Uncategorized over 10 years ago by Liz Adams

Recipe: Pesto Bean Salad + Goat Cheese Turkey Meatballs

Because my weekends have been crazy packed with lots of celebration and unhealthy habits, I have been trying to ensure that my weekdays are filled with heathy meals that leave me satisfied and feeling good on the inside. This recipe combines two of my favorites: veggies and protein. An easy recipe that gives you everything you need for a healthy week!
For the meatballs:
1 pound of ground turkey {93% lean, 7% fat}
1/4 cup of panko/bread crumbs
1/4 cup extra virgin olive oil
10 basil leaves finely chopped
2 tablespoons of goat cheese
Juice of half a lemon
1 teaspoon of salt
1 teaspoon of pepper
1 teaspoon of crushed red pepper flakes {optional}
Preheat your oven to 350° F. Combine all of the meatball ingredients in a mixing bowl and roll into 1 inch balls. Place the meatballs on a plate and refrigerate for 30 minutes to help them keep their form. Heat a tablespoon of extra virgin olive oil in a non-stick skillet and sear the meatballs on both sides until brown. Place the meatballs on a baking sheet and cook for 20 minutes until the meatballs are cooked through. 
For the salad:
1 15oz can of garbanzo beans
1/2 of an english cucumber cut into halves
3 stalks of celery chopped
15 cherry tomatoes cut in half
Combine in a bowl and set aside.
For the pesto: {used as salad dressing}
20 basil leaves
1/4 cup of extra virgin olive oil
1 tablespoon of pine nuts
1 tablespoon of parmesan cheese
1 clove of garlic
1 teaspoon of salt
1 teaspoon of pepper
Juice of half a lemon
Blend in a food processor and set aside.
Mix the pesto dressing with the vegetables and serve with the meatballs on top or beside the salad.