The red pepper dressing is a revelation, well worth making for any lettuce salad. You can use beef instead of lamb if you like.

Source: Midwest Living

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Recipe Summary

prep:
45 mins
broil:
4 mins
total:
49 mins
Servings:
4
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Ingredients

Meatballs
Dressing
Salad

Directions

Meatballs
  • In a medium bowl, use a potato masher or fork to thoroughly mash together the egg and chickpeas. Stir in thyme, oregano, 2 cloves garlic, 1/2 tsp salt and the pepper. Add lamb; mix well. Preheat broiler. Shape mixture into 1 1/2-inch meatballs.*

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  • Place meatballs on a greased unheated broiler pan. Broil 5 to 6 inches from heat for 4 minutes or until cooked through (160° F).

Dressing
  • Meanwhile, for dressing, in a blender or food processor combine roasted peppers, garlic, lemon zest, and lemon juice. Cover and blend or process until smooth, scraping sides of bowl occasionally. Add mayonnaise and salt. Cover and blend or process until combined.

Instructions Checklist
Instructions Checklist
Salad
  • Divide lettuce and kale evenly among four serving plates. Top with meatballs, cucumber, tomatoes and olives. Drizzle with the dressing.

Tips

If desired, use a #40 scoop to shape meatballs.

Nutrition Facts

448 calories; fat 31g; cholesterol 127mg; saturated fat 10g; carbohydrates 17g; mono fat 11g; poly fat 6g; trans fatty acid 0g; insoluble fiber 4g; sugars 3g; protein 25g; vitamin a 9898.2IU; vitamin c 77.6mg; thiamin 0.2mg; riboflavin 0.4mg; niacin equivalents 6.6mg; vitamin b6 0.3mg; folate 146.2mcg; vitamin b12 2.1mcg; sodium 712mg; potassium 752mg; calcium 126mg; iron 3.7mg.
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Reviews

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