Tuesday, January 15, 2008

Turkey Meatball Salad with Roasted Peppers and Parmesan

This was sooooooooooooooo good! However, I do admit, I tweaked it a little bit. I actually took the Falafel Recipe and used ground turkey instead of Chick Peas. (Omit the water)

Last night I doubled the batch of Falafel/Meatballs, and froze 1/2 the batch. We had falafels last night, and I used the leaft over meatballs to make this salad for lunch today! I will use the frozen meatballs for a fast dinner later.

This recipe is from the Everyday Food Mag again, and they took the recipe for the meatballs, and made three other dishes while they were at it!

6 Scallions, cut into 2 inch lengths
2 Red or Yellow bell peppers, cut into strips (Or one of each)
2 Tbls. plus 4 tsp. Olive Oil
Course Salt and Ground Pepper
16 Light Turkey Meatballs (Recipe Below)
2 Tbls. Red Wine Vinegar
2 tsp. Dijon Mustard
1 Head Red Leaf Lettuce, torn into bite sized peices
1 Chunck Parmesan, shaved with a vegetable peeler
(I used feta, because it was what I had)
(I also added asaparagus, because I love it!)

Heat Broiler and on a rimmed baking sheet toss scallions, peppers, and asparagus with 2 tsp. oil. Season with salt and pepper. Push to one side of sheet and place meatballs on the other side of the sheet.

Broil, tossing vegetables and turning meatballs occassionally, until the meatballs are cooked through and vegetables are lightly charred. 10-12 minutes. Remove from oven and cool for 3 minutes.

In a bowl wisk vinegar, mustard, and oil. Season with salt and pepper. Toss salad with lettuce, vegetables, and meatballs, and top with parmesan.


3 Slices whole wheat bread
(You can use bread crumbs to make it quicker- 1 cup!)
1/4 Cup Milk
1 1/2 pound ground turkey
3 scallions, finely chopped
2 small garlic cloves, minced
2 Tbls. Chopped fresh parsley
1 large egg
coarse salt and ground pepper

Place bread in food proccessor; pluse until fine crumbs form. In a small bowl, mix breadcrumbs with milk. Set aside for 5 minutes.

In a large bowl, combine turkey, scallions, garlic, parsley, egg, and 1 1/2 tsp. salt, 1/2 tsp. pepper, and breadcrumb mixture; mix gently with a fork.

Form into balls, and if you want to freeze, line a baking sheet with wax paper, and line them on the wax paper. Freeze for one hour to set their shape, and then place in freezer safe bags. Freeze for up to three months.

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