Meatball Chopped Salad Food

GREEK MEATBALL SALAD

Steps:

• Preheat the broiler on high. Line a rimmed baking sheet with aluminum foil.
• Pulse 1/2 cup of the pita chips in a food processor until finely ground. Transfer to a large bowl and drizzle with 1 tablespoon each red wine vinegar and olive oil.
• Coarsely chop one of the onion halves and add it to the food processor. Add 1/4 cup of the mint and the garlic and 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 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. Place on the prepared baking sheet, spacing the meatballs about 1 inch apart. Spread the tomatoes cut-side up in a single layer on the other side of the pan.
• Broil until the meatballs are almost cooked through and browned and the tomatoes are blistered, 4 to 5 minutes. Let cool slightly.
• Combine the yogurt, the remaining 4 tablespoons red wine vinegar and the remaining 1 tablespoon olive oil to make the dressing. Very thinly slice the remaining onion half and add it to a clean large bowl along with the lettuce, bell peppers and remaining 1/4 cup mint leaves. Toss with the dressing and 1/8 teaspoon each salt and pepper. Top with the meatballs, tomatoes and remaining 1 cup pita chips and serve.

EASY MEATBALL SOUP

Steps:

• Place the meatball ingredients in one large mixing bowl. Drizzle a little extra virgin olive oil. Mix until the meat mixture is well incorporated.
• Form the mixture into meatballs about 1 ½ tbsp each (whatever size you choose, stick to it). Arrange the meatballs on a large, lightly oiled sheet pan and broil for 5 to 8 minutes until browned (they will cook some more in the soup).
• In a large pot, heat about 2 tbsp extra virgin olive oil over medium-high heat. Add onions, carrots, celery, bell peppers, and garlic. Cook, stirring occasionally, for 5 minutes.
• Add broth and tomatoes. Season with oregano, paprika, salt and pepper. Cook over mediu/medium-high heat for 10 minutes.
• Add the meatballs and pasta. Cook for 10 minutes or until pasta is cooked.
• Remove from heat and stir in parsley. Transfer to serving bowls, and if you like sprinkle a bit more grated Parmesan cheese. If you like heat, add some crushed pepper flakes. Enjoy!

MEATBALL SALAD

Steps:

• For the meatballs: Combine the Parmesan, ricotta, breadcrumbs, milk and egg in a medium bowl and stir well to combine and allow the breadcrumbs to absorb the liquid. Add the pork, sausage and salt and use your hands to mix gently to combine.
• Heat a medium straight sided skillet over medium heat. Add enough oil to cover the bottom of the skillet. Roll heaping tablespoons of the meat mixture into balls and place in the hot oil. Add as many as the skillet will allow without overcrowding, working in two batches if needed. Brown the balls on all sides, rotating as needed, about 8 minutes. Remove the balls to a plate and pour off the oil from the skillet. Add the marinara and 1/4 cup water to the skillet and bring to a simmer. Return the balls to the sauce and cover the skillet. Allow to simmer for 15 minutes. Remove from the heat.
• For the salad: Meanwhile, toss together the arugula, Parmesan shavings, olive oil and lemon juice in a medium bowl.
• Spoon 5 or 6 meatballs into a bowl, then top with some of the salad and serve. Repeat to make 4 more servings.

SWEDISH MEATBALLS WITH BEETROOT & APPLE SALAD

Steps:

• To make the meatballs, tip the pork into a bowl and add the grated courgette and onion, half the dill, half the garlic and plenty of black pepper. Break in the egg and mix well with your hands. When everything is well combined, break off walnut-size pieces and roll into balls - you should end up with about 28. The mixture will be very soft.
• Heat the oil in a large non-stick frying pan then gently fry the meatballs in two batches until firm and pale golden, turning them every now and then so they brown evenly. Each batch should take 6-8 mins.
• Wipe out the pan to remove excess fat and add the remaining garlic and thyme, then pour in the bouillon and bring to the boil. Turn off the heat, stir in the crème fraîche and remaining dill, then return the meatballs to the pan and turn them in the mixture until coated.
• For the salad, mix the apple, onion, parsley and capers with the lemon, then stir through the beetroot. Serve the salad alongside the meatballs. If you're cooking for two people, eat half the meatballs and salad now, and chill the rest for another day - it will keep in the fridge for up to three days. Reheat the meatballs in the microwave until piping hot.

CHOPPED SALAD WITH BLEU CHEESE VINAIGRETTE

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.