Meatball Salad From The Tummies' Kitchen

Lets get back to a carbless salad that keeps turning up at dinner time during our weeks long "diet".

One needs to be a little creative or think outside of the square when the brief for dinner is "a filling salad without carbs". To team our beloved meatballs with some easy to get salad ingredients was a recipe for success, something I knew from the beginning.

This turned out to be a winner as expected and it has shown up numerous times with slight twists each time.

P.S I know there are some breadcrumbs added to make the meatballs soft and juicy, so far no carbless police knocking on the door yet!

serves 4 to 6 as a one dish meal
recipe from the tummies' kitchen
oven preheated at 200 C (conventional)
for the meatballs you'll need;
500 g of beef mince
500 g of pork mince
1 egg, lightly beated
3/4 cup of breadcrumbs, soaked with 1/2 cup of milk for 10 minutes
1 onion, chopped
3 stalks of parsley, chopped
1 tbs of cumin powder
1 tbs of smoked paprika
salt and pepper to taste
a little oil for frying

for the salad;
2 tomatoes, cut into wedges
1 red onion, halved and thinly sliced
1 avocado, cut into chunks
10 gherkins, sliced
12 slices of tinned beetroot
a large handful of baby cos lettuce

for the salad dressing;
1 tbs of red wine vinegar
3 tbs of olive oil
1 tbs of honey
1 tbs of English mustard
salt and pepper to taste

for the spiced yoghurt;

1 small tub of greek yoghurt

juice from half a lemon

1 tsp of cumin powder

salt and pepper to taste

2 tbs of olive oil

Place all ingredients in a large bowl and mix well. Form meatballs the size of golf balls and set aside. (makes about 20 to 24)

Flatten meatballs slightly and pan fry with a little oil until golden on both sides (~ 2 minutes/side) then transfer to the preheated oven for 10 to 12 minutes. 

While meatballs are cooking, prepare the salad ingredients, dressing and spiced yoghurt.

Place dressed salad in individual platter, top with meatballs and drizzle with some spiced yogurt on the meatballs.