Beef Meatball & Grain Salad
This Beef Meatball & Grain Salad is the perfect combination of hearty, wholesome and fresh. Juicy, golden meatballs made with beef, parmesan and herbs are paired with a vibrant grain salad full of crunchy vegetables, toasted almonds and a bright lemon dressing. It’s an easy family dinner or lunch prep option that feels both nourishing and satisfying.
The base of Simply Wholesome Pantry’s Quick Cook Grains makes this feel a little elevated while staying simple and fuss-free. You can pan-fry or bake the meatballs or whatever works best for your kitchen setup. The grain salad is endlessly adaptable and can be made in advance for speedy weeknight meals or nutritious packed lunches.
Serve warm or cold, and let everyone assemble their own bowl. This recipe also makes great leftovers, with the flavours improving as they sit. It’s ideal for meal prep, and the salad holds up well for a couple of days in the fridge.
Beef Meatball & Grain Salad
Rate this RecipeEquipment
- Frying pan or oven
- Mixing bowls
- Saucepan
- Measuring Cups & Spoons
- Sharp knife & chopping board
Ingredients
- 250 g Simply Wholesome Pantry Quick Cook Grains Quinoa & Lentils
- 1 Lebanese cucumber chopped
- 1 red capsicum diced
- 1 cup green beans chopped
- 1/2 red onion finely diced
- 1/3 cup parsley finely chopped
- 1/3 cup mint finely chopped
- 1/2 cup almonds roughly chopped & toasted
- 1-2 tablespoons extra virgin olive oil
- 1/2 lemon juice squeezed
Meatballs:
- 500 g beef mince
- 1/2 cup breadcrumbs
- 1/4 cup milk
- 1 egg lightly whisked
- 1/4 cup parmesan cheese grated
- 1 clove garlic finely chopped
- 1 teaspoon Italian herbs
Instructions
- In a bowl, mix beef mince, breadcrumbs, milk, egg, parmesan, garlic, Italian herbs, salt, and pepper until combined. Roll into 1-inch meatballs.
- Pan-fry: Heat oil in a frying pan, cook meatballs, turning, until browned and cooked through (8-10 mins).
- Bake: Preheat oven to 200°C (180°C fan-forced). Bake meatballs on a lined baking tray for 15-20 mins, until cooked.
- Cook grains as per package instructions, simmer in water for 10 minutes. Drain, run some cold water through. Fluff with a fork.
- Chop cucumber, capsicum, green beans, and red onion. Finely chop parsley and mint. Toast almonds in a dry pan until golden.
- Combine cooked grains, vegetables and toasted almonds in a large bowl. Drizzle with olive oil, lemon juice and season well. Serve the grain salad into individual bowls and top with meatballs.
Notes
Cooking Tips for Beginners
- Wet your hands when shaping meatballs to prevent sticking.
- Don’t overmix the meatball mixture—mix until just combined for tender meatballs.
- Toast almonds gently and watch closely—they burn quickly.
- Use a slotted spoon to remove grains from water to keep them fluffy.
Serving Suggestions
- Add a dollop of hummus or tzatziki on the side.
- Serve with warm pita or flatbread.
- Add a soft-boiled egg for extra protein.
- Crumble feta over the salad.
Freezer-Friendly
- Cooked meatballs freeze well. Store in an airtight container for up to 2 months.
- Grains and salad are best fresh, but components can be stored separately.
Storage Advice
- Fridge: Store meatballs and salad in separate containers for 3–4 days.
- Freezer: Freeze meatballs only.
- Reheat: Reheat meatballs in microwave or pan. Serve cold or room temp salad.
Meal Prep Instructions
- Cook grains and chop vegetables.
- Make and cook meatballs.
- Store meatballs and salad separately.
- Assemble fresh daily with dressing and herbs.
Substitutions
- Beef mince: Use lamb, chicken, or turkey mince.
- Breadcrumbs: Use almond meal or GF crumbs for gluten-free.
- Almonds: Replace with sunflower seeds or pepitas.
- Grains: Use couscous, brown rice, or freekeh.
FAQs
1. Can I make this vegetarian?Yes! Use lentil balls or falafel instead of beef meatballs. 2. Can I serve the salad warm?
Absolutely—just skip rinsing the grains and serve the veg warm or lightly sautéed. 3. What if I don’t have Quick Cook Grains?
Substitute with cooked quinoa, bulgur wheat, or any pre-cooked grain blend. 4. Can I add a dressing?
Yes, a tahini or yoghurt-based dressing works beautifully. 5. How do I keep herbs fresh in the salad?
Add them just before serving, or store separately and mix through when ready to eat
Helpful Hints
- Batch-cook meatballs and freeze extras for future meals.
- Add cooked chickpeas for more plant-based protein.
- Dress salad just before serving to keep texture crisp.
- Make extra salad base to eat throughout the week.
- For lunchboxes, pack salad and meatballs separately and reheat if needed.
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