Meatball Salad Recipe
Romaine lettuce, fresh tomatoes, roasted peppers, pepperoncini peppers, black olives, and red onion, tossed with our homemade balsamic vinaigrette dressing, accompanied with three meatballs, and garnished with shredded parmesan
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Salad and Meatballs
Method
Preparation
- 1
Make the Meatballs
Preheat the oven to 400°F (200°C). In a large bowl, combine ground beef, breadcrumbs, egg, minced garlic, salt, and pepper. Mix until just combined. Form into meatballs, about 1.5 inches in diameter. Place on a baking sheet and bake for 20-25 minutes or until cooked through.
- 2
Prepare the Salad
While the meatballs are baking, chop the romaine lettuce, fresh tomatoes, roasted peppers, and red onion. In a large salad bowl, combine the chopped vegetables with black olives and pepperoncini peppers.
- 3
Make the Dressing
In a small bowl, whisk together balsamic vinegar, olive oil, Dijon mustard, and honey. Season with salt and pepper to taste.
- 4
Assemble the Salad
Once the meatballs are done, let them cool slightly. Drizzle the dressing over the salad and toss to combine. Top with the meatballs and garnish with shredded parmesan cheese.
