Savory Turkey Meatball Salad Recipes

Steps:

• Heat oven to 220C/200C fan/gas 6. In a bowl, mix the mince, onion, half the chives, 1 tbsp of the buttermilk, the garlic, 2 tbsp of the Parmesan, half the Tabasco and half the Worcestershire sauce with some seasoning. Shape into about 20 small meatballs (lightly oiled hands will make this easier).
• Arrange the turkey balls in a single layer in a roasting tin and cook for 10 mins. Remove, turn the turkey balls and arrange the bread chunks in between. Cook for a further 10 mins.
• Meanwhile, tip the rest of the buttermilk into a bowl with the remaining Parmesan, Tabasco, Worcestershire sauce and the lemon juice. Season and mix. Put the lettuce on top, toss together just before serving and divide between plates. Top with some meatballs and baked croutons, then sprinkle with chives. Serve with extra Parmesan, if you like.

Steps:

• Preheat an oven to 425 degrees F (220 degrees C). Line a large baking sheet with parchment paper.
• Mix together the ground beef, onion, bread crumbs, Parmesan cheese, eggs, garlic, oregano, basil, thyme, Worcestershire sauce, salt, and pepper in a large bowl until just combined. Divide the mixture into 4 equal portions, then roll each of those portions into 4 meatballs. Arrange the meatballs on the prepared baking sheet.
• Bake in the preheated oven until no longer pink in the center, 15 to 20 minutes.

Steps:

• For the meatballs: Combine the Parmesan, ricotta, breadcrumbs, milk and egg in a medium bowl and stir well to combine and allow the breadcrumbs to absorb the liquid. Add the pork, sausage and salt and use your hands to mix gently to combine.
• Heat a medium straight sided skillet over medium heat. Add enough oil to cover the bottom of the skillet. Roll heaping tablespoons of the meat mixture into balls and place in the hot oil. Add as many as the skillet will allow without overcrowding, working in two batches if needed. Brown the balls on all sides, rotating as needed, about 8 minutes. Remove the balls to a plate and pour off the oil from the skillet. Add the marinara and 1/4 cup water to the skillet and bring to a simmer. Return the balls to the sauce and cover the skillet. Allow to simmer for 15 minutes. Remove from the heat.
• For the salad: Meanwhile, toss together the arugula, Parmesan shavings, olive oil and lemon juice in a medium bowl.
• Spoon 5 or 6 meatballs into a bowl, then top with some of the salad and serve. Repeat to make 4 more servings.

Steps:

• Preheat oven to 375 degrees.
• Combine ground turkey breast with the other ingredients in a bowl and then shape mixture into about 18 meatballs.
• Heat a large nonstick skillet over medium-high heat.
• Coat pan with cooking spray.
• Add meatballs, and brown on all sides.
• Remove from skillet; transfer to a broiler pan coated with cooking spray, and bake for 15 minutes or until done.
• To freeze: Follow cooking directions, then allow meatballs to cool to room temperature.
• Place on a baking sheet, making sure they don't touch one another, and place in the freezer for an hour.
• Next, transfer hardened meatballs to an airtight container, and store in the freezer.
• Thaw meatballs in the refrigerator, then bake at 375 degrees for 20 minutes or untinl heated.

Steps:

• Pre-heat the oven to 400 degrees.
• In a large bowl, combine the ground turkey with the bread crumbs. It may be easiest to mix this with your hands.
• Once combined, mix in the minced onion and garlic.
• Roll the ground turkey mixture into 1 inch balls.
• Heat stove to medium high heat.
• Pour your olive oil into a pan or skillet.
• Once the olive oil begins to bubble at the bottom, place your turkey meatballs in the pan or skillet.
• Let each side of the pan or skillet cook the meatball until it begins to brown on the outside.
• Brown the meatballs on all sides, then place them in a pan or baking dish and cook the meatballs at 400 degrees for about 20 minutes.
• While the meatballs are cooking make the sauce as directed by combining the brown sugar and water until they are fully combined and melted together.
• Add the orange marmalade, honey, barbecue sauce, buffalo sauce and mustard until it's fully combined.
• Continue whisking until all the ingredients are fully mixed together and it begins to bubble, but don't let it come to a full boil or your sauce will be too thick and sticky.
• Pour over the cooked meatballs immediately and serve warm.