
If you’re a fan of antipasti, this Italian-inspired snacking trio is for you! You’ll use fresh pizza dough to make warm-from-the-oven garlic knots tossed with garlic-herb butter, then serve them alongside Italian-spiced turkey meatballs—perfect for dipping in marinara on the side. A tangy and refreshing marinated artichoke salad completes the trio.
10 ounce
Ground Turkey
2 unit
Chicken Stock Concentrate
1.5 ounce
Italian Dressing
(Contains: Milk)
1 unit
Marinated Artichoke Hearts
1 tablespoon
Italian Seasoning
3 unit
Mini Cucumber
4 ounce
Grape Tomatoes
1 unit
Pizza Dough
(Contains: Wheat)
¼ cup
Panko Breadcrumbs
(Contains: Wheat)
½ tablespoon
Flour
(Contains: Wheat)
1 teaspoon
Garlic Powder
1 unit
Shallot
7.5 ounce
Marinara Sauce
teaspoon (tsp)
Black Pepper
2 tablespoon (tbsp)
Olive Oil
0.13 teaspoon (tsp)
Sugar
3 tablespoon (tbsp)
Butter
(Contains: Milk)
teaspoon (tsp)
Salt

Adjust rack to top position (top and middle positions for 4 servings) and preheat oven to 425 degrees. Wash and dry produce.
Reserve 1 tsp Italian Seasoning (2 tsp for 4) in a large microwave-safe bowl; set aside for use in Step 6. (You'll use the rest of the Italian Seasoning in Step 5.)

Sprinkle half the flour (all for 4 servings) onto a clean work surface. Remove pizza dough from packaging and place on floured surface; lightly roll around in flour to evenly coat. Using your hands, gently dust off any excess flour (if the dough is too heavily coated in flour, it will be difficult to work with).
Divide dough into 6 equal strips (12 strips for 4); transfer to a parchment-lined baking sheet and cover with a clean kitchen towel. Let rest at room temperature for 15 minutes.

While dough rests, halve, peel, and thinly slice shallot. Trim and slice cucumbers crosswise into ½-inch-thick rounds. Quarter tomatoes lengthwise. Halve artichoke hearts lengthwise.
In a second large bowl, combine shallot, cucumbers, tomatoes, and artichokes with dressing and a pinch of sugar (large pinch for 4 servings). Taste and season with salt and pepper.

Once dough has rested 15 minutes, evenly roll out each piece into a 4-inch-long rope. Gently tie each dough rope into a knot (like tying shoelaces!) and arrange on one side of the prepared baking sheet, at least two inches apart. (For 4 servings, arrange knots across entire sheet.)
Lightly brush each knot with olive oil and lightly season with salt.

In a medium bowl, gently combine turkey*, panko, stock concentrates, remaining Italian Seasoning, 1 TBSP cold water (2 TBSP for 4 servings), salt, and pepper.
Form mixture into 10-12 1½-inch meatballs (20-24 meatballs for 4). Place meatballs on opposite side of baking sheet from knots. Bake on top rack until meatballs are browned and cooked through, 14-16 minutes. (For 4, place meatballs on a second baking sheet. Bake meatballs on top rack and knots on middle rack.)
Once meatballs have roasted 14-16 minutes, carefully transfer to a plate. Return sheet to oven and continue baking knots until lightly browned and cooked through, 3-6 minutes more. (For 4, leave knots baking and remove meatballs from oven.)

When knots have 3 minutes of baking left, to bowl with reserved Italian Seasoning, add garlic powder, 3 TBSP butter (6 TBSP for 4 servings), salt, and pepper. Cover with plastic wrap and microwave until butter has melted, 30-60 seconds. Carefully remove and discard plastic wrap. Whisk to thoroughly combine.
Once knots are done, immediately toss in garlic-herb butter until evenly coated and butter has absorbed. (If the butter doesn't immediately absorb, set aside, tossing occasionally, until ready to serve.)

Place as much marinara as you like in a small microwave-safe bowl. Microwave until sauce is warmed through, 30-45 seconds. (Cover with plastic wrap or loosely cover with a paper towel for less mess!)
Serve meatballs, garlic knots, and artichoke salad family style with marinara on the side for dipping.
This was a lot of fun to make and eat. We're always looking for new things to try and this was perfect. We were surprised by how much we liked the salad, we expected to like it, but it was so much better. Please keep offering these kind of fun/munchy/snack/variety kinds of meals. We really enjoy them!
I wasn't sure what to expect from this meal, but it was actually very, very good! The garlic knots turned out perfect, the turkey meatballs were moist and tasty, and the salad was light and refreshing (minus the artichoke hearts--I didn't have the courage to try them!)
The garlic knots were perfect. I didn't think I would even like turkey meatballs but I think I like them better than beef! Salad is great with the artichoke hearts. All around great meal and super fun to make!
Great little food for lunchtime. I cooked them and made my lunches for the week with them and a few other things not included.
Was not too bad except the dough was hard to work with. Would not order this again. But the salad was really good and could even put it on fresh pasta as a meal.
The bread knots had too much salt. The meatballs were tasteless and dry. I tried adding the sauce to them but they were still gross. The salad was great but I did add some mild cheese which I think helped.
We would have liked an option to sub in ground beef or Italian sausage for making the meatballs. We also added noodles to make it a bit heartier. Overall, it was easy to put together.
There should be more artichoke hearts. Also, the garlic knots are done at 15 minutes. If I had put them back after pulling out the meatballs (as the recipe card said to do) they would have burned to a crisp.
I wasn't prepared to roll out my own knots but other than that it was delicious
The meatballs had a weird texture. If I made this again, I'd prefer an option for a different meat