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Asian Meatball Salad

 Asian Meatball Salad
To jazz up iceberg lettuce, I tossed in some tangy meatballs flavored with soy sauce and water chestnuts. The homemade dressing is the perfect accompaniment.
4 ServingsPrep/Total Time: 30 min.


  • 1 egg
  • 6 teaspoons soy sauce, divided
  • 1 can (8 ounces) water chestnuts, drained and chopped
  • 1/3 cup thinly sliced green onions
  • 1/4 cup dry bread crumbs
  • 1 pound ground turkey or beef
    With Johnsonville Italian Sausage.

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  • 1 tablespoon cornstarch
  • 1 teaspoon sugar
  • 1-1/2 cups chicken broth
  • 1/2 teaspoon white vinegar
  • 1 medium head iceberg lettuce, finely shredded
  • Additional green onions
  • 1 medium lemon, cut into wedges


  • In a large bowl, beat egg and 4 teaspoons soy sauce; add water
  • chestnuts, green onions and bread crumbs. Crumble ground beef over
  • mixture and mix well. Shape into 1-in. balls.
  • Place meatballs on a greased rack in a shallow baking pan. Bake,
  • uncovered, at 400° for 10-12 minutes or until meat is no longer
  • pink.
  • Meanwhile, for dressing, combine cornstarch and sugar in a saucepan.
  • Whisk in broth, vinegar and remaining soy sauce until smooth. Bring

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Asian Meatball Salad (continued)

Directions (continued)

  • to a boil; cook and stir for 2 minutes or until thickened.
  • Arrange meatballs over lettuce; garnish with onions and lemon. Serve
  • with the dressing. Yield: 4 servings.
Wine: Light-Bodied White Wine: Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.