Make Ahead Meatball Salad
Elevate your salad game with this Make Ahead Meatball Salad—a hearty yet refreshing dish perfect for busy weeknights or meal prep. Juicy, oven-baked meatballs made from a savory blend of ground beef, pork, Parmesan, and fresh herbs are the star of this recipe. They’re paired with crisp mixed greens, vibrant cherry tomatoes, crunchy cucumbers, tangy feta cheese, and a zesty lemon-Dijon dressing for an irresistible medley of textures and flavors. The best part? The meatballs can be prepared in advance, making this salad a time-saving option for effortless lunches or dinners. With its high-protein meatballs, Mediterranean inspiration, and fresh, wholesome ingredients, this salad is a flavor-packed and satisfying crowd-pleaser.
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Recipe Information
Ingredients
- 500 g Ground beef (80% lean)
- 250 g Ground pork
- 60 g Breadcrumbs
- 50 g Parmesan cheese, grated
- 1 large Egg
- 2 cloves Garlic, minced
- 2 tbsp Fresh parsley, chopped
- 1 tsp Dried oregano
- 1 tsp Salt
- 0.5 tsp Black pepper, freshly ground
- 2 tbsp Olive oil
- 200 g Mixed salad greens
- 100 g Cherry tomatoes, halved
- 1 small Cucumber, sliced
- 1 small Red onion, thinly sliced
- 50 g Feta cheese, crumbled
- 2 tbsp Lemon juice
- 2 tbsp Olive oil (for dressing)
- 1 tsp Honey
- 1 tsp Dijon mustard
- 0.25 tsp Salt (for dressing)
- 0.25 tsp Black pepper (for dressing)
Instructions
Preheat the oven to 200°C (400°F) and line a baking sheet with parchment paper.
In a large mixing bowl, combine the ground beef, ground pork, breadcrumbs, Parmesan cheese, egg, minced garlic, parsley, oregano, salt, and black pepper.
Mix the ingredients until well combined, but avoid overmixing to keep the meatballs tender.
Shape the mixture into 16-18 equally-sized meatballs, around 1.5 inches in diameter, and place them on the prepared baking sheet.
Brush the meatballs lightly with olive oil and bake in the oven for 18-20 minutes, or until fully cooked and golden brown.
Remove the meatballs from the oven and let them cool completely. Once cooled, store them in an airtight container in the refrigerator if making in advance.
To assemble the salad, start by preparing the dressing. In a small jar or bowl, whisk together the lemon juice, olive oil, honey, Dijon mustard, salt, and black pepper until well combined.
In a large salad bowl, combine the mixed greens, cherry tomatoes, cucumber slices, red onion, and crumbled feta cheese.
Drizzle the dressing over the salad and toss gently to coat the ingredients evenly.
Top the salad with the cooled meatballs right before serving. If desired, warm the meatballs briefly in the microwave or oven before adding them to the salad.
Serve immediately and enjoy the fresh, balanced flavors of the Make Ahead Meatball Salad.
Nutrition Facts
Calories |
3339 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 247.9 g | 318% | |
| Saturated Fat | 87.3 g | 436% | |
| Polyunsaturated Fat | 4.8 g | ||
| Cholesterol | 881 mg | 294% | |
| Sodium | 6069 mg | 264% | |
| Total Carbohydrate | 84.6 g | 31% | |
| Dietary Fiber | 9.2 g | 33% | |
| Total Sugars | 22.0 g | ||
| Protein | 197.7 g | 395% | |
| Vitamin D | 2.1 mcg | 11% | |
| Calcium | 1173 mg | 90% | |
| Iron | 20.3 mg | 113% | |
| Potassium | 2659 mg | 57% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
