Meatball Salad with Whipped Ricotta
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The following recipe and photography were provided by our partner, Kayla Breeden of Kayla’s Kitch and Fix.
Meatballs are no longer just for spaghetti!
When the head says “healthy” but the heart says “hearty,” treat yourself to the best of both worlds by adding simple homemade meatballs to the top of a veggie-packed salad.
For a little extra pop of flavor and indulgence, add a layer of citrus-infused whipped ricotta. Your taste buds will thank you for this satisfying guilt-free meal.
Meatball Salad with Whipped Ricotta
Cook time: 30min Prep time: 10min Total time: 40min
Servings: 30 Meatballs
Ingredients
For the Meatballs
- 2 lbs. Heinen’s CARE Certified ground beef
- ½ cup almond flour
- 1 egg
- ¼ onion, chopped fine
- 1 tsp. garlic powder
- 1 tsp. Italian seasoning
- Salt and pepper, to taste
For the Whipped Ricotta
- 15 oz. ricotta
- 2 Tbsp. extra virgin olive oil
- 1 tsp. garlic powder
- ¼ tsp. salt
- A squeeze of fresh lemon juice
For the Toppings
- Cherry tomatoes
- Cucumbers
- Red onion
- Basil
- Microgreens or sprouts
- Lemon wedge
Instructions
- Preheat the oven to 400˚F and line a baking sheet with parchment paper.
- Combine all meatball ingredients in a large bowl and mix to combine using your hands.
- Roll the meat mixture into golf ball-size rounds and space them evenly on the lined baking sheet. This recipe yields about 30 meatballs.
- Bake for meatballs for 25-30 minutes.
- While the meatballs bake, combine the whipped ricotta ingredients in a mixing bowl and mix with a hand mixer until smooth, about 1-2 minutes.
- When the ricotta is done, prep the toppings and set aside.
- When the meatballs are done, spread the ricotta onto a plate and top with the meatballs and fresh veggies.
- Garnish with fresh basil, sprouts or microgreens and a fresh squeeze of lemon.
