A meatball salad is one of my favorite embarrassingly easy dishes. Use your favorite meatballs and toss them with a simple peppery arugula salad, plenty of parmesan, and a touch of crushed red pepper. It’s delicious and satisfying.
Yes. A meatball salad.
Want the easiest and most delicious meal idea? My meatball salad starts with a bed of arugula tossed with shaved parmesan, bright vinaigrette, and crushed red pepper, then is finished with warm ricotta meatballs in marinara or any meatballs you love.
It sounds simple — and it is.
Let the peppery arugula and salty parmesan do the heavy lifting while the meatballs take center stage.
It doesn’t look like much, but the combination of flavors is surprisingly memorable.
This recipe has appeared in my cookbook before, and plenty of readers have made it again and again. I first developed the idea years ago and while small details have changed, the heart of it remains the same: fresh arugula, good parmesan, a bright dressing, and meatballs.
I almost always use shaved parmesan, and ricotta meatballs are my go-to when I have them. They’re tender and pair beautifully with the peppery greens.
This idea came from leftovers — I had extra meatballs and tossed one into a salad. I liked it more than other ways I’d been eating meatballs. The contrast of warm meat and cool greens is just so good.
Groundbreaking, I know.
I admit it’s almost embarrassing to share such an easy recipe, but it’s one that’s easy to forget even though it makes a perfect lunch or quick dinner. The hot-and-cold contrast is my favorite part; frozen or cold meatballs work too, but the warm ones feel extra special.
I’m writing it here so it’s easy to find when you’re planning meals for the week. The salad is simple, allowing the meatballs to shine.
If you’d like a more elaborate base, feel free to swap in another favorite salad. The meatballs are excellent on a heartier salad too, but here I keep the greens straightforward so every bite is balanced and bright.
My favorite way to enjoy this is with leftover meatballs — it’s fast and makes a special lunch. Add a slice of buttered sourdough and you’ve got a meal you’ll crave again.
Meatball Salad
Meatball Salad
1
to 2
20 mins
20 mins
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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 of your favorite meatballs (or as many as you want)
- 2 tablespoons finely grated parmesan cheese
Instructions
- In a large bowl, toss the arugula with a big pinch of salt and pepper. Add the shaved parmesan.
- In a small bowl, whisk together the olive oil, balsamic vinegar, crushed red pepper flakes, oregano, and a pinch of salt and pepper. Pour over the arugula and toss to coat.
- Top the salad with warm or cold meatballs (whole or chopped) and sprinkle with the finely grated parmesan. Serve immediately.
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