Makes 36 small meatballs, serving 4-6. Salad serves 2; can be multiplied.
For the meatballs:
1 lb ground turkey (I use 93% fat free)
1/2 cup plain dry bread crumbs
1 large egg
1 Tbsp Greek seasoning (I use Greektown seasoning)
1/2 cup crumbled feta
2 Tbsp chopped roasted red pepper (store-bought is fine)
2 Tbsp chopped flat-leaf parsley
2 tsp extra virgin olive oil
1/2 tsp fresh black pepper
For the salad:
1 heart of romaine lettuce, thinly shredded
1-2 plum tomatoes, chopped
1/2 cup chopped seedless cucumber
12 black olives, halved
Lemon thyme vinaigrette or store-bought low-fat ranch dressing (optional)
Preheat oven to 425°F.
In a large mixing bowl, combine all of the meatball ingredients. Using your clean hands, bring everything together until the ingredients are well distributed.
To test for seasoning, heat a small nonstick frying pan over medium heat. Add 1 teaspoon of olive oil, and a spoonful of the meatball mixture. Flatten it a bit to make a small patty, and sauté for 2 minutes per side, until cooked through. Taste, and adjust the remaining turkey mixture if needed.
Form the meat mixture into small meatballs, approximately 1 inch in diameter, and place on a rimmed baking sheet lined with a Silpat (silicone mat) or parchment paper.
Bake at 425F for 18 minutes.
While the meatballs are baking, combine the remaining salad ingredients in a large bowl. Toss lightly with dressing (optional). Divide between two individual serving plates, and top each salad with 5-6 meatballs.