Best Meatball Chopped Salad Recipes
CLASSIC MEATBALLS
This homemade meatball recipe is a Betty classic, and for great reason! For generations, home cooks have relied on this hearty meatball recipe to show some skills the kitchen. All it takes to achieve this meaty main dish is eight basic ingredients. Got them? Great! Now, if you have 15 minutes to spare and a foil-lined 13x9 pan, perfectly browned and tender meatballs could be the answer to tonight's dinner jam. Yes, delicious doesn't take long! In the meantime, prepare spaghetti or rice, veggies or salad, because this recipe goes with anything!
Provided by Betty Crocker Kitchens
Categories Entree
Time 40m
Yield 4
Number Of Ingredients 8
Steps:
- Heat oven to 400°F. Line 13x9-inch pan with foil; spray with cooking spray.
- In large bowl, mix all ingredients. Shape mixture into 24 (1 1/2-inch) meatballs. Place 1 inch apart in pan.
- Bake uncovered 18 to 22 minutes or until temperature reaches 160°F and no longer pink in center.
Nutrition Facts : Calories 280, Carbohydrate 13 g, Cholesterol 125 mg, Fiber 1 g, Protein 24 g, SaturatedFat 6 g, ServingSize 1 Serving, Sodium 480 mg, Sugar 3 g, TransFat 1 g
SUPER ITALIAN CHOPPED SALAD
Antipasto ingredients are sliced and diced to make this substantial chop salad. I like to buy sliced meat from the deli and chop it all up so you can get a bit of everything in each bite. -Kim Molina, Duarte, California
Provided by Taste of Home
Categories Lunch
Time 25m
Yield 10 servings.
Number Of Ingredients 17
Steps:
- In a large bowl, combine the first 11 ingredients. For dressing, in a small bowl, whisk the oil, vinegar, salt and pepper. Pour over salad; toss to coat. Sprinkle with cheese. Top with pepperoncini, if desired.
Nutrition Facts : Calories 185 calories, Fat 13g fat (3g saturated fat), Cholesterol 12mg cholesterol, Sodium 444mg sodium, Carbohydrate 11g carbohydrate (3g sugars, Fiber 3g fiber), Protein 7g protein.
MEATBALL CHOPPED SALAD
Make Greek-style meatballs and add them to a romaine salad with cucumber, feta and a yogurt dressing.
Provided by Food Network
Time 30m
Yield 4 servings
Number Of Ingredients 15
Steps:
- Preheat the broiler on high. Line a rimmed baking sheet with aluminum foil.
- Pulse 1/3 cup of the pita chips in a food processor until finely ground. Transfer to a large bowl and drizzle with 1 tablespoon each of the red wine vinegar and olive oil.
- Coarsely chop one of the onion halves and add it to the food processor along with the garlic and 1/4 cup of the parsley; 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 black 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 ball. Place the meatballs on the prepared baking sheet, spacing them about 1 inch apart.
- Broil until the meatballs are cooked through, about 4 minutes. Let cool slightly.
- Meanwhile, thinly slice the remaining red onion half. Coarsely crush the remaining 1 cup pita chips.
- Whisk together the yogurt and remaining 4 tablespoons red wine vinegar and 1 tablespoon olive oil in a large bowl. Add the sliced onions, tomatoes, feta, romaine, cucumber, bell pepper, 1/4 teaspoon salt, a few grinds of pepper and the remaining 1/4 cup parsley. Toss to combine. Adjust the seasoning with salt as needed.
- Divide the salad among 4 plates. Top each with some meatballs and the crushed pita chips.
CHOPPED SALAD WITH BLEU CHEESE VINAIGRETTE
This deconstructed take on a steakhouse-style wedge salad is lighter than its original inspiration; a vinaigrette replaces the creamy dressing but makes up for any leanness with creamy bursts of crumbled bleu cheese scattered throughout the salad.
Provided by Martha Stewart
Categories Food & Cooking Lunch Recipes
Time 15m
Number Of Ingredients 8
Steps:
- Place bacon in a medium heavy skillet over medium heat. Cook, stirring occasionally, until fat is rendered and bacon is crisp, about 8 minutes. Using a slotted spoon, transfer to paper towels to drain. Reserve bacon fat for another use (it's delicious for pan-frying hash browns), or discard.
- Whisk together vinegar and oil in a bowl. Stir in 1/2 cup cheese and chives, then season with salt and pepper.
- Toss lettuce, tomatoes, and bacon with vinaigrette; season to taste. Serve with remaining blue cheese and chives.
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