Best Turkey Meatball Salad With Roasted Peppers And Parmesan Recipes

Turkey-Meatball Salad with Roasted Peppers and Parmesan image

Provided by Martha Stewart

Time 25m

Number Of Ingredients 9

6 scallions, cut into 2-inch lengths
2 red or yellow bell peppers (ribs and seeds removed), cut into strips
2 tablespoons plus 4 teaspoons olive oil
Coarse salt and ground pepper
16 Light Turkey Meatballs, frozen
2 tablespoons red-wine vinegar
2 teaspoons Dijon mustard
1 head red-leaf lettuce, torn into bite-size pieces
1 chunk Parmesan (1 ounce), shaved with a vegetable peeler

Steps:

Heat broiler, with rack set 4 inches from heat. On a rimmed baking sheet, toss scallions and peppers with 2 teaspoons oil; season with salt and pepper and push to one side of sheet. Place meatballs on other side of sheet; toss with 2 teaspoons oil.
Broil, tossing vegetables and turning meatballs occasionally, until meatballs are cooked through and vegetables are lightly charred, 10 to 12 minutes. Remove from oven, and cool for 3 minutes.
Meanwhile, in a large bowl, whisk vinegar and mustard with remaining 2 tablespoons oil; season with salt and pepper. Add lettuce, scallions, and peppers; toss to combine. Top with meatballs and Parmesan.

Nutrition Facts : Calories 305 g, Fat 19 g, Fiber 4 g, Protein 22 g, SaturatedFat 5 g

Jessica Alba's Turkey Meatballs image

Provided by Martha Stewart

Number Of Ingredients 10

2 pounds lean ground turkey
1 cup panko (Japanese breadcrumbs)
1/4 cup finely chopped carrots
1/4 cup finely chopped zucchini
1/4 cup finely chopped onion
2 large eggs
2 tablespoons Italian seasoning
1 tablespoon coarse sea salt
2 tablespoons olive oil
3/4 cup homemade or store-bought low-sodium chicken broth

Steps:

In a large bowl, mix turkey, panko, carrots, zucchini, onion, eggs, Italian seasoning, and salt until well combined; form into 1-inch balls.
Heat olive oil in a large skillet over medium heat. Add meatballs and cook, turning, until browned, about 7 minutes.
Add 1/2 cup chicken broth; cover and reduce heat to low. Cook until liquid is almost completely absorbed, about 7 minutes. Add remaining 1/4 cup broth and increase heat to medium; cook, uncovered, until liquid is absorbed. Serve.