Meatball and Tomato Salad
447 calories 4 Servings (serving size: 1 cup arugula mixture, 3/4 cup salad, and 3 meatballs) 20 minutes
lean ground sirloin or lean ground grass-fed bison, 1 pound
kosher salt, divided, 1 teaspoon
black pepper, divided, 1 teaspoon
canola oil, divided, 1/4 cup
lemon zest plus 2 Tbsp. fresh juice, divided, 1 teaspoon
plain 0% nonfat Greek yogurt, 1/4 cup
water, 1 tablespoon
chopped fresh chives, 1 tablespoon
chopped fresh dill, 1 tablespoon
packed arugula or mixed greens, 4 cups
sliced heirloom tomatoes, 2 cups
ripe medium avocado, quartered and sliced, 1
Stir together ground meat, 1/2 teaspoon salt, and 1/2 teaspoon pepper in a bowl; shape into 12 meatballs. Heat 1 tablespoon oil in a nonstick skillet over medium-high. Add meatballs; cook until browned on all sides, about 12 minutes. Remove from heat.
Whisk together lemon juice, remaining 3 tablespoons oil, remaining 1/2 teaspoon salt, and remaining 1/2 teaspoon pepper in a small bowl. Stir together yogurt, 1 tablespoon water, chives, dill, and lemon zest in a separate small bowl.
Toss together arugula and 2 tablespoons oil mixture in a large bowl; place 1 cup mixture on each of 4 plates. Toss together tomato slices and 2 tablespoons oil mixture in the same bowl; add 1/2 cup tomatoes to each plate. Gently toss avocado slices with remaining 1 tablespoon oil mixture in bowl; divide evenly among plates. Place 3 meatballs on each plate; drizzle each with 1 tablespoon yogurt mixture.
Recipe Tips Use ground beef or bison here. Available in most grocery stores, bison is eco-friendly and has fewer calories and less sat fat than beef. Try these meatballs with spaghetti, zoodles or spaghetti squash. Or pile them on a whole-wheat hoagie for a wholesome take on the classic meatball sub.
CARBOHYDRATE 11.0g, FIBER 5.0g, PROTEIN 28.0g, SODIUM 582.0mg, FAT 33.0g, SATURATED_FAT 7.0g, UNSATURATED_FAT 24.0g, CALCIUM_PERCENT_DV 12.0%, DV SUGARS 5.0g, EST_ADDED_SUGARS 0.0g, POTASSIUM 20.0% DV