Italian Meatball Salad With A Simple Dressing

This Italian meatball salad is a great way to turn leftover meatballs into a whole new dish. 

It all comes together in 10 minutes, and it's a low-carb, high-flavor meal that's so easy to prepare.

I often make Tender Italian Meatballs in Tomato Sauce for meal prep. Other than pasta, you can use the flavored tomato sauce to make other dishes and the meatballs to add a quick protein source to your meals—Check out What To Serve With Meatballs Other Than Pasta.

My juicy beef meatballs in tomato sauce are deliciously seasoned and taste simply heavenly when nestled on a bed of fresh greens, vibrant cherry tomatoes, and avocado, all tied together with simple olive oil and balsamic dressing.

That's what this Italian Meatball Salad has to offer. It's ideal for a quick lunch or a light dinner and is one of my favorite ways to enjoy tender meatballs. Let's make it!

Ingredients & Notes

See the recipe card for full information on ingredients and quantities.

Here's what you need to make this Italian Meatball Salad:

• Tender Italian meatballs in tomato sauce prepped in advance: Make sure to briefly reheat over the stove.
• Lettuce: Use a mix of leafy greens. I love arugula, romaine lettuce, escarole, and microgreens. Sometimes, I add dandelion greens and use the rest to make my Beets Buddha Bowl.
• Avocado: Adds a lovely creamy texture that works well in this Italian meatball salad.
• Cherry tomatoes: They're sweet and deliciously juicy.
• Cucumber: Either use two mini Persian cucumbers or half of a small English cucumber (toss leftovers in my Healthy Cucumber Salad).
• Shallot: Just a small amount adds that lovely peppery touch and crunchy bite.
• Mini mozzarella balls: It's optional, and only add it if you love a subtle, sweet, cheesy bite. Regular chopped mozzarella cheese works too.
• Parmesan cheese, grated for garnish.
• Extra virgin olive oil and balsamic vinegar for the salad dressing.
• Salt and pepper, to taste.

How To Make It

​See the full recipe with measurements in the recipe card.

Step One (Picture 1 above) - In a large bowl, toss together the lettuce with the rest of the vegetables and fruits (avocado and tomatoes). Then, stir in the mozzarella.

Step Two (Picture 2 above) - In a small bowl, whisk together the olive oil and balsamic vinegar. Then, toss over the salad. Season to taste with salt and black pepper.

Step Three (Picture 3 above) - Add the reheated meatballs to the salad bowl and drizzle some extra tomato sauce on top of the meatballs. Garnish with grated Parmesan cheese, extra mozzarella balls, and cucumber slices on top of the salad before serving (optional).

Variations and Substitutions

• Add some other greens like spinach, dandelion greens, or arugula to the salad for extra nutrients. Or simply use the leafy greens you prefer.
• If you're not a fan of balsamic vinegar, red wine vinegar makes a great substitute. Or use lemon juice instead, although I prefer the vinegar in this Italian salad.
• Add Fresh basil, chopped for a delicious, sweet, herbal touch. 
• Use the equivalent of a red onion, thinly sliced, if you don't have a shallot on hand.
• Add some green or black olives, or serve with Garlic Crostini on the side.
• Instead of leftover meatballs, you can also make this simple salad with any leftover meat from my Spicy Chorizo Stew or burger meat from my Stovetop Turkey Burgers or Juicy Gourmet Burgers. Or use leftover Curry Bison Meatballs to change things up.

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