Meatballs in Salad
- Vegetarian
- Difficulty: Easy
- Prep time: 20 min
- Cook time: 5 min
- Serving: 4 persone
- Cost: Low
- Note plus 12 hours of soaking the chickpeas and 1 hour of resting the meatballs
PRESENTATION
Feeling hot and hungry? To refresh yourself from the summer heat, we offer you a fresh and rich one-dish meal: meatballs in salad, which combines the lightness of salad with the crunchiness of chickpea meatballs, tasty and substantial, ideal for recharging after a mountain walk or a day by the sea. A skillful mix of textures and flavors contained in one dish that will whet the appetite of the whole family. Bringing a delicious dish to the table that will tastefully color your holiday lunches is easier than you think, come discover our meatballs in salad recipe!
INGREDIENTS
- Ingredients for 28 meatballs
- Dried chickpeas ¾ cup (150 g)
- Eggs 1.2 oz (35 g) - (1 small)
- Fresh scallion 2.8 oz (80 g)
- Grana Padano PDO cheese 1.8 oz (50 g) - to grate
- Breadcrumbs 3.3 tbsp (25 g)
- Fine salt to taste
- Black pepper to taste
- Vegetable oil 4 ¼ cups (1 l) - for frying
- for the salad
- Lollo lettuce 3 ½ cups (180 g)
- Lamb's lettuce 2.3 oz (65 g)
- Beefsteak tomatoes 2.1 cups (370 g)
- Provola cheese 6.3 oz (180 g)
- Mango 0.75 lb (350 g)
- Almond slices ⅓ cup (30 g)
- for the dressing
- Mustard 3 ½ tbsp (50 g)
- Extra virgin olive oil 1 ½ tbsp (20 g)
- Lemon juice 2 tbsp (30 g)
- Fine salt to taste
How to prepare Meatballs in Salad
To prepare the one-dish meal meatballs in salad, start by soaking the chickpeas for 12 hours 1. After 12 hours, rinse the chickpeas under running water 2 and dry them with a kitchen towel 3.
Remove the spring onion stem, trim the base, and slice it roughly 4. Pour the chickpeas into the mixer bowl, slice the fresh spring onion into rings 5, salt, pepper, and blend until you get a well-chopped homogeneous mixture 6.
Transfer the chopped chickpeas into a bowl, add the egg 7, grated Parmesan 8, and breadcrumbs 9.
Mix to combine all the ingredients 10, then take a small portion of the mixture (about 1/2 oz) and shape it into balls; as you make the meatballs, place them on a tray lined with parchment paper 11. With the indicated amounts, you will get about 28 meatballs. Let the meatballs firm up in the refrigerator for 1 hour. Meanwhile, make the dressing for the salad: in a bowl, pour in the mustard, olive oil 12
and lemon juice 13, mix with a spoon, and salt to taste 14. Set the sauce aside and toast the almond flakes in a pan for about 3 minutes, just enough to make them golden on the surface 15.
Wash the tomatoes and cut them into cubes 16, dice the provola cheese 17, then wash the lettuce and cut it into strips 18.
Set the ingredients aside and take the chickpea meatballs: in a pan, heat the vegetable oil until it reaches 356°F, for optimal frying we recommend using a food thermometer. Once the oil has reached the right temperature, immerse the meatballs 19, a few at a time to avoid lowering the oil temperature. Fry the meatballs for a couple of minutes or until golden, then drain them with a slotted spoon and place them on a tray lined with absorbent paper to dry the excess oil 20 and let them cool slightly. In the meantime, finish preparing the salad by cutting the mango into wedges 21.
Then remove the peel from each wedge 22 and dice it 23. Everything is ready to assemble the salad: in a serving plate, pour the lettuce and lamb's lettuce, add the provola cheese 24
Tomatoes, mango, and toasted almonds 25, dress with the sauce you prepared earlier 26, mix with a spoon to flavor and finish the dish with the fried chickpea meatballs 27. Your meatballs in salad are ready to be served.