Balsamic Turkey Meatballs with Kale & Radicchio Salad

Craving easy weeknight meal and tired of putting chicken breasts on your salad? Look no further than this! Super easy meatballs with Parmesan and balsamic, which are then glazed with balsamic and then thrown onto this easy as can be salad. Meal prep the salad and vinaigrette ahead of time, then make the meatballs right before serving. This is a 10/10!

Not a fan of turkey? You can cube chicken and toss it in the balsamic to make a glaze. Also, a vegan option here would b seitan!

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Adjust Servings
For the meatballs:
1lb ground turkey
2/3cup grated parmesan (if you skip this, add 1/2 cup breadcrumbs instead as a binder)
2tbsp herbes de provence can swap for Italian seasoning or any seasoning blend you like
2tsp garlic powder
3tbsp balsamic vinegar
1/2tsp kosher salt
black pepper, to taste
2tbsp full fat Greek yogurt
Avocado oil, for pan (or another oil of your choice)
1/2cup balsamic vinegar
For the salad:
1bunch kale, stems removed and leaves chopped
1head radicchio, thinly sliced
8-10 black olives (can sub green olives or capers), thinly sliced
1/4cup roasted pistachios, coarsely chopped
1small shallot finely chopped
1recipe balsamic vinaigrette (below)
For the balsamic vinaigrette:
1tbsp Dijon mustard
1/4cup balsamic vinegar
1/2cup extra virgin olive oil
Salt and pepper, to taste
Honey for sweetening if desired (I didn't use this)



Prep all the salad ingredients and combine in a bowl, reserving about 2 tbsp of grated Parmesan and pistachios for topping. Set aside.
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Prepare the balsamic 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.
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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.
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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 let it reduce until thick and syrupy. Continuously coat the meatballs in the glaze.
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Toss the salad in the vinaigrette and plate. Top with meatballs, Parm, pistachios and fresh cracked black pepper. Enjoy!
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