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Make-Ahead Meatball Salad Recipe

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I must admit when my husband's grandma served this, we were all a little leery. But the first bite was very convincing...and then we couldn't get enough of this tasty salad. - Rexann LaFleur, Twin Falls, Idaho

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Make-Ahead Meatball Salad Recipe

Prep: 20 min. Bake: 15 min. + marinating

Yield: 4 Servings

20 15 35

Ingredients

1 pound ground beef
1/2 cup seasoned bread crumbs
1/2 cup Italian salad dressing
6 cups torn salad greens
1 medium red onion, thinly sliced
1 cup (4 ounces) shredded part-skim mozzarella cheese
1 can (2-1/4 ounces) sliced ripe olives, drained
Caesar Italian salad dressing or dressing of your choice

Directions

In a large bowl, combine beef and bread crumbs. Shape into 3/4-in. balls. Place meatballs on a greased rack in a shallow baking pan. Bake at 350° for 15-20 minutes or until meat is no longer pink; drain. Cool for 15-30 minutes.
Place Italian salad dressing in a resealable plastic bag; add meatballs. Seal and refrigerate overnight. Drain and discard marinade. On a serving platter or individual plates, arrange greens, onion, cheese and olives. Top with meatballs. Drizzle with dressing. Yield: 4 servings.

Originally published as Make-ahead Meatball Salad in Taste of Home Ground Beef Cookbook , p86

Light-Bodied White Wine

Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.

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