Meatball Salad Recipe
Chef Gennaro's famous meatballs topped with "Sunday gravy" served around a bed of iceberg lettuce dressed with lemon and extra virgin olive oil
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Ingredients
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Meatballs
Sunday Gravy
Salad
Method
Meatballs
- 1
Prepare the Meatball Mixture
In a large bowl, combine ground beef, breadcrumbs, grated Parmesan cheese, minced garlic, egg, chopped parsley, salt, and black pepper. Mix well until all ingredients are evenly combined.
- 2
Form the Meatballs
Using your hands, form the mixture into golf ball-sized meatballs, about 2 inches in diameter. Place them on a baking sheet lined with parchment paper.
- 3
Bake the Meatballs
Preheat your oven to 200°C (400°F). Bake the meatballs in the preheated oven for about 20-25 minutes or until they are cooked through and browned on the outside.
Sunday Gravy
- 4
- 5
Add Tomatoes and Seasonings
Stir in the canned crushed tomatoes, bay leaf, salt, black pepper, and sugar. Bring the mixture to a simmer.
- 6
Combine Meatballs with Gravy
Once the meatballs are baked, gently add them to the gravy. Simmer for an additional 10-15 minutes to allow the flavors to meld.
- 7
Finish with Fresh Basil
Just before serving, stir in the chopped fresh basil to the gravy.
Salad
- 8
Prepare the Salad
In a large serving bowl, add the chopped iceberg lettuce.
- 9
Dress the Salad
In a small bowl, whisk together lemon juice, extra virgin olive oil, salt, and black pepper to taste. Drizzle the dressing over the lettuce and toss gently to combine.
- 10
Serve
Plate the dressed lettuce on individual plates. Top with meatballs and spoon Sunday gravy over the top. Serve immediately.