Recipes

Little Meatball Salad

serves 6 to 8

Ingredients

• 1# ground beef
• 1/2# yellow potatoes
• 1 ½ cups grated parmesan cheese
• 2 Tbsp. minced parsley
• 1 clove garlic, minced
• 3 eggs
• salt and freshly ground black pepper
• ¾ cup flour
• ¾ cup vegetable oil
• 1 large sweet onion, such as candy or walla walla, sliced into ¼ inch thick rings
• 2 Tbsp. extra virgin olive oil
• 4 cups salad greens
• 3 tsp. red wine vinegar
• optional: 2 Tbsp. good quality balsamic vinegar

1. Boil the potatoes until tender, drain, then peel and mash. Add them to the meat with the parmesan, parsley, garlic, and eggs. Season with salt and pepper and form the mixture into meatballs the size of small walnuts.
2. Put the flour in a paper bag, add half the meatballs and shake to coat. Put meatballs in a sieve and shake off the excess flour. Heat approximately 1/4 cup vegetable oil in a wide skillet until hot, and working in batches, sauté the meatballs in a single layer until browned all over. Flour the remaining meatballs and repeat the sauté process until all the meatballs are cooked, adding more vegetable oil to the pan as needed. Drain meatballs on paper towels.
3. Meanwhile, preheat a ridged grill pan over medium heat. Once hot, grill the onion until browned. In a bowl, dress the salad greens and cherries with the olive oil, red wine vinegar and salt and pepper. Place greens and cherries on a serving platter, then top with the meatballs and onion rings. Drizzle with balsamic vinegar if using.

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