These family-friendly meatballs come together quickly—just turkey, rice, olive oil, and seasoning are required—and taste great with a crunchy kale and apple salad. The lemony tahini dressing is a winner—its creamy texture adds welcome richness to the plate. Pro tip: A freezer that’s stocked with these turkey-and-rice meatballs is your friend. Make with the salad as written below, or serve them stirred into a brothy soup, twirled into pasta, or beneath a blanket of melted cheese atop a garlic-rubbed roll. Thanks to their flexible flavors, they’re at home in many dishes.

Anna Theoktisto
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 425°F and line a rimmed baking sheet with aluminum foil. Stir turkey, rice, pepper, 3 tablespoons oil, and 1 teaspoon salt in a large bowl until combined. Lightly coat baking sheet with oil. Shape mixture into 12 (2 inch) balls and place on baking sheet.

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  • Bake until light golden, about 10 minutes. Increase oven temperature to broil. Broil meatballs until golden brown and a thermometer inserted in center of a meatball registers 165°F, about 5 minutes.

  • Meanwhile, whisk tahini, lemon juice, maple syrup, 2 tablespoons water, and remaining 2 tablespoons oil and ½ teaspoon salt in a small bowl until smooth.

  • Place kale in a large bowl. Drizzle with ½ cup tahini dressing and massage into leaves with your hands. Toss in apple. Serve meatballs drizzled with remaining tahini dressing alongside kale salad.

Nutrition Facts

619 calories; fat 42g; cholesterol 78mg; fiber 4g; protein 31g; carbohydrates 35g; sodium 816mg; sugars 8g.