Turkey Meatball Salad

Prep: 10 minutes

Cooking: 10 minutes

Serves: 4


  • 1 tbsp olive oil
  • 400g Steggles turkey rissoles
  • 200g tomato medley, halved
  • 1 Lebanese cucumber, halved, roughly chopped
  • 1 red capsicum, cut into 2cm pieces
  • 1 butter lettuce leaves torn
  • 100g Greek feta, crumbled
  • ¼ cup mint leaves
  • ¼ cup coriander leaves
  • Juice and zest of 1 lemon
  • 2 tbsp tahini
  • 1 tsp honey
  • 2 tbsp Greek yoghurt
  • Wholemeal pita pockets, to serve


  1. Divide each rissole in half and roll into a ball to form 12 meatballs.
  2. Heat oil over medium-high heat in a large non-stick frying pan. Cook turkey meatballs for 4 to 5 minutes each side, or until browned and cooked through. Set aside.
  3. Meanwhile, in a large bowl combine tomatoes, cucumber, capsicum, lettuce, feta, herbs and season with sea salt and pepper.
  4. In a screw top jar, combine lemon juice and zest, tahini, honey, yoghurt and 1tbsp water. Season and shake well to combine.
  5. Serve salad topped with turkey meatballs, drizzled with dressing and with pita pockets.
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All Steggles chickens are raised in large barns, and free of any added hormones.
Steggles May 23, 2018
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