Roll up your sleeves kids, we're making meatballs this week! You may be thinking to yourselves, "Meatballs don't go in salads, they go with pasta and cheese and bread, etc etc etc". Meatballs don't necessarily have to mean Italian comfort food all the time, although it is quite delicious! This week I adapted a Food Network recipe that we tried a few weeks ago and we absolutely loved it. Pita chips replace bread crumbs and  veggies, olives and creamy feta replace your typical pasta or bread option. This salad works great for on the go lunches for work or an easy and healthy dinner option. Feel free to add in your favorite veggies to make it your own. 




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Eat Fit Not Fat-Greek Meatball Salad
Serves 4
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  1. 16 oz lean ground beef (93% or higher)
  2. 4 Shallots
  3. 1 red onion
  4. 1 yellow pepper
  5. 1 English cucumber
  6. 3 tbsp red wine vinegar
  7. 2 tablesoons EVOO
  8. 1-2 tbsp of balsamic vinegar
  9. 1 1/2 cup of Stacey's Simply Naked plain pita chips or similar brand will work
  10. 1 package grape tomatoes
  11. 1 cup plain greek yogurt
  12. 1/2 cup fresh mint
  13. 1/4 tsp ground cinnamon
  14. Kosher salt and pepper to taste
  15. 2 cloves garlic
  16. 2 hearts romaine, chopped
  17. Feta and Greek olives for topping
  1. Preheat oven to 350 degrees. Line a large cookie sheet with aluminum foil and coat with non stick cooking spray.
  2. Pulse 1/2 cup of pita chips in food processor till finely ground. I used our mini chopper and grinder because I was too lazy to pull out the big Cuisinart:) Transfer to a large mixing bowl. Drizzle 1 tablespoon red wine vinegar and 1 tablespoon olive oil over pita chips.
  3. Dice 4 shallots and transfer to food processor. Add 1/4 cup mint and 2 garlic cloves. Pulse to combine till finely chopped. Add mixuture to bowl with pita chips and mix to combine.
  4. Now it's time to roll up your sleeves. Add lean ground beef, 1/4 tsp ground cinnamon, 1/4 tsp pepper and 1/2 tsp salt to bowl. Mix to combine with your hands.
  5. Form 24 individual meatballs (approx 1 tbsp - 1 1/2 tbsp) per ball. Place on greased, lined cookie sheet approx 1 inch apart. Bake at 350 degrees for approx. 10-15 min.
  6. Slice red onion and grape tomatoes and place on lightly greased cookie sheet. Drizzle balsamic vinegar and olive oil on top, toss to combine. Sprinkle with salt and pepper. Bake in oven at 425 degrees for approx. 15 minutes.
  7. Combine 1 tbsp of EVOO and 2-3 tbsp of red wine vinegar into 1 cup greek yogurt. Stir to combine.
  8. Chop romaine, cucumber and pepper. Place in large bowl. Place roasted tomatoes and red onion into bowl. Top with desired amount of Greek olives and feta. Drizzle dressing on top. Sprinkle remaining 1/4 cup of chopped mint into bowl. Toss to combine with tongs. Seperate into 4 seperate bowls. Top with 4 meatballs and broken pieces of Stacey's Naked pita chips.
  9. Enjoy
Adapted from The Food Network
Adapted from The Food Network
Bog Manners