Apple & Cabbage Salad with Turkey-Apple Meatballs
As you know, this week is all about apples (because they’re free!) so we’ve been throwing them into pretty much everything. Our chef used them to sweeten up our turkey meatballs for lunch the other day and chopped a bunch up for a slaw-like salad. The light, refreshing Apple & Cabbage Salad was the perfect complement to the rich meatballs. A great, easy meal for a big group, too! Without further ado, here are the recipes!
4 lbs dark turkey meat ground
1 bunch cilantro, chopped
1 large white onion, grated
1 quart tomato sauce, homemade or a good jarred tomato sauce
Heat oven to 375°F, warm up the tomato sauce in a pot. In a large bowl combine all ingredients except the oil. Make sure to squeeze most liquid out of the onion and apples. Add salt and pepper generously and mix well.
Using a bowl with cold water, keep your hands wet as you roll out the meatballs. The water will prevent the meat from sticking to your hands. Don’t press the balls as you roll them, be gentle!
Heat 1-2 tbs of oil in a large pan and fry the balls in batches, flipping only once as they brown. They’ll need about 2-3 minutes on each side. Place them in an oven-proof pan and pour the hot tomato sauce over. Into the hot oven they go for 15 minutes to slow-cook.
1 medium head of cabbage,
1 bunch green onion, sliced thin
4 tablespoons shaved almonds
5-6 tablespoons red wine vinegar
5-6 tablespoons hazelnut oil
Shave the cabbage, preferably using a mandoline, on the thinnest possible setting. Using the same setting, shave the apples, then slice each piece into thin strips.
In a large bowl, combine all ingredients. Adjust seasoning as needed.
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