Maple Dijon Turkey Meatballs With Roasted Vegetables & Arugula Citrus Salad

Prep Time: 30 minutes Cook Time: 20+ minutes

Total Time: 45 minutes

INGREDIENTS

FOR THE TURKEY MEATBALLS :

• 1 pound ground turkey

• 1 yellow onion

• 1 egg

• 2 cloves garlic, minced

• 3 tablespoon dijon mustard

• 4 tablespoon maple syrup

• 1/2 cup homemade breadcrumbs (see previous recipe)

• 3/4 cup grated parmesan cheese

• 1 teaspoon dried oregano

• 1 teaspoon dried rosemary

• 2 tablespoon dried thyme

• 3 tablespoon butter, melted

• olive oil

• salt

• pepper

FOR THE ROASTED VEGETABLES :

• 4 large beets

• 1 bag/bushel rainbow carrots

• 1 red pepper

• 1 container cherry tomatoes

• handful of french green beans

• olive oil

• salt

• pepper

FOR THE SALAD :

• 2 cups arugula

• 1/2 red onion

• 1 grapefruit or orange

• crumbled feta cheese

• balsamic glaze

INSTRUCTIONS

Make the meatballs:

1. Preheat oven to 350 degrees

2. In a large bowl, combine onions, egg, minced garlic, breadcrumbs, parmesan cheese, dried oregano, salt, and pepper. Stir to combine

3. Add turkey. Using your hands, mix well

4. Scoop and roll into golf ball sized balls

5. In large skillet on medium, add olive oil to coat the bottom of the pan

6. Saute the meatballs until browned on each side, around 5-6 minutes

7. Once browned, transfer to oven safe baking dish or pan

8. In small bowl, combine the 3 tablespoons of melted butter, maple syrup, dijon mustard, thyme, rosemary and pepper.

9. Drizzle marinade over the meatballs

10. Transfer dish to oven and bake for 15 minutes (during this time the vegetables can roast at the same time)

Roast the vegetables:

1. Preheat oven to 350 degrees

2. Prep and cube the beets and rainbow carrots. Add to large baking sheet

3. Core and slice the red pepper. Add to large baking sheet

4. Place cherry tomatoes and French green beans onto large baking sheet

5. Evenly coat all the vegetables in olive oil, salt and pepper

6. Roast for 25 minutes and flip

7. Re-season and roast for 15 minutes (during this time the meatballs can bake at the same time)

Prepare the citrus salad:

1. Arrange the arugula into a salad bowl

2. Thinly slice the red onion, add to bowl

3. Peel and quarter the grapefruit or orange, add to bowl

4. Crumble the feta evenly over the salad

5. Drizzle the balsamic glaze generously

6. Season with salt and pepper