Maple-Dijon Turkey Meatballs with Cranberry Goat Cheese Salad

Nutritional Information

Per serving

Calories:

438

Protein:

32 g

Fat:

21 g

Carbohydrates:

28 g

Sodium:

926 mg

Credit
CHEFMAN

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 premade store-bought raspberry vinaigrette
4 oz cranberry goat cheese, crumbled

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.

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