Meatballs in a mixed Salad
Fuel your gains with this delicious, high-protein Meatball Salad! Lean meatballs packed with flavor, served on a crisp, vibrant mixed green salad. Quick to prepare and perfect for building muscle without sacrificing taste. Get ready for a satisfying and healthy meal!
Preparation
1
Preheat your oven to 200°C (400°F). Line a baking sheet with parchment paper for easy cleanup.
2
Finely chop the onion, mince the garlic, and chop the fresh parsley.
3
In a mixing bowl, combine the lean ground beef, egg, breadcrumbs, chopped onion, minced garlic, parsley, a pinch of salt, and a dash of black pepper. Mix gently with your hands until just combined – do not overmix.
4
Form the mixture into small, even-sized meatballs (you should get about 12-15 meatballs for 2 servings). Place them on the prepared baking sheet.
5
Bake the meatballs for 15-20 minutes, or until they are cooked through and lightly browned.
6
While the meatballs are baking, prepare your salad: Wash and dry the mixed salad greens. Chop the cucumber into bite-sized pieces, halve the cherry tomatoes, and slice the bell pepper into strips or cubes. Combine all these vegetables in a large salad bowl.
7
Prepare the dressing: In a small bowl or jar, whisk together the olive oil, apple cider vinegar, Dijon mustard, a pinch of salt, and a dash of black pepper until well combined.
8
Once the meatballs are done, remove them from the oven and let them cool slightly.
9
Divide the mixed salad evenly among two plates. Top each salad with the warm meatballs. Drizzle generously with the prepared dressing and serve immediately.
Nutrational Values per serving
133
kcal
10g
protein
4g
carbs
8g
fat