Chefman: 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

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.