Sun-Dried Tomato, Parsley, and Feta Turkey Meatballs with Cucumber‑Tomato‑Olive Salad

Ingredients

Meatballs

• 1 lb ground turkey
• 1/3 cups sun‑dried tomatoes, chopped
• 1/4 cups feta cheese, crumbled
• 2 tbsp fresh parsley, chopped
• 2 tsp garlic, minced
• 1 egg, beaten
• 1/4 cups breadcrumbs
• 1 tsp salt
• 1/2 tsp black pepper
• 2 tbsp olive oil (for pan‑frying)

Salad

• 1 cups cucumber, diced
• 1 cups cherry tomatoes, halved
• 1/3 cups kalamata olives, pitted and sliced
• 2 tbsp red onion, thinly sliced
• 2 tbsp extra‑virgin olive oil
• 1 tbsp lemon juice, freshly squeezed
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1 tbsp fresh parsley, chopped (optional garnish)

Instructions

1. Combine the ground turkey, sun‑dried tomatoes, feta, parsley, garlic, egg, breadcrumbs, salt, and pepper in a large bowl; mix until just combined.
2. Form the mixture into 1‑inch meatballs, about 20 total, and set aside on a plate.
3. Heat the olive oil in a large skillet over medium heat and brown the meatballs for 3‑4 minutes per side, until golden.
4. Transfer the skillet to a pre‑heated oven at 375°F and bake for 12‑15 minutes, or until the internal temperature reaches 165°F.
5. While the meatballs bake, whisk together the olive oil, lemon juice, salt, and black pepper in a small bowl to make a quick dressing.
6. In a serving bowl, combine the cucumber, cherry tomatoes, olives, and red onion; drizzle with the lemon‑olive oil dressing and toss gently to coat.
7. Sprinkle the chopped parsley over the salad for a fresh finish.
8. Serve the hot turkey meatballs alongside the crisp salad, allowing guests to enjoy the contrasting textures and flavors.

Notes

For extra moisture, soak the breadcrumbs in a splash of milk or broth before mixing them into the meatball mixture.