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A meatball salad with simple vinaigrette. A bowl of salad topped with an open piece of burrata with three meatballs.

Meatball Salad with Simple Vinaigrette

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Description

This Meatball Salad with Simple Vinaigrette combines homemade meatballs, fresh greens, and bold Italian flavors for an easy, satisfying dinner.

Ingredients

Scale

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

  1. 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.
  2. Add the ground meatloaf mix, ground beef, Italian sausage, garlic, parsley, Parmesan, salt, and pepper. Mix until just combined. Do not overmix.
  3. Form into 12 medium-large meatballs.
  4. Heat a thin layer of oil in a large pan over medium heat.
  5. Brown the meatballs in batches on all sides. They do not need to be fully cooked at this stage.
  6. Remove excess grease from the pan, then pour in the marinara sauce and allow it to warm.
  7. Add the meatballs back into the sauce and simmer for about 15 minutes, or until fully cooked through.
  8. In a small bowl or jar, combine all vinaigrette ingredients and whisk or shake until emulsified.
  9. In a large bowl, toss the romaine, arugula, red onion, tomatoes, and olives.
  10. Add vinaigrette to taste, and toss until evenly coated.
  11. Divide the salad into four servings.
  12. Top each with shaved Parmesan.
  13. Add three meatballs with sauce to the plate.
  14. Add burrata on top, if using.
  15. Serve immediately.
  16. ENJOY!

Equipment

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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Find it online: https://www.charlottefashionplate.com/recipes/meatball-salad-with-simple-vinaigrette/