Roasted Peppers and Italian Meatball Salad

I have to admit … I’m a big fan of meatballs. They’re good on pasta, salad, rice … you name it! I also roast a lot of veggies because this is the only way I can get my husband to eat things like peppers and tomatoes, which he doesn’t like raw. Thus, this salad combines both meatballs and roasted veggies.  This makes 2-3 large servings. Double for a family of four.

  • Lettuce
  • 2 red or orange peppers
  • Red onion
  • 1.5 pd ground turkey
  • 1 egg
  • 2 pieces whole wheat bread
  • Parsley
  • 3 garlic cloves
  • 3 scallions/green onions
  • S/P
  1. Pulse bread in a food processor until crumbs form. Combine with a generous helping of parsley & the garlic cloves, until parsley/garlic chopped & bread crumbs fine.
  2. In large bowl, combine turkey, chopped scallions, egg, S/P, and breadcrumb/parsley mixture.
  3. Form small meatballs (about 2 tablespoon in size) and arrange on a rimmed baking sheet lined with parchment or foil.
  4. Slice peppers in long strips and place next to meatballs. Drizzle olive oil over everything and season peppers lightly with S/P.
  5. Broil on high (about 4-5 inches from heat) about 10-12 minutes until peppers & meatballs are cooked through. Toss peppers & turn meatballs at least once.
  6. Dress lettuce with a quick dressing of olive oil, red wine vinegar, and Dijon mustard. Top with peppers, raw red onion, meatballs and shaved Parmesan.