Simple to make ahead Turkey Meatballs are paired with a Mustard Green Salad for a versatile and easy weeknight meal. The meatballs are tender and loaded with feta cheese, sun-dried tomatoes, garlic and spices for a flavorful bite.
This Honey Mustard Kit from Earthbound Farm is everything you've ever wanted! Add some turkey meatballs along with the toasted almonds, cranberries, baby spinach and a creamy honey mustard dressing for a complete summer meal.
I've gone ahead and made some delicious turkey meatballs to top this simple and flavorful salad that is loaded with baby spinach, slivered almonds, dried cranberries and topped with a honey mustard dressing. The best part is that these salad kits are washed and ready to eat - so wonderful to have on hand in the fridge, especially during hectic times.
Ingredients
- 2 bags (6.8oz each) of Earthbound Farm Organic Honey Mustard Kit - In your salad kit you'll have your dressing, greens (baby spinach), almonds and cranberries
- Ground Turkey - I love having turkey meatballs on hand to enjoy as is or in this case, top our lovely salad. I prefer using dark meat as it gives it much more flavor and juiciness
- Onion - Sauteing onion for the meatballs is the way to go, this ensures the meatballs can be cooked quickly and not risk having raw onions.
- Spices - Simple spices like Italian seasoning, pepper and salt pack a ton of flavor.
- Garlic - Everything is better with garlic, you can also try making toum which is a great way to incorporate garlic to your dishes.
- Feta - I love adding some feta to my meatballs to give them a bit of briny flavor.
- Sun-dried tomatoes - I recommend using sun-dried tomatoes in oil - they definitely impart more flavor and are more tender.
- Parsley - Flat leaf parsley is my favorite, you can even buy pre-chopped parsley in your grocer fridge for ease.
- Breadcrumbs - Breadcrumbs are going to help bind our meatballs together, I recommend using Panko if you can otherwise plain breadcrumbs are for this dish.
- Eggs - Eggs are our final binder, eggs along with the breadcrumbs are what helps our meatballs take shape.
Making Meatballs
The beauty of meatballs is the ability to make a large batch and freeze the rest or just stash in the fridge to snack on. I encourage folks to saute their onion, garlic and seasonings together before adding to the ground turkey mixture. This allows the onions to soften and have a milder, sweeter flavor when mixed in the meatballs. The rest of the ingredients can be added in a bowl and mixed all together to create a cohesive mixture.
Pro Tips:
- Be sure to let your onion mixture cool down before adding to the ground turkey and eggs. We don't to cook the eggs or meat too early!
- To test for flavor and saltiness of your meat, grab a small piece and throw it into a pan to cook quickly or heat in microwave for 20-30 second until cooked. Sample and know if you need to add more salt to your mixture.
- It's always better to UNDER salt than over salt. Different brands and types of salt will vary in saltiness. I prefer using Kosher salt over table salt - you will use a bit more but have a less salty flavor.
Forming Meatballs
I like to use a medium cookie scoop to get a general shape and size for my meatballs. These measure about 1.5" wide and about 30 grams each (if you want to be technical). These meatballs are a quick bake in the oven - so no messy frying. A sheet of parchment paper on your sheet pan helps to make cleanup super quick and easy.
Storage
The beauty of meatballs is they can be made ahead and stored in the fridge in a sealed container for up to 5 days. You an also make a batch and freeze them once they are cooked. I like to bake, freeze on the sheet pan flat and then once frozen, pop into a freezer bag. Remove what you need when you need it. Warm up in the oven or microwave for a quick snack. These are good for 3-4 months in your freezer.
This salad is super versatile and perfect for meal planning. Make a big batch of meatballs and pickup a few bags of Earthbound Farm Organic Honey Mustard Kit. When you're ready, toss together in a bowl - I like to toss my greens in dressing then plate - and top with a few turkey meatballs for a complete meal.
Thinking about your next meal has never been easier. Check out Earthbound Farm to see where you can pickup at your local grocer.
IF YOU MAKE Honey Mustard Greens with Turkey Meatballs PLEASE LET ME KNOW BY LEAVING A RATING AND REVIEW BELOW.
As always, I love seeing your creations. Please leave a review or share your dish with me on social media #cosetteskitchen which lets me know what is working for you! You can find me on Facebook, Instagram, Twitter and Pinterest. For more delicious recipes to your inbox, sign up for my newsletter!
xoxo,
Cosette
Honey Mustard Greens with Turkey Meatballs
- Prep Time: 30 minutes
- Cook Time: 20 minutes
- Total Time: 50 minutes
- Yield: 45 meatballs 1x
- Category: Salad
- Method: Baked
- Cuisine: American
Description
Honey Mustard Salad kit by Earthbound Farm Organic is delicious on its own but even better topped with some quick turkey meatballs.
Ingredients
Meatballs
- 2 pounds ground turkey, dark meat is preferred
- 1 small onion (or half of a large) - 1 cup diced
- 2 Tbsp olive oil
- 2 tsp Italian seasoning
- ½ tsp black pepper
- 2 tsp kosher salt (Morton brand - adjust for by half for table salt)
- 4 cloves garlic, minced (or 2 Tbsp toum)
- ½ cup crumbled feta
- ½ cup sun-dried tomatoes in oil, chopped
- ¼ cup parsley, chopped
- 2 eggs
- 1 cup panko breadcrumbs (or plain traditional breadcrumbs)
Salad Mix
- 2 bags (6.8oz each) Earthbound Farm Organic Honey Mustard Kit
Instructions
Meatballs
- Preheat your oven to 375 degrees Fahrenheit
- In a large bowl add your ground turkey and set aside.
- In a small non-stick pan add your olive oil and diced onions. Cook over medium high heat for 2-3 minutes, add in your Italian seasoning, pepper and salt.
- Allow mixture to cook for another 3-4 minutes until onions are translucent. Finally add in your minced garlic (or toum) in the last minute. Set aside to cool.
- Add in your feta, sun-dried tomatoes, parsley, eggs and panko to your ground turkey. Mix to combine well.
- Once onion mixture is cooled, add to your turkey mixture and mix well. See note below to taste seasoning - add additional salt if needed.*
- Form your meatballs using cookie scoop, about 1.5" in diameter and place on parchment lined sheet pan. You should have about 45 meatballs total and spread out on 2 sheet pans.
- Bake in upper ⅓ of pre-heated oven for 20 minutes.
- Remove and let come to room temperature.
Salad
- Remove greens from Earthbound Farm Organic Honey Mustard Kit and place in large bowl.
- Empty dressing and mix to combine well.
- Plate greens on a platter/plate, top with included dried cranberries and slivered almonds and finally a few meatballs.
- Enjoy!
Notes
- Be sure to let your onion mixture cool down before adding to the ground turkey and eggs. We don't to cook the eggs or meat too early!
- To test for flavor and saltiness of your meat, grab a small piece and throw it into a pan to cook quickly or heat in microwave for 20-30 second until cooked. Sample and know if you need to add more salt to your mixture.
- It's always better to UNDER salt than over salt. Different brands and types of salt will vary in saltiness. I prefer using Kosher salt over table salt - you will use a bit more but have a less salty flavor.
Nutrition
- Serving Size: 45 meatballs
Tristin says
Delicious recipe and great tips for making meatballs. Thank you!!
Cosette's Kitchen says
Thanks my dear friend!!
xoxo,
Cosette
Mayssa N says
A very delicious meal ! Today is my second time to make !
Thank you Cosette
Cosette's Kitchen says
Yay! So glad to hear!
xoxo,
Cosette