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Ingredients
Meatballs
1 LB Ground Turkey
¾ Of A Red Pepper (Chopped small)
2 T Black Olive Tapenade (click to try my favorite one from Meditalia)
2 T Chicken Broth
1 Egg
½ Cup Breadcrumbs
¼ Cup Parmigiano Reggiano (Grated Fine)
S & P to taste
Salad
1 Pack of Arugula
1 Lemon
¼ Cup Olive Oil
Shaved Parmigiano Reggiano
S & P
Preparation
In a medium sized bowl add all of the ingredients for the meatballs and mix well with your hands. Be careful with your salt, as your black olive tapenade and you parmiggiano are both bringing sodium to the table. Once all of your ingredients are mixed, roll your meatballs, they should be about 1.5” in diameter and rolled well. Place them on a baking sheet and cook for 30 minutes. Remove from oven and allow to cool. I enjoy eating this over a bed of arugula with parmigiano shavings! To do this, in a small bowl add ¼ cup of olive oil, the juice of ½ a lemon & salt and pepper, mix well, pour over Arugula and mix. Next, place 4 meatballs in the center of your salad and then, using a vegetable peeler, peel 1 “ ribbons of parmigiano, place on top of your salad and serve.
Take Note: I know you are going to ask me, so before you do…. Yes, you can leave out the breadcrumbs or reduce the amount, but you are going to end up with more of a turkey mound instead of a ball.
