Air-fried Parmesan Garlic Turkey Meatballs with Orzo Citrus Salad
- 4-6 servings Servings
- 15 mins Prep Time
- 35 mins Total Time
Ingredients
- 2 packages Shady Brook Farms® Parmesan Garlic Turkey Meatballs
- 1 cup orzo pasta, cook following package directions
- 1 tbsp. olive oil
- 1 English cucumber, thinly sliced
- 2 cups tomatoes, chopped
- 1 small red onion, thinly sliced
- 3/4 cup mixed olives
- 6-8 oz. feta cheese, sliced into thin squares
- Fresh mint, dill, basil and oregano to garnish
Dressing
- 1/4 cup fresh lemon juice
- 1/4 cup fresh orange juice
- 1 tbsp. orange zest
- 1/4 cup olive oil
- 1/4 cup shallot, finely chopped
- 1 tbsp. fresh oregano, chopped
- 1 tbsp. fresh mint, chopped
- 1 tbsp. fresh basil, chopped
- Salt and pepper to taste
-
Step 1
Preheat the air-fryer to 400℉. -
Step 2
Cook pasta according to package directions. Once drained, stir in 1 tbsp. of olive oil. This prevents the pasta from clumping together. Allow to cool. -
Step 3
To make the dressing, put all the ingredients in a jar, fasten a lid and shake for 30 seconds. Keep in the fridge until the rest of the dish is ready. -
Step 4
Skewer the turkey meatballs in threes with a high-temperature safe skewer and air-fry for 6-8 minutes. Depending on the size of your fryer, you will have to cook in 2-4 batches. Be sure meatballs reach an internal temperature of 165°F. -
Step 5
Channel your inner food stylist and arrange the orzo, all the vegetables and meatballs on a platter. Sprinkle with the fresh herbs and drizzle with the dressing. Enjoy!
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