Make-Ahead Meatball Salad Recipe

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Make-Ahead Meatball Salad Recipe

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4 1
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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
MAKES:
4 servings
TOTAL TIME:
Prep: 20 min. Bake: 15 min. + marinating
MAKES:
4 servings
TOTAL TIME:
Prep: 20 min. Bake: 15 min. + marinating

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 1999, p86

  • 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
  1. 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.
  2. 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 1999, p86

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