamin A 1794IU36%
Vitamin C 23mg28%
Calcium 65mg7%
Iron 3mg17%
* Percent Daily Values are based on a 2000 calorie diet.
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4 Comments Add yours

  1. Tasty looking dish! The addition of corn is a great idea. 🙂

    1. Julietkitchen By Chef Yasmin says:

      Thanks a lot. It gives a nice juicy crunch. Best Regards.


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