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Maple-Dijon Turkey Meatballs with Cranberry Goat Cheese Salad

Maple-Dijon Turkey Meatballs with Cranberry Goat Cheese Salad

Air frying gives these terrific turkey meatballs a crisp exterior without all the massive amounts of oil and the mess of you get with pan frying. Paired with the salad, the meatballs make a terrific lunch or light supper.
​​Active Time: 25 minutes  Total Time: 25 minutes   Servings: 4
Ingredients 

Meatballs 
  • 1 lb ground turkey 
  • 1½ cups panko 
  • ½ cup finely chopped red onion 
  • ½ tsp kosher salt 
  • ¼ tsp freshly ground black pepper 
  • 1 large egg 
  • 3 Tbsp Dijon mustard 
  • 1 Tbsp pure maple syrup 
  • 1 Tbsp olive oil 
Salad 
  • 4 cups mixed salad greens (about 5 oz ) 
  • ¼ cup raspberry vinaigrette 
  • 4 oz cranberry goat cheese, crumbled 
Chefman Maple-Dijon Turkey Meatballs with Cranberry Goat Cheese Salad
Directions 
  1. For the meatballs: In a large bowl, mix turkey, breadcrumbs, red onion, salt, pepper, egg, mustard, maple syrup, and olive oil. 
  2. Roll the mixture into 1½ inch balls; you’ll get about 8 total.  
  3. Place the meatballs in the basket of the air fryer and set to 300˚F for 16 minutes.  
  4. Cook meatballs until cooked through and golden-brown. (For most even results, give the meatballs a shake halfway through cooking.) 
  5. Transfer cooked meatballs to a plate to cool slightly.  
  6. In a large bowl, toss the greens with the vinaigrette. 
  7. Sprinkle the goat cheese over the greens and serve with the meatballs.
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