Greek salad with meatballs
This is one of my all-time favorite meals when it’s hot outside. The meatballs are super flavorful and the perfect pairing to a big, crisp Greek salad. I based this recipe on Daphne Oz’s recipe for Turkish kofta burgers and Greek salad. This is a slightly lighter version with ground chicken. The spices really shine through, coloring the meatballs a beautiful golden-yellow and making for a bright, delicious salad.
If you are like me, and often prefer using a spice blend over making your own, this Kabul Piquant chicken spice blend by Rumi is a great option. I’ll often make these meatballs, replacing the spices in the recipe with 1-2 Tbsp of this spice mix. This is also great for seasoning chicken to be seared for an easy, flavorful weeknight meal.
Tools needed: I like to use a microplane for the garlic, but if you don’t have one, you can also add a little pinch of salt to your chopped garlic and run your knife thought it over and over again until it has a creamed consistency. You’ll also need a box grater, a sauté pan, and a large mixing bowl.
Meatballs
Ingredients:
1/2 onion, grated
1 clove garlic, microplaned
1 tsp cumin
1 tsp oregano
1 tsp sweet paprika
1 tsp turmeric
1 lb ground chicken
1/2 cup breadcrumbs (I like using gluten free panko—it makes for a great texture)
1 egg, beaten
2 tbsp milk (can replace with water)
1 bunch flat leaf parsley, finely chopped (about 1/4 cup)
salt and pepper to taste
2-3 tbsp olive oil for searing
Red wine vinaigrette
Ingredients:
1 lemon, juiced
1 tbsp red wine vinegar
1 clove garlic, microplaned
1 tsp oregano
1 tsp honey
1/2 c olive oil
salt and pepper to taste
1/2 onion thinly sliced
Greek salad
Ingredients:
2 heads romaine, chopped
1 hot house cucumber, chopped
cherry tomatoes, sliced in half
kalamata olives, pitted and sliced in half
feta cheese, crumbled
1/2 bunch flat leaf parsley, finely chopped
pickled pepperoncinis, sliced
bell pepper, chopped
Step 1:
To make the meatballs, add the grated onion, grated garlic, chopped parsley, spices, beaten egg, and milk to a medium bowl. Whisk with a fork to combine, before adding the breadcrumbs and stirring again. Allow to sit for 1-2 minutes before adding the ground chicken, salt, and pepper. Stir with a fork until fully combined. You can use your hand to stir, you just don’t want to over-mix the meat because it can become tough.
Step 2:
Scoop 1-2 tbsp of the chicken mixture and roll into balls with your hands. Coating your fingers in a little bit of water or oil helps prevent the mixture from sticking to your hands, so I like to keep a little bowl of water nearby as I’m shaping the meatballs. Roll all of the meat into balls and place on a plate. Allow to chill in the refrigerator for about 20 minutes before searing. This is a good time to preheat your oven to 350 F and make your dressing.
Step 3:
For the dressing, whisk together red wine vinegar, honey, lemon juice, grated garlic, dried oregano, salt, pepper, and olive oil in a medium bowl. Add the thinly sliced onions and combine until they are fully coated. Set aside on your counter while you prep the rest of your salad ingredients. This time allows the onions to marinate and soften.
Step 4:
To a large mixing or salad bowl, add the romaine, cucumber, bell pepper, olives, pickled pepperoncinis, cherry tomatoes, chopped parsley, and crumbled feta. Set aside.
Step 5:
Preheat a sauté pan over medium heat with 2-3 tbsp of olive oil. When the oil shimmers, add your meatballs, evenly spacing them around the pan. It’s helpful to add the meatballs moving clockwise, so that when it’s time to flip them, it’s easy to tell which needs to be flipped first. Allow to cook for about 3-5 minutes, or until the bottom is golden brown. Flip and allow to cook on another side until they are golden brown. Transfer the pan to the oven and bake for 10 minutes, or until meatballs reach an internal temperature of 165 F.
Step 6:
Dress the salad and toss until everything is evenly coated. Plate with the meatballs and enjoy!