Meatball Salad Recipes

GREEK MEATBALL SALAD

Steps:

• Preheat the broiler on high. Line a rimmed baking sheet with aluminum foil.
• Pulse 1/2 cup of the pita chips in a food processor until finely ground. Transfer to a large bowl and drizzle with 1 tablespoon each red wine vinegar and olive oil.
• Coarsely chop one of the onion halves and add it to the food processor. Add 1/4 cup of the mint and the garlic and pulse until very finely chopped. Add this mixture to the bowl with the ground pita chips and mix well with your hands. Add the beef, cinnamon, 1/2 teaspoon salt and 1/4 teaspoon pepper and mix gently with your hands until well combined.
• Dampen your hands and form the mixture into 24 small meatballs, using about 1 tablespoon for each. Place on the prepared baking sheet, spacing the meatballs about 1 inch apart. Spread the tomatoes cut-side up in a single layer on the other side of the pan.
• Broil until the meatballs are almost cooked through and browned and the tomatoes are blistered, 4 to 5 minutes. Let cool slightly.
• Combine the yogurt, the remaining 4 tablespoons red wine vinegar and the remaining 1 tablespoon olive oil to make the dressing. Very thinly slice the remaining onion half and add it to a clean large bowl along with the lettuce, bell peppers and remaining 1/4 cup mint leaves. Toss with the dressing and 1/8 teaspoon each salt and pepper. Top with the meatballs, tomatoes and remaining 1 cup pita chips and serve.

MAKE-AHEAD MEATBALL SALAD

Steps:

• In a large bowl, combine beef and bread crumbs. Shape into 3/4-in. balls. Place meatballs on a greased rack in a shallow baking pan. Bake at 350° for 15-20 minutes or until meat is no longer pink; drain. Cool for 15-30 minutes. , Place Italian salad dressing in a resealable plastic bag; add meatballs. Seal and refrigerate overnight. Drain and discard marinade. On a serving platter or individual plates, arrange greens, onion, cheese and olives. Top with meatballs. Drizzle with dressing.

ORIENTAL MEATBALL SALAD

Steps:

• In a large bowl combine eggs and milk.
• Stir in bread crumbs.
• Add beef and mix gently.
• Shape into 3/4 inch meatballs.
• In skillet cook meatballs in oil about 10 minutes or until done.
• Turn frequently.
• Drain.
• Drain pineapple and reserve juice.
• Add water to juice to make ¾ cup liquid.
• In bowl combine pineapple chunks, green pepper, carrot, celery and meatballs.
• In small saucepan combine brown sugar, cornstarch.
• Stir in the pineapple liquid, wine, vinegar and soy sauce.
• Cook and stir until thickened and bubbly.
• Pour hot dressing over meatball mixture.
• Cover and chill.
• To serve carefully stir tomato wedges into meatballs (or reserve tomatoes for garnish around salad).
• Place shredded lettuce on each of 4 serving plates.
• Carefully spoon meatball mixture on top.
• Sprinkle with rice or chow mein noodles if desired.