Keto Meatballs & Mixed Greens Salad

This satisfying salad is packed with goodness and can be enjoyed with warm or cold meatballs – meaning you can take it as a packed lunch to work or even on picnics!

Chef’s Tips:

• Meatballs do not need breadcrumbs to bind, but they do require a little care when handling. Here, I simply bake them, so they have no chance of falling apart.
• Don’t skip on the different herbs called for in the mince mixture – it will ensure every mouthful of each meatball is bursting with interesting flavors!

Meatballs & Mixed Greens Salad

Kate

Need a new way to add meatballs to your menu? Try adding them to a refreshing salad, loaded with lots of vegetables and full of flavor!

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Prep Time 15 minutes mins

Cook Time 15 minutes mins

Total Time 30 minutes mins

Course Salads

Cuisine Gluten-Free, Low Carb

Calories 748 kcal

Equipment

• Colander
• Medium Saucepan
• Parchment Paper
• Aluminum Baking Sheet Pan
• Mixing Bowl
• Roasted Pistachios
• Olive Oil
•  Black Pepper
• Fine Ground Celtic Sea Salt
• Garlic Powder
• Butcher Box Meat & Seafood

Ingredients

  

• 14.1 oz ground beef we use Butcher Box meat
• Handful chives finely chopped (plus extra to garnish)
• Handful dill finely chopped (plus extra to garnish)
• Handful parsley finely chopped (plus extra to garnish)
• ½ tsp garlic powder
• Sea salt
• Freshly ground black pepper
• 1 TB olive oil plus an extra 1 TB for dressing drizzle
• 2.8 oz green beans
• 3.5 oz petit pois defrosted if using frozen
• 2.8 oz baby spinach thinly sliced
• 2.8 oz arugula thinly sliced
• 1.8 oz feta crumbled
• 0.7 oz pistachio nuts roughly chopped
• Squeeze of fresh lemon

Instructions

 

• Preheat the oven to 425°F.
• Add the ground beef into a bowl and then add the chives, dill, parsley, and garlic powder. Season generously with salt and freshly ground black pepper and mix thoroughly to evenly combine.
• Form 10 even-sized meatballs from the mixture and place them onto a baking tray lined with kitchen paper.
• Drizzle over a tablespoon of olive oil and bake in the oven for 13-15 minutes until cooked through.
• In the meantime, trim the green beans and cook in a saucepan of rapidly boiling water for 4 minutes. Drain and plunge into a bowl of cold water to cool completely. Drain again.
• Toss the green beans, petit pois, baby spinach, and arugula in a bowl and another tablespoon of olive oil. Season with salt.
• Serve the meatballs over the greens and crumble the feta cheese over them.
• Finish with the pistachios and a squeeze of fresh lemon. Toss on any remaining herbs.
  
  

Nutrition

Serving: 1gCalories: 748kcalCarbohydrates: 15gProtein: 53gFat: 56gSaturated Fat: 20gTrans Fat: 2gCholesterol: 140mgSodium: 640mgFiber: 7gSugar: 3g

Keyword gluten free meatballs and mixed greens salad, keto meatballs and mixed greens salad, low carb meatballs and mixed greens salad, meatballs and mixed greens salad recipe

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Hi, my name is Kate.

I love food. Real food. We eat all of the things that nursing school taught me were bad for you: butter, eggs, bacon, and raw milk.

I am a Nurse, a Mom, and a Real Food loving blogger. Just trying to save the world.

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