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This is one of those easy weeknight meals that you’ll be looking to meal prep over and over and over. I love a turkey meatball, especially when paired with a sweet balsamic. Then pair that with a bitter and earthy kale and radicchio salad and you have restaurant quality contrasting flavors. Woohoo we love that!
Balsamic Turkey Meatballs with Kale & Radicchio Salad
Ingredients
For the meatballs:
- 1 lb ground turkey
- 2/3 cup grated parmesan plus extra 2 tbsp for topping (if you skip this, add 1/2 cup breadcrumbs instead as a binder)
- 2 tbsp herbes de Provence
- 2 tsp garlic powder
- 3 tbsp balsamic vinegar
- 1/2 tsp kosher salt
- Black pepper to taste
- 2 tbsp greek yogurt
- 1/2 cup balsamic vinegar
For the salad:
- 1 bunch kale stems removed and leaves
- 1 head radicchio thinly sliced
- 8-10 black olives thinly sliced
- 1/4 cup roasted pistachios chopped
- 1 small shallot finely chopped
- 1 recipe balsamic vinaigrette or store bought balsamic vinaigrette
For the balsamic vinaigrette:
- 1 tbsp Dijon mustard
- 1/4 cup balsamic vinegar
- 1/2 cup extra virgin olive oil
- Salt and pepper to taste
- Honey for sweetening if desired optional, I did not use it
Directions
- Prep the salad ingredients and combine in a bowl, reserving about 2 tbsp of grated Parmesan and pistachios for topping.
- Prepare the vinaigrette. In a bowl, whisk the mustard and balsamic vinegar. While whisking, slowly pour in the olive oil and continue whisking until an emulsion forms. You can also just add all the ingredients to a jar and shake it until emulsified! Add salt/pep to taste and set aside.
- For the meatballs, combine the ground turkey, herbes de Provence, garlic powder, salt, pepper, 3 tbsp balsamic vinegar, 2/3 cup Parmesan and Greek yogurt. Use your hands and mix until combined. Form the meatballs.
- Heat a cast iron or high heat nonstick skillet over medium high heat. Do the water test to make sure it’s hot enough! Season with enough avocado oil to coat the bottom of the pan. Add the meatballs and cook until golden brown on one side, then flip. Continue cooking until the turkey meat is fully cooked through. Add the balsamic vinegar and reduce until syrupy. Coat the meatballs in the glaze.
- Toss the salad in the vinaigrette and plate. Top with meatballs, Parm, pistachios and cracked black pepper. Enjoy!
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