How to Make a Flavorful Meatball Salad in 20 Minutes

A meatball salad is one of my favorite embarrassingly easy dishes. Use your favorite meatballs and toss them on a simple arugula salad with plenty of Parmesan and a touch of crushed red pepper. It’s delicious and satisfying.

Yes — a meatball salad.

If you want the easiest, most delicious recipe ever: start with a peppery parmesan arugula, add a splash of balsamic and olive oil, a pinch of crushed red pepper, and top with your favorite meatballs in marinara. I often use ricotta meatballs, but any meatball will work.

It sounds simple — because it is. The bright, peppery arugula and shaved Parmesan let the meatballs be the star, and the contrast between warm meatballs and cool greens is outstanding. Cold meatballs are great too, but I’m partial to the hot-and-cold combo.

This salad isn’t new — it’s been a popular recipe from my book The Pretty Dish for years, and I still make it often. Over time I’ve simplified it: arugula, shaved or finely grated Parmesan, a simple vinaigrette, and meatballs. Leftovers inspired the idea — I once tossed a spare meatball into a big salad and realized how much I loved it.

Groundbreaking, I know.

It’s a little embarrassing to share such an easy dish, but it’s one I often forget to make even though it’s perfect for a quick lunch or a simple dinner. The combination of textures and temperatures is irresistible, and a buttery toasted sourdough on the side turns it into a meal I crave again and again.

If you prefer a heartier salad, the meatballs are also fantastic on a more loaded salad like an asiago house salad. Here, though, the goal is to let the simple arugula and Parmesan shine underneath the meatballs.

My favorite version is with leftover meatballs because it’s fast and convenient, but freshly warmed meatballs served over the salad are a special treat. Use whole meatballs or cut them, depending on how you like to eat them.

Meatball Salad

Meatball Salad

Yield:
1 to 2

Prep Time: 20 mins

Total Time: 20 mins

A meatball salad is an embarrassingly easy, satisfying dish. Use peppery arugula, lots of Parmesan, and your favorite meatballs with a simple vinaigrette.

Ingredients

• 4 to 6 cups baby arugula greens
• Kosher salt and pepper
• 1/3 cup shaved Parmesan cheese
• 2 tablespoons olive oil
• 1/2 tablespoon balsamic vinegar
• 1/2 teaspoon crushed red pepper flakes
• 1/4 teaspoon dried oregano
• 1 to 2 (or more) of your favorite meatballs, warm or cold
• 2 tablespoons finely grated Parmesan cheese

Instructions

1. In a large bowl, toss the arugula with a big pinch of salt and pepper. Add the shaved Parmesan.
2. In a small bowl, whisk together the olive oil, balsamic vinegar, crushed red pepper, oregano and a pinch of salt and pepper. Pour over the arugula and toss to coat.
3. Top the salad with your meatballs (whole or chopped), sprinkle with the finely grated Parmesan, and serve.

Course: Salad

Cuisine: American

Author: How Sweet Eats

Yes yes yes.