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Turkey Meatball Salad with Roasted Peppers and Parmesan

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Everyday Food, January/February 2008
  • Prep Time 15 minutes
  • Total Time 25 minutes
  • Yield Serves 4
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Ingredients

  • 6 scallions, cut into 2-inch lengths
  • 2 red or yellow bell peppers (ribs and seeds removed), cut into strips
  • 3 tablespoons plus 1 teaspoon olive oil
  • Coarse salt and ground pepper
  • 16 Light Turkey Meatballs, frozen
  • 2 tablespoons red-wine vinegar
  • 2 teaspoons Dijon mustard
  • 1 head red-leaf lettuce, torn into bite-size pieces
  • 1 chunk Parmesan (1 ounce), shaved with a vegetable peeler

Directions

  1. Heat broiler, with rack set 4 inches from heat. On a rimmed baking sheet, toss scallions and peppers with 2 teaspoons oil; season with salt and pepper and push to one side of sheet. Place meatballs on other side of sheet; toss with 2 teaspoons oil.

  2. Broil, tossing vegetables and turning meatballs occasionally, until meatballs are cooked through and vegetables are lightly charred, 10 to 12 minutes. Remove from oven, and cool for 3 minutes.

  3. Meanwhile, in a large bowl, whisk vinegar and mustard with remaining 2 tablespoons oil; season with salt and pepper. Add lettuce, scallions, and peppers; toss to combine. Top with meatballs and Parmesan.

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