This Mediterranean Meatball Salad Recipe Is A Fresh Twist On a Comfort-Food Favorite
A dash of Tabasco mixed in with meat gives it a fiery kick
Everybody loves meatballs — am I right! And while a couple of ’em tossed with spaghetti and sauce is one of my favorite comfort food dishes, sometimes I crave something a little more surprising. That’s why when our test kitchen pros came up with this Mediterranean Meatball Salad recipe, I was instantly on board. This dish is absolutely scrumptious. And we have a trick that ensures the meatballs turn out extra moist and tender.
I always keep a few bottles store-bough salad dressing on hand. They’re convenient plus, you can upgrade them with add-ins. We start with Greek yogurt ranch then stir in cumin, lime zest and juice. Now for the win — we use some of it as the drizzle for the salad, then stir the rest into the meat mixture. It gives the finished orbs just the right amount of tangy pop. To make the meal complete, we serve it up with spiced sweet potatoes. Cook along with our video, then leave us a comment.
Yields
Total Time
Prep Time
Cook Time
Ingredients
- 1/2 cup + 2 Tbs. Greek yogurt ranch dressing
- 1-2 limes, zested and juiced
- 2 tsp. ground cumin
- 1 lb. ground beef
- 1/4 cup Italian-style dry breadcrumbs
- 1 egg
- 2 Tbs. Worcestershire sauce
- 2 Tbs. Tabasco sauce
- 1/2 tsp. salt
- 1 lg. sweet potatoes, peeled and cut into 1" pieces
- 2 Tbs. olive oil
- 12 cups, mixed salad greens, about 10 oz.
- 1 cup celery leaves
- 1/2 cup roasted red pepper strips
- 1 Tbs. toasted sesame seeds
- Pepperoncini and parsley (optional)
Instructions
PrintHeat oven to 425°F. Coat 2 rimmed baking sheets with cooking spray. In bowl, stir together 1⁄2 cup dressing, 1 tsp. lime juice, 1 tsp. zest, and 1⁄2 tsp. cumin; reserve. In separate medium bowl, mix beef, breadcrumbs, egg, Worcestershire sauce, Tabasco, 2 tsp. lime zest, 1⁄2 tsp. cumin, 1⁄4 tsp. salt, and remaining dressing; shape into 12 balls. Arrange on baking sheet.
On second pan, toss potatoes with olive oil and remaining cumin and salt. Bake meatballs 15 min. or until no longer pink, turning once. Roast potatoes 15–20 min. or until tender; let cool slightly. Divide salad greens, celery, pepper strips, and potatoes among 4 bowls. Top with meatballs and sesame seeds. Drizzle with reserved dressing. Garnish with pepperoncini and parsley if desired.
Nutrition
- Calories: 501
- Total Fat: 27 gram
- Saturated Fat: 7 gram
- Protein: 28 gram
- Carbohydrates: 35 gram
- Fiber: 6 gram
- Cholesterol: 123 mg
- Sugar: 9 gram
- Sodium: 1,298 mg
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