Greek Meatball Salad has beef and lamb meatballs, cucumber, onion, and tomato on romaine lettuce and dressed with tzatziki sauce.
Course
Salad
Cuisine
Greek
Prep Time35minutes
Cook Time30minutes
Total Time1hour5minutes
Servings4servings
AuthorRenee Dobbs
Ingredients
For the tzatziki sauce:
1cucumber
1/2teaspoonkosher saltdivided
2cupsfull-fat Greek yogurt
1 1/2tablespoonsfresh lemon juice
1tablespoonolive oil
1tablespoonchopped fresh dill
1garlic cloveminced
1/8teaspoonfresh ground pepper
For the meatballs:
1/2cupcooked couscousat room temperature or chilled
1egglightly beaten
1tablespoonchopped fresh mint
2clovesgarlicminced
1/4teaspoonsalt
1/8teaspoonground black pepper
1/2poundground beefround or chuck
1/2poundground lamb
2tablespoonsolive oil
For the salad:
6cupstorn or chopped romaine lettuce
1cucumberpeeled and cut into bite-sized chunks
1cupgrape tomatoescut in half
1/2red onionsliced
Instructions
For the tzatziki sauce:
Peel cucumber and remove seeds. Lay a cheesecloth on a work surface. Grate cucumber onto the cheesecloth.
Pull up edges of cheesecloth and squeeze liquid from cucumber. Place cheesecloth with cucumber in a sieve or strainer over a bowl.
Sprinkle 1/4 teaspoon salt over cucumber. Toss to coat. Allow to set for 30 minutes.
Pull up edges of cheesecloth again and squeeze liquid from cucumber. Transfer cucumber to a medium bowl.
Add remaining ingredients and stir to combine. Cover and chill for at least 1 hour.
For the meatballs:
Heat oven to 350°F. Place a rack in a rimmed baking sheet.
Stir together couscous, egg, mint, garlic, salt, and pepper in a large bowl. Add ground beef and lamb and mix well. Shape into 12 meatballs.
Heat olive oil in a large skillet over medium heat. Brown half of the meatballs, turning to brown evenly. Transfer browned meatballs to rack on baking sheet. Repeat with remaining half of meatballs.
Bake meatballs for 12 to 15 minutes, until cooked through (internal temperature registers 165°F when tested with instant-read thermometer).
For the salad:
Divide romaine, cucumber, tomatoes, and onion equally among 4 plates. Top each with meatballs.
Serve with tzatziki sauce for the dressing.
Recipe Notes
Make the tzatziki sauce a day in advance or allow time for it to chill for at least 1 hour prior to making the salad.