Meatball salad
I saw this salad on Tiktok and I just had to make it!
Meatballs: I used one package of lean ground beef and one package of hot italian sausage, 1 cup of italian breadcrumbs mixed with 1 cup of milk, 2 eggs, 1/2 carton of parmesan cheese, salt, pepper, 1/2 onion/4 garlic cloves blended with a bit of olive oil, red pepper flakes and parsley.
Gently mix all together and try not to over mix the meatball mixture. Form your meatballs, I made them just slightly larger than golf balls. set aside.
Prepare your sauce, I used 3 jars of Raos and doctored it up with some fresh basil, italian seasoning and some cajun seasoning. Add your meatballs, cover and slow cook on med heat for an hour. Don’t forget to gently stir every now and finally check your meatball for doneness after an hour.
For the salad I chopped up iceberg lettuce, red onions,l and little tomatoes. I didn’t have pepperoncini otherwise I would have added those too. I seasoned with salt, pepper, red pepper flakes and parmesan cheese. I made a dressing of olive oil, lemon juice, salt, pepper, garlic and dijon mustard and then I tossed the salad in it.
To plate just put your salad in a bowl, top with meatballs, sauce and more cheese. 🧀 #saladideas #meatballsalad #meatballs #dinnerideas
I love how this meatball salad combines the heartiness of Italian-style meatballs with the freshness of a salad for a balanced meal. When I tried making meatballs, I found that using a mix of lean ground beef and hot Italian sausage really boosts the flavor while keeping the meatballs juicy. Also, letting the meatballs slow-cook in Rao's sauce infused with extra basil, Italian seasoning, and Cajun spices added a delightful depth to the sauce that really complemented the dish. For the salad, swapping out iceberg lettuce for a mix of romaine and spinach can add more texture and nutrients if you want to experiment. I also like to add pepperoncini for a tangy, slightly spicy kick—since you mentioned you didn't have any on hand, it’s definitely worth trying next time. The homemade dressing of olive oil, lemon juice, garlic, and Dijon mustard is simple but brightens the salad perfectly. One tip I learned is to avoid overmixing the meatball mixture to keep them tender rather than tough. I also made mine just a little smaller than golf balls to ensure they cooked evenly. Finally, stirring gently while slow cooking helps the meatballs absorb the sauce flavor better and prevents sticking. This recipe is great for meal prepping too: make the meatballs and sauce in advance, toss salad and dressing fresh before serving for a quick, satisfying meal that’s packed with protein and veggies. Whether you're looking for dinner ideas or a crowd-pleasing salad, this meatball salad is a flavorful, hearty option that’s easy to customize based on your tastes.