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