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Make-Ahead Meatball Salad

 Make-Ahead Meatball Salad
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
4 ServingsPrep: 20 min. Bake: 15 min. + marinating


  • 1 pound ground turkey or beef
    With Johnsonville Italian Sausage.

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  • 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


  • 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.
Wine: Light-Bodied White Wine: Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.