This recipe from the cookbook Run Fast. Cook Fast. Eat Slow. was so good, we barely adapted it. We did innovate a bit by layering the meatballs on top of a crisp and simple Arugula Salad, and serving them with Sweet Potato Chickpea Cakes (from the same cookbook). We highly recommend this flavorful and filling, protein-rich salad!
Turkey Trot Meatballs with Arugula Salad
- 3 tbsp olive oil
- 1/2 cup grated Parmesan vegan
- 1/2 cup almond flour
- 1/2 cup parsley finely chopped
- 1/2 tsp Kosher salt
- 1/4 tsp freshly ground black pepper
- 1 lb ground turkey dark meat
- 1 egg
- 6 cups Arugula washed
- 1 tbsp balsamic vinegar
- Preheat your oven to 400 degrees. To keep your meatballs from sticking, line a baking sheet with parchment paper, lightly coated with 1 tablespoon of olive oil.
- Combine the Parmesan, almond flour, parsley, salt, and pepper in a large bowl. Add the ground turkey and egg and use your hands to combine everything. Set the bowl aside for 15 minutes to allow the mixture to set.
- Use a large spoon or a 1/4 cup measuring cup to scoop and your hands to roll the mixture into balls. You should be able to form 16 meatballs, each about golf-ball size.
- Place the meatballs evenly spaced on the parchment-lined baking sheet and bake in the oven for 15 minutes.
- While the meatballs are baking, place the Arugula in a large salad bowl. Combine 2 tablespoons of olive oil with up to 1 tablespoon of balsamic vinegar, kosher salt and freshly ground black pepper (to taste) in a small bowl, and whisk until emulsified. Pour the vinaigrette over the Arugula and toss.
- Remove the sheet from the oven and flip each meatball. Return to the oven for another 15 minutes, until you notice that the meatballs are crisp and lightly browned. Confirm the meat is done (no pink) by cutting open a meatball.
- To serve, fill a plate with Arugula salad, and place 3-4 turkey meatballs on the bed of greens.