MEATBALL SALAD
Provided by Giada De Laurentiis
Time 1h
Yield 5 servings
Number Of Ingredients 14
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.
THE BEST TURKEY MEATBALLS
These juicy meatballs with a tender, light texture are packed with flavorful herbs. The meat mixture is softer than you might expect, thanks to the addition of ricotta, but sacrificing a perfectly round shape is worth it. You'll make these turkey meatballs so often you just might forget about your beef meatball recipe.
Provided by Food Network Kitchen
Categories side-dish
Time 55m
Yield 12 meatballs
Number Of Ingredients 12
Steps:
- Preheat the oven to 400 degrees F. Line a baking sheet with parchment paper and drizzle the olive oil and canola oil in an even layer over the paper.
- Pour the breadcrumbs into a large mixing bowl, pour the milk over top and stir to fully moisten the breadcrumbs. Add the remaining ingredients to the mixing bowl and mix with your hands just until combined.
- Scoop 1/4-cupfuls of meatball mixture and place them evenly spaced on the prepared baking sheet; you should have 12 meatballs. Gently roll them into balls. Bake until bottoms are golden brown, about 15 minutes. Reduce the oven temperature to 325 degrees F and continue to bake for 15 to 20 minutes more until the meatballs are cooked through.
TURKEY-MEATBALL SALAD WITH ROASTED PEPPERS AND PARMESAN
This salad, made with our Light Turkey Meatballs, is hearty enough to be a main course.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Turkey Recipes Ground Turkey Recipes
Time 25m
Number Of Ingredients 9
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
TURKEY MEATBALL CAESAR SALAD
Try a fresh and healthy spin on the classic salad by using lean turkey mince rolled into patties and served with a buttermilk dressing
Provided by Lucy Netherton
Categories Dinner, Lunch
Time 35m
Number Of Ingredients 11
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.
Nutrition Facts : Calories 330 calories, Fat 8 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 20 grams carbohydrates, Sugar 9 grams sugar, Fiber 5 grams fiber, Protein 43 grams protein, Sodium 1.1 milligram of sodium
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