This easy turkey coriander meatball salad is packed with protein, fiber, and vibrant flavours. It is a lovely combination of soft lettuce, juicy meatballs, crispy puffed rice paper, pickled red onions and crunchy peanuts. With this delicious recipe, a perfect weeknight dinner or a weekend brunch is guaranteed.
I love a savoury dish with meatballs. They are very versatile. For example, you can use them in soups, pasta sauces or salads. Also, turkey meatballs are a healthy and lean alternative to traditional or classic beef meatballs.
Meatballs and salads are a fantastic pairing. Meatballs, often savoury and hearty, provide a rich contrast to the fresh flavours of a salad. This combination creates a well-rounded meal that is both satisfying and nutritious.
Turkey meat is known to turn dry pretty quickly if cooked for too long. My tip for a juicy turkey meatball is to try not to overmix the ingredients. Another great thing is to add fresh herbs, in milk-soaked breadcrumbs or some yogurt, as in this case. And just as I already mentioned it, don’t overcook it.
If you are looking for other meatball recipes, check these out: spicy meatball carrot soup, cranberry meatballs, hearty carrot beef meatballs or these meatballs guacamole lettuce wraps.
Puffed rice paper
However, one of the highlights of this dish is the rice paper puffs or fried rice papers. But what is it? It is deep-fried rice paper. It goes very quickly and it is such fun to make and watch, too. As soon as the rice paper touches the hot oil it starts to puff up, curling up and becoming white. After 30 seconds it is done.
Puffed rice paper has a mild sweet and salty taste. Therefore, its flavour allows you to pair it with various sauces, dips, soups and salads. You are going to love it in this salad. It adds a crunchy, light and airy texture to the dish.
Ingredients for a turkey coriander meatball salad:
- 800 g turkey ground meat
- 2 red onions
- 1 lemon (juice)
- olive oil
- sea salt and black pepper
- a large bund of fresh coriander (chopped)
- sunflower oil or any other frying oil (enough to fill half of the pot)
- 2 Tbsp of Greek yogurt
- 2 rice papers (cut into quarters)
- handful of toasted peanuts
- 1 head of fresh lettuce (Romana or butterhead)
To begin with, peel the onions. Then, slice one onion into rings and place them in a small bowl with a flat bottom. Cover the bowl with lemon juice, olive oil, and a pinch of salt and let it marinate for at least 20 minutes until ready to use.
Furthermore, chop the other onion and place it in a bowl. Add the ground meat, salt, pepper, yogurt, and chopped coriander to it. Mix well, using your hands, just until incorporated. Form the meatballs (about 4-5 cm large) and place them in the fridge for 15 minutes.
Fry the rice paper
In the meantime, wash the lettuce and prepare the puffed rice paper. Pour the oil into a smaller deep pot and heat it to 175°C-180°C. Cut the rice papers into quarters. Once the oil reaches the right temperature, lower the heat and add 2 pieces of rice paper. After 20-30 seconds, should be curled, puffed and white. Remove it from the pot and place it on paper towels to drain. Continue with the remaining rice paper.
Next, drizzle some olive oil in a larger non-sticking pan. Add the meatballs and brown them on all sides. Continue cooking on medium heat just until cooked through. Remove them from the pan and rest them for a couple of minutes.
Finally, arrange the salad on plates and toss it with the onion marinade and pickled onions. Top it with the meatballs and place the rice paper puffs on the side. Last, but not least, add the toasted peanuts to the turkey coriander meatball salad and maybe a spoonful of yogurt.
Enjoy.
