This is the first of my hearty salads that will truly fill you up. To begin with, this meatball salad with roasted red pepper dressing kicks off my new series on hearty salads. In fact, this series was inspired by people who often tell me that salads are not filling. I have created a series of 7 different salads with 7 different dressings that will be a complete meal, and will last in the refrigerator for a few days.
Meatball Salad with Roasted Red Pepper Dressing
Ingredients
- 1 lb Ground turkey (or ground beef)
- 1/4 cup Low Carb bread crumbs
- 1 egg
- 1/4 cup Parmesan cheese, grated
- 2 Garlic cloves minced
- 1 Tbsp oregano
- Salt & Pepper to taste
- 1 Bunch kale, chopped
- 1/2 Red onion, chopped
- 1/4 cup Kalamata olives, chopped
- 1/4 cup Peperoncini, sliced
- 1/4 cup Marinated artichoke hearts
- 1/2 bunch Flat leaf parsley, chopped
- 1/2 cup Cherry tomatoes
- 1/2 cup Fresh Mozzarella, diced
- ROASTED RED PEPPER DRESSING
- 2 Red bell peppers
- 2 Tbsp olives, pitted
- 2 Tbsp Fresh basil, chopped
- 1/3 cup Olive oil, plus extra for rubbing on peppers
- 2 Tbsp red wine vinegar
- 4 garlic cloves
- Salt and pepper to taste
Instructions
- Slice Red Bell Peppers in half and seed them. Rub olive oil on both sides place flat side down on baking sheet, and place under broiler. Broil for 15 – 20 minutes, flipping halfway through. Once they are nice and charred, cover with plastic or foil and let steam for 20 min. After 20 minutes, gently peel off the charred skin from both peppers. Set aside.
- In a food processor, add bell peppers and olives, basil, olive oil, red wine vinegar, garlic salt and pepper. Process all until desired consistency is achieved. If you want it thinner, add more oil. Set aside.
- Preheat oven to 425F. In a bowl, add ground meat, bread crumbs, egg, Parmesan cheese, garlic, oregano, salt and pepper to taste. Mix well. Use your hands to form small balls. This should give you 12 golf size meatballs.
- Place meatballs on cookie sheet and bake in oven for 20 minutes. Remove from oven, and let cool.
- While meatballs are cooking, rinse kale, and trim off stalks. Chop kale, and sprinkle with a little salt and massage. This will break down the fiber and soften the kale. Let it sit for 15-20 minutes. You can choose to rinse the salt off the kale if you choose.
- Place kale in a large bowl. Start chopping onions, olives, peperoncinis, artichokes, parsley, cherry tomatoes, and mozzarella.
- Start layering each vegetable on top of your bed of kale, lastly adding the meatballs and covering with Roasted Red Pepper dressing. Enjoy !
Why You’ll Love This Meatball Salad
If you’re searching for a healthy meatball salad that feels like a full meal, this Meatball Salad with Roasted Red Pepper Vinaigrette is exactly what you need. It’s packed with protein, fresh vegetables, and a bold dressing that pulls everything together. What makes it especially satisfying is how it delivers that cozy, homemade feel of comfort food—without the carbs or heaviness.
This low-carb salad is not only filling, but it’s also incredibly colorful and beautiful to present, making it perfect for meal prep, quick lunches, or even casual dinner parties. The combination of savory homemade meatballs, fresh greens, and the roasted red pepper dressing creates a balanced flavor that’s hard to beat.
Meal Prep Friendly and Nutritious
This easy meatball recipe is great for busy weekdays. You can make the meatballs and vinaigrette ahead of time and store them in the fridge for several days. Just assemble your salad fresh when you’re ready to eat! Whether you’re following a low-carb, Mediterranean, or high-protein diet, this protein-packed salad fits right in.
The kale base holds up well in the fridge without getting soggy, making it a great choice for storing leftovers. You can even double the batch of meatballs and roasted red pepper dressing to use with other meals throughout the week.
Flavor Notes of Meatball Salad
- The roasted pepper dressing has a smoky sweetness balanced with herby freshness from the basil and a slight briny kick from the olives.
- The salad with meatballs brings savory, juicy bites that pair beautifully with the crunchy kale and the tangy marinated vegetables like artichokes and peperoncini.
- The mozzarella adds creaminess, while the red onion and tomatoes give bursts of freshness and color.
Variations and Serving Tips
- Swap the ground turkey for lean ground beef, chicken, or even a plant-based alternative if you’re going vegetarian.
- Turn this into a Mediterranean meatball salad by adding cucumber, feta, or a drizzle of tzatziki.
- Want to make it even quicker? Use store-bought meatballs and jarred roasted red peppers for the dressing.
This quick dinner salad is sure to impress anyone who thinks salads are boring. It’s hearty, flavorful, and full of nourishing ingredients—your go-to answer to the age-old question: “What’s for dinner?”
