Keto Meatballs & Mixed Greens Salad

Name: Meatballs & Mixed Greens Salad
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 2
Cuisine: Gluten-Free, Low Carb
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

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!

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!

Keto Meatballs & Mixed Greens Salad | Real Food RN

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!

Serves 2

Meatballs & Mixed Greens Salad

Prep Time: 15 minutes

Cook Time: 15 minutes

Total Time: 30 minutes

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!

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.