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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