This Meatball Salad with Simple Vinaigrette is the perfect way to turn classic Italian-style meatballs into a complete, satisfying meal. Juicy homemade meatballs simmered in marinara are served over a fresh mix of crisp romaine, peppery arugula, and simple vegetables, then finished with a bright homemade vinaigrette. It’s hearty, flavorful, and balanced, everything you want in a salad that actually fills you up.
Why You Will Love This Meatball Salad Recipe
- Hearty salad, that eats like a meal – This meatball salad is not a side salad. The combination of homemade meatballs, Parmesan, and fresh greens makes this a filling dinner option.
- Perfect balance of fresh and rich flavors – The vinaigrette cuts through the richness of the meatballs and cheese beautifully.
- Easy homemade meatballs – A simple panade (bread + cream) keeps the meatballs tender and juicy every time.
- Great for weeknight dinners or entertaining – You can prep the meatballs ahead, and assemble the salad quickly.
- Customizable salad ingredients – Swap greens, add cucumbers, peppers, or use whatever salad ingredients you have on hand.
Ingredient Substitution List
- Ground meatloaf mix → Use all beef, or a mix of beef and pork.
- Italian sausage → Use hot sausage for spice, or omit.
- Heavy cream → Substitute whole milk (slightly less rich).
- Romaine + arugula → Use spring mix, spinach, or all romaine.
- Red wine vinegar → Swap with balsamic or white wine vinegar for a sweet finish.
- Dijon mustard → Use whole grain mustard, or omit.
- Parmesan → Pecorino Romano is a great substitute.
- Burrata → Substitute with fresh mozzarella, or skip entirely.
How to Prepare a Meatball Salad with Simple Vinaigrette
- Tear the bread into small pieces and place in a large bowl. Add the heavy cream and gently fold to coat. Let sit for about 5 minutes, until fully soaked.
- Add the ground meatloaf mix, ground beef, Italian sausage, garlic, parsley, Parmesan, salt, and pepper. Mix until just combined. Do not overmix.
- Form into 12 medium-large meatballs.
- Heat a thin layer of oil in a large pan over medium heat.
- Brown the meatballs in batches on all sides. They do not need to be fully cooked at this stage.
- Remove excess grease from the pan, then pour in the marinara sauce and allow it to warm.
- Add the meatballs back into the sauce and simmer for about 15 minutes, or until fully cooked through.
- In a small bowl or jar, combine all vinaigrette ingredients and whisk or shake until emulsified.
- In a large bowl, toss the romaine, arugula, red onion, tomatoes, and olives.
- Add vinaigrette to taste, and toss until evenly coated.
- Divide the salad into four servings.
- Top each with shaved Parmesan.
- Add three meatballs with sauce to the plate.
- Add burrata on top, if using.
How to Serve and Store
- Serve this meatball salad with simple vinaigrette immediately, while meatballs are warm and salad is crisp.
- Pair with crusty bread or garlic toast.
- Store meatballs in the refrigerator in the sauce for up to 3 days, or freeze up to 2 months.
- Store salad, undressed, in a separate container for up to 2 days.
- Vinaigrette: Store in fridge up to a week. Shake before using.
Frequently Asked Questions
Yes. Bake at 400°F (200°C) for about 18–22 minutes, then finish in the sauce.
Yes. Store cooked meatballs in sauce in the fridge for up to 3 days or freeze.
Romaine adds crunch and is a hearty lettuce, while arugula adds a peppery flavor. A mix gives the best balance.
Yes, but homemade gives better texture and flavor for this dish.
Dress only what you plan to serve immediately.
It’s best served with warm meatballs over a lightly dressed, fresh salad.
Yes! Easily add meatballs to a Classic Iceberg Wedge Salad, Creamy Caesar Salad, or Columbia’s Famous 1905 Salad.
More Meatball Recipes to Love
- Tender Meatloaf Meatballs
- Homemade Swedish Meatballs
- Easy Creamy Meatball Soup
- Lamb Meatball Mediterranean Salad
This meatball salad with simple vinaigrette is a hearty Italian-inspired salad recipe made with homemade meatballs, fresh romaine, arugula, Parmesan cheese, and a tangy red wine vinaigrette. Perfect for a healthy dinner salad with meatballs, this easy meatball salad recipe combines classic comfort food flavors with fresh ingredients for a balanced meal.
Whether you are looking for a warm meatball salad, Italian salad with meatballs, or a filling salad dinner idea, this recipe delivers bold flavor with simple ingredients and a homemade vinaigrette dressing.
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Meatball Salad with Simple Vinaigrette
- Total Time: 40 minutes
- Yield: 4 servings 1x
Description
This Meatball Salad with Simple Vinaigrette combines homemade meatballs, fresh greens, and bold Italian flavors for an easy, satisfying dinner.
Ingredients
For the Meatballs:
- 1 pound ground meatloaf mix (beef, pork, veal mix)
- 1/2 pound 80/20 ground beef
- 1/2 pound mild Italian sausage
- 2 slices bread
- 3/4 cup heavy cream
- 3 garlic cloves, minced
- 2 tablespoons fresh parsley, chopped
- 2/3 cup freshly grated Parmesan cheese
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1 (24-ounce) jar marinara sauce
- light olive oil, for frying
For the Salad:
- 2 hearts of romaine, chopped
- 1 cup baby arugula
- 1/2 cup cherry tomatoes, halved
- 1/4 red onion, thinly sliced
- 1/3 cup olives
- 1/2 cup shaved Parmesan
- Fresh burrata, optional
For the Simple Vinaigrette:
- 1/3 cup olive oil
- 3 tablespoons red wine vinegar
- 1 teaspoon Dijon mustard
- 1 tablespoon fresh lemon juice
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon dried oregano
Instructions
- Tear the bread into small pieces and place in a large bowl. Add the heavy cream and gently fold to coat. Let sit for about 5 minutes, until fully soaked.
- Add the ground meatloaf mix, ground beef, Italian sausage, garlic, parsley, Parmesan, salt, and pepper. Mix until just combined. Do not overmix.
- Form into 12 medium-large meatballs.
- Heat a thin layer of oil in a large pan over medium heat.
- Brown the meatballs in batches on all sides. They do not need to be fully cooked at this stage.
- Remove excess grease from the pan, then pour in the marinara sauce and allow it to warm.
- Add the meatballs back into the sauce and simmer for about 15 minutes, or until fully cooked through.
- In a small bowl or jar, combine all vinaigrette ingredients and whisk or shake until emulsified.
- In a large bowl, toss the romaine, arugula, red onion, tomatoes, and olives.
- Add vinaigrette to taste, and toss until evenly coated.
- Divide the salad into four servings.
- Top each with shaved Parmesan.
- Add three meatballs with sauce to the plate.
- Add burrata on top, if using.
- Serve immediately.
- ENJOY!
Notes
- Do not overmix the meatball mixture. This keeps the meatballs tender.
- Browning the meatballs first builds flavor, before simmering in sauce.
- Bake the meatballs as an alternative to frying. Meatballs can also be cooked in the sauce.
- The vinaigrette should be well emulsified before adding to the salad.
- Use freshly grated Parmesan for the best flavor and texture.
- Add burrata right before serving for the best presentation.
- Adjust vinaigrette to taste depending on how acidic or rich your salad is.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Salad, Lunch, Dinner, Meal Prep
- Method: Easy
- Cuisine: American/Italian
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WELCOME! My name is Melissa Latin aka. Charlotte Fashion Plate. Happy to meet you! I am more than just recipes. I love fashion and style too! Most importantly, I love my Family (my Hubby and my Fur Babies). My Husband (aka my “Kitchen Bitch”) means the world to me. He’s pretty damn cool too. Not only is he one of the nicest guys you will ever meet, he also has had a lengthy career in professional hockey. Not only winning two Stanley Cups with the Pittsburgh Penguins in the early ’90’s, but most recently winning the Calder Cup with the Charlotte Checkers, amongst many other accolades. If you live in Charlotte and play hockey, or have a family member who plays, be sure to contact him!
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