MEATBALL CHOPPED SALAD

Meatball Chopped Salad image

Provided by Food Network

Time 30m

Yield 4 servings

Number Of Ingredients 15

1 1/3 cups plain pita chips
5 tablespoons red wine vinegar
2 tablespoons extra-virgin olive oil
1 small red onion, halved
2 cloves garlic
1/2 cup fresh flat-leaf parsley leaves
12 ounces ground beef
1/4 teaspoon ground cinnamon
Kosher salt and freshly ground black pepper
1/4 cup 2 percent Greek yogurt
1 cup grape tomatoes, halved
1/2 cup crumbled feta
2 hearts romaine lettuce, chopped
1 small cucumber, quartered and cut into 1/2-inch-thick pieces
1 yellow bell pepper, cut into 1/2-inch cubes

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.