This Meatball Salad delivers bold flavors and great textures in every bite. It’s a fun, creative way to enjoy meatballs outside of pasta dishes, and it works equally well served warm or cold. It’s also incredibly customizable—swap in your favorite veggies, dressings, or even types of meat for the meatballs. Ideal for low-carb or high-protein diets, it’s a healthy meal that doesn’t sacrifice flavor or comfort.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Ground beef, turkey, or chicken
Egg
Breadcrumbs or almond flour (for low-carb)
Parmesan cheese, grated
Garlic, minced
Onion, finely chopped or grated
Italian seasoning or dried herbs
Salt and pepper
Olive oil (for cooking)
Mixed greens (such as arugula, romaine, or spinach)
Cherry tomatoes, halved
Cucumber, sliced
Red onion, thinly sliced
Avocado, sliced (optional)
Crumbled feta or shaved parmesan (optional)
Salad dressing (vinaigrette, balsamic, ranch, or your favorite)
Directions
In a large bowl, mix ground meat, egg, breadcrumbs, cheese, garlic, onion, herbs, salt, and pepper until combined.
Form into small, bite-sized meatballs.
Heat olive oil in a skillet over medium heat. Cook meatballs in batches until browned and cooked through, about 10–12 minutes total.
While meatballs cook, prepare your salad by layering greens and chopped vegetables in a large bowl or platter.
Once meatballs are done, let them cool slightly before placing them on top of the salad.
Add any additional toppings like avocado or cheese.
Drizzle with your favorite dressing and serve immediately.
Servings and timing
This recipe serves 4 and takes about 30–35 minutes to prepare, including cooking the meatballs and assembling the salad.
Variations
Low-Carb/Keto: Use almond flour instead of breadcrumbs and skip high-carb toppings like croutons.
Vegetarian Version: Substitute with plant-based meatballs or falafel.
Spicy: Add crushed red pepper flakes to the meatball mix or use a spicy dressing.
Greek-Style: Use lamb meatballs, add olives, and use a lemon-herb vinaigrette.
Italian-Style: Use basil pesto as the dressing and top with mozzarella pearls.
Asian-Inspired: Swap in teriyaki meatballs and use a sesame ginger dressing.
Storage/Reheating
Store leftover meatballs separately from the salad to prevent sogginess. Keep meatballs in an airtight container in the fridge for up to 4 days. Reheat meatballs in a skillet or microwave until warmed through. Assemble fresh salad when ready to serve. If already dressed, the salad is best eaten within a day.
FAQs
Can I use store-bought meatballs?
Yes, store-bought meatballs are a great time-saving option. Just heat them according to package instructions before adding to your salad.
Can I prepare this ahead of time?
Yes, you can cook the meatballs in advance and refrigerate them. Assemble the salad just before serving to keep it fresh.
What type of dressing goes best with this salad?
Vinaigrette, balsamic, lemon-garlic, or even ranch all pair well depending on your flavor preference.
Can I make this gluten-free?
Absolutely. Use gluten-free breadcrumbs or a gluten-free meatball recipe, and ensure your dressing is also gluten-free.
What kind of greens should I use?
Mixed greens, spinach, arugula, romaine, or a combination all work well. Choose your favorite or what’s in season.
Can I bake the meatballs instead of frying?
Yes. Bake them at 400°F (200°C) for 15–20 minutes, or until fully cooked.
Is this salad good for meal prep?
Yes. Store the components separately and combine just before eating for the best texture.
What can I use instead of breadcrumbs?
Crushed crackers, almond flour, or oats can work depending on your dietary needs.
How do I keep the salad from getting soggy?
Keep the dressing and meatballs separate until ready to eat. Add both just before serving.
Can I freeze the meatballs?
Yes, cooked meatballs freeze well. Store in a freezer-safe bag or container for up to 3 months.
Conclusion
Meatball Salad is a satisfying, protein-packed dish that proves salads don’t have to be boring. With juicy, flavorful meatballs and a colorful mix of vegetables, it’s a great option for anyone looking to eat healthier without giving up comforting favorites. Easy to customize and perfect for any season, this salad is a go-to for balanced meals with bold taste.
Meatball Salad is a hearty and refreshing dish that combines savory, juicy meatballs with crisp greens and vibrant vegetables. It’s a flavorful, protein-rich meal that’s perfect for lunch, dinner, or meal prep, offering a lighter way to enjoy comfort food.
Author:Catherine
Prep Time:15 minutes
Cook Time:20 minutes
Total Time:35 minutes
Yield:4 servings
Category:Salad
Method:Stovetop
Cuisine:American
Ingredients
1 lb ground beef, turkey, or chicken
1 egg
1/4 cup breadcrumbs or almond flour
1/4 cup grated Parmesan cheese
2 cloves garlic, minced
1/4 cup onion, finely chopped or grated
1 tsp Italian seasoning or dried herbs
Salt and pepper, to taste
2 tbsp olive oil (for cooking)
6 cups mixed greens (arugula, romaine, or spinach)
1 cup cherry tomatoes, halved
1/2 cucumber, sliced
1/4 red onion, thinly sliced
1 avocado, sliced (optional)
1/4 cup crumbled feta or shaved Parmesan (optional)
Salad dressing of choice (vinaigrette, balsamic, ranch, etc.)
Instructions
In a large bowl, combine ground meat, egg, breadcrumbs (or almond flour), Parmesan, garlic, onion, herbs, salt, and pepper. Mix until well combined.
Form mixture into small, bite-sized meatballs.
Heat olive oil in a skillet over medium heat. Cook meatballs in batches until browned and cooked through, about 10–12 minutes.
While meatballs cook, prepare salad by arranging mixed greens, cherry tomatoes, cucumber, and red onion in a large bowl or platter.
Once meatballs are done, let them cool slightly, then place them on top of the salad.
Add optional toppings like avocado and cheese.
Drizzle with your favorite dressing and serve immediately.
Notes
Use almond flour for a low-carb version.Customize with your favorite vegetables or dressing.Store meatballs and salad separately for best texture when prepping ahead.Bake meatballs instead of pan-frying for a lighter version.Use plant-based meatballs for a vegetarian option.
