Turkey meatballs with fresh vegetable salad
2 servings
30 minutes
Turkey meatballs with a fresh vegetable salad are a harmonious combination of tender meat and crunchy vegetables, offering lightness and rich flavor. The dish has its roots in European cuisine, where the balance of nutritious ingredients is valued. Perfect for those seeking healthy eating without sacrificing rich tastes. Steamed meatballs remain juicy and tender, while the cabbage, carrot, and beet salad adds freshness and a hint of sweetness. Cranberries contribute a fruity tartness, and the narsharab sauce completes the composition with bright pomegranate notes. This dish is suitable for a light lunch or dinner, and its presentation on the plate looks aesthetic and appetizing. The simplicity of preparation makes it an excellent choice for busy people aiming for delicious and healthy food.
1
Season the turkey mince with salt and pepper, add cream, and mix well. Roll small meatballs with wet hands. Cook in a steamer for 10 minutes.
- Ground turkey: 300 g
- Cream 10%: 2 tablespoons
- Salt: to taste
- Ground black pepper: to taste
2
For the salad, finely chop the cabbage, salt it, and mash it well with your hands. Grate raw carrots and beets into thin strips. Mix all the vegetables, add dried cranberries, and dress the salad with oil and balsamic vinegar.
- Cabbage: 100 g
- Carrot: 100 g
- Beet: 100 g
- Dried cranberries: 50 g
- Extra virgin olive oil: 1 tablespoon
- Balsamic vinegar: 1 tablespoon
- Salt: to taste
3
Pour the ready meatballs with narsharab sauce and serve with salad.
- Narsharab sauce: to taste