Enjoy a refreshing twist on a classic with my Meatball Salad, by switching out the pasta with a crisp bed of lightly dressed arugula. Savor these delicious meatballs for a tasty and protein packed lunch or light supper. Try another fun meatball twist with my Buffalo Turkey Meatball Sub or stick to more Italian flavors with my Italian Meatball Soup recipe.
If you've been following our page for a while, you'll know that I am a huge fan of meatballs, and you can find many meatball recipes here. Try my Turkey Swedish Meatballs and my Creamy Spinach Turkey Meatballs for a more traditional taste, or my Jalapeño Cranberry Meatballs for a little bit more kick.
Jump to:
Ingredients for Meatball Salad
- Ground Beef
- Egg
- Panko Crumbs
- Oregano and/or Basil
- Parmesan
- Garlic
- Onion
- Arugula
- Olive Oil
- Lemon Juice
- Prepared Marinara Sauce
See recipe card for quantities.
Instructions
Start by preheating your oven to 350F and line a baking tray with parchment paper.
Place the ground beef in a large bowl and add to it the panko crumbs, egg, parmesan, garlic, onion, herbs and ¼ cup of the marinara sauce.
Mix the meatball ingredients together until smooth. Shape 20-24 meatballs, around 1 inch in diameter. Make sure they are all about the same size for even baking. Place in the preheated oven for 18 minutes or until they have an internal temp of 160F.
Heat up a frying pan on low heat when the meatballs come out of the oven. Pour the 1 cup of marinara sauce into the frying pan until it simmer.
Add the cooked meatballs to the simmering sauce and stir so that they are all well coated.
- Prepare the arugula by drizzling it with a little bit of olive oil and lemon juice.
- Season with salt and pepper and give it a quick toss.
Place the dressed arugula on plate and top with the coated meatballs. Garnish the Meatball Salad with freshly grated parmesan and fresh parsley or basil if you have.
Substitutions and Variations
- Ground Meat - Replace the ground beef with any other type of ground meat; like pork, turkey, or chicken.
- Greens - Use arugula for a nice peppery crunch, or replace it with your favorite type of lettuce of mixed greens.
- Cheese - Substitute the parmesan with grated mozzarella or any other grated cheese.
- More veggies - Add more items to your salad like chopped bell peppers, olives, onions, or even pickled items like marinated artichokes.
- More crunch- Toss some croutons into the salad for a delicious crunch.
Storing the Meatball Salad
I recommend storing any leftovers of the coated meatballs separately, so you can heat them back up later. Place in an airtight container and place in the refrigerator for 2-3 days or even in the freezer for up to a month. Reheat them to bring the internal temperature back up to 160F and serve again as a Meatball Salad, or on top of your favorite pasta.
Recipe
Meatball Salad
Ingredients
Meatball Mixture
- 1 pound Ground Beef
- 1 large Egg
- ½ cup Panko Crumbs
- ½ cup Grated Parmesan Cheese
- 2 teaspoon Dry Oregano or fresh, thinly sliced
- 3 cloves Garlic crushed or minced
- ¼ cup Red Onion finely diced
- ¼ cup Marinara Sauce
Salad Ingredients
- 1 cup Marinara Sauce
- 4 cups Arugula
- 1 tablespoon Lemon Juice
- 1 tablespoon Olive Oil
- 1 pinch Salt to taste
- ⅛ teaspoon Freshly Ground Pepper to taste
Instructions
Make the Meatballs
- Preheat your oven to 350F and line a baking tray with parchment paper. Have a small bowl of cold water at the ready, to dip your fingers in while rolling the balls to prevent sticking.
- Place all of the meatball mixture ingredients in a large bowl. Mix well with clean hands until smooth.
- Dip your fingers in the bowl of water and take enough of the meat mixture to make a 1 inch meatball. Shape into a ball and place on the prepared tray. It will make between 20-24 meatballs. Try and make them the same size to ensure even cooking.
- Place the prepared meatballs in the preheated oven and bake for 16-18 minutes, or until an minimum internal temperature of 160F has been reached.
Prepare the Salad
- Place the arugula in a large bowl and drizzle it with the olive oil and the lemon juice. Season with salt and pepper and toss the arugula to coat it evenly.
- When the meatballs are cooked, place a frying pan on low-medium heat. Pour the 1 cup of marinara into the frying pan and bring it to a simmer. Add the cooked meatballs to the sauce and toss them to coat. Remove from the heat.
- Divide the dressed arugula onto plates. Place your desired amount of meatballs on top of the arugula. Garnish with more parmesan cheese and enjoy!
Video
Notes
- Ground Meat - Replace the ground beef with any other type of ground meat; like pork, turkey, or chicken.
- Greens - Use arugula for a nice peppery crunch, or replace it with your favorite type of lettuce of mixed greens.
- Cheese - Substitute the parmesan with grated mozzarella or any other grated cheese.
- More veggies - Add more items to your salad like chopped bell peppers, olives, onions, or even pickled items like marinated artichokes.
- More crunch- Toss some croutons into the salad for a delicious crunch.
Leave a Reply