Name: Meatball Salad with Creamy Basil-Parmesan Dressing
Ingredients: 6 to 8 large fresh basil leaves; 2 tablespoons whole-milk plain Greek yogurt; 1 tablespoon mayonnaise; 1 garlic clove, finely minced; 2 teaspoons Dijon mustard; 2 teaspoons red wine vinegar; 1/2 lemon, juiced; Dash of Worcestershire; Dash of hot sauce; 1/2 cup extra-virgin olive oil; 1/2 cup (2 ounces) freshly ground Parmesan cheese; 1 tablespoon finely chopped fresh chives; Kosher salt and freshly ground black pepper; 1 pound ground beef; 1 shallot, minced; 2 large eggs; 2 tablespoons ground Parmesan cheese; 2 tablespoons ground Pecorino Romano; 2 garlic cloves, finely minced; 2 tablespoons finely minced fresh basil; 2 tablespoons finely minced fresh flat-leaf parsley; 6 tablespoons panko bread crumbs; Kosher salt and freshly ground black pepper; Olive oil, for frying; 1 cup of your favorite marinara sauce, store-bought or homemade; 8 to 10 ounces mixed baby greens; 4 ounces halved cherry tomatoes; Shaved Parmesan cheese, for serving; Freshly ground Parmesan, for serving

Description

A hearty yet light dinner recipe of roasted meatballs in tomato sauce, cherry tomatoes, Parmesan and mixed greens, all combined with a creamy, flavorful basil-Parmesan dressing.

Ingredients

Scale

CREAMY BASIL-PARMESAN DRESSING:

6 to 8 large fresh basil leaves
2 tablespoons whole-milk plain Greek yogurt
1 tablespoon mayonnaise
1 garlic clove, finely minced
2 teaspoons Dijon mustard
2 teaspoons red wine vinegar
1/2 lemon, juiced
Dash of Worcestershire
Dash of hot sauce
1/2 cup extra-virgin olive oil
1/2 cup (2 ounces) freshly ground Parmesan cheese
1 tablespoon finely chopped fresh chives
Kosher salt and freshly ground black pepper

MEATBALLS:

1 pound ground beef
1 shallot, minced
2 large eggs
2 tablespoons ground Parmesan cheese
2 tablespoons ground Pecorino Romano
2 garlic cloves, finely minced
2 tablespoons finely minced fresh basil
2 tablespoons finely minced fresh flat-leaf parsley
6 tablespoons panko bread crumbs
Kosher salt and freshly ground black pepper
Olive oil, for frying
1 cup of your favorite marinara sauce, store-bought or homemade

FOR THE SALAD:

8 to 10 ounces mixed baby greens
4 ounces halved cherry tomatoes
Shaved Parmesan cheese, for serving
Freshly ground Parmesan, for serving

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Instructions

For the dressing: Combine all of the ingredients in the bowl of a food processor and process to combine. Taste for seasonings and adjust if necessary.
For the meatballs: Combine the shallot, eggs, Parmesan and Pecorino cheeses, garlic, basil, parsley, bread crumbs and salt and pepper in a large mixing bowl. Stir together to fully combine. Add the beef and mix together with your hands until the ingredients are well-mixed. Using your hands or an ice cream scoop, portion the meatballs into approximate 1-inch balls.
Heat a few tablespoons of olive oil in a large skillet over medium heat. Cook the meatballs until browned on all sides and no longer pink in the middle, about 10 to 12 minutes. Add the marinara sauce and reduce the heat to low; continue to cook for an additional 10 minutes, until the marinara sauce has reduced slightly and fully coats the meatballs.
To assemble the salad: Place the mixed greens in a large serving bowl. Add the tomatoes, shaved Parmesan and enough dressing to lightly coat the ingredients. Add the meatballs to the top and sprinkle with ground Parmesan. Serve immediately with the remaining dressing on the side.

Notes

Inspiration: Meatball Salad from The Pretty Dish by Jessica Merchant

Category: Salads, Beef