Mediterranean Meatballs Salad
tomatoes / olives / cucumbers / baby spinach

Name: Mediterranean Meatballs Salad
Cook time: 40 min
Total time: 40 min
Yield: 4
Ingredients: 2 Tbsp Parsley, fresh, chopped; 1 bulb Shallots, sliced thinly; 4 Sundried tomatoes, chopped finely; 4 oz Olives, pitted and sliced; 1 1/4 lb Ground chicken; 1/4 cup Almond meal ((more if meatball mixture is too wet)); 1 tsp Garlic powder; 1 tsp Paprika; 3/4 tsp Salt; 1/2 tsp Black pepper; 2 Tomatoes, chopped; 1/2 lb Cucumbers, chopped; 2 Tbsp + 4 Tbsp Cooking oil; 1/2 cup Chicken stock; 1/2 tsp Oregano, dried; 2 Tbsp Red wine vinegar; 2 tsp Dijon mustard; 8 oz Baby spinach; 4 oz Walnuts

Active: 40 min Total: 40 min

Original GF Paleo Vegetarian

Sundried tomatoes add lots of umami flavor to these Mediterranean meatballs - they're perfect for adding protein to an easy summer salad!
Smarts: Double the meatballs and use them later in the week in a quick soup or lettuce wrap.

Proteins

Ground meat

Cuisines

European - Mediterranean

Ingredients

Metric

Servings:

Mediterranean Meatballs Salad:

Parsley, fresh - 2 Tbsp , chopped
Shallots - 1 bulb , sliced thinly
Sundried tomatoes - 4 , chopped finely
Olives, pitted and sliced - 4 oz
Ground chicken - 1 1/4 lb
Almond meal - 1/4 cup ((more if meatball mixture is too wet))
Garlic powder - 1 tsp
Paprika - 1 tsp
Salt - 3/4 tsp
Black pepper - 1/2 tsp
Tomatoes - 2 , chopped
Cucumbers - 1/2 lb , chopped
Cooking oil - 2 Tbsp + 4 Tbsp
Chicken stock - 1/2 cup
Oregano, dried - 1/2 tsp
Red wine vinegar - 2 Tbsp
Dijon mustard - 2 tsp
Baby spinach - 8 oz
Walnuts - 4 oz

Prep

Parsley / Shallots / Sundried tomatoes / Olives - Prep as directed. (Can be done up to 4 days ahead)
Make meatballs - Mix chopped parsley (just amount for meatballs) with ground chicken, almond meal, sundried tomatoes, garlic powder, paprika, salt, and black pepper. Form into 1” (2.5 cm) wide meatballs. If the mixture is too dry to mold, add an egg (not listed in ingredients). If it’s too wet, add more almond meal. (Can be done up to 1 day ahead)
Tomatoes / Cucumbers - Prep as directed.

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Make

Heat a skillet over medium-high heat. Add first part of cooking oil and then meatballs to heated oil. Sear on both sides for 3 minutes each.
Lower heat to medium, and add chicken stock. Cover pan with lid or foil and cook for another 4 to 6 minutes, until meatballs are done.
While meatballs cook, make vinaigrette. Whisk together oregano, red wine vinegar, mustard, and second part of cooking oil. Season to taste with salt and pepper.
When meatballs are done, halve. Toss vinaigrette with shallots, spinach, tomatoes, cucumbers, olives, and walnuts. Top with meatballs and parsley.

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