Oriental Meatball Salad
A vibrant and flavorful salad featuring tender meatballs, fresh vegetables, and a tangy pineapple vinaigrette, perfect for gatherings or a lively family meal.
Ingredients
- 2 beaten eggs ⓘ
- 1/2 cup milk ⓘ
- 3 cups soft bread crumbs ⓘ
- 1 teaspoon onion salt ⓘ
- 2 tablespoons cornstarch ⓘ
- 1 pound ground beef ⓘ
- 2 tablespoons cooking oil ⓘ
- 1 can pineapple chunks (8 1/4 oz.)
- 2 medium green peppers, cut into 1/2-inch squares ⓘ
- 2 medium carrots, sliced ⓘ
- 2 stalks celery, sliced ⓘ
- 1/2 cup packed brown sugar ⓘ
- 1/3 cup vinegar ⓘ
- 2 tablespoons soy sauce
- 2 tomatoes, cut into wedges ⓘ
- Shredded lettuce ⓘ
- 1/8 teaspoon black pepper ⓘ
Instructions
- In a bowl, combine beaten eggs and milk; stir in bread crumbs, onion salt, and black pepper.
- Add ground beef and mix well.
- Shape the mixture into 3/4-inch meatballs.
- Cook meatballs in hot cooking oil about 10 minutes or until done, turning frequently.
- Drain off excess fat.
- Drain pineapple chunks, reserving the juice.
- Add water to the reserved pineapple juice to make 3/4 cup liquid.
- Prepare the salad by arranging shredded lettuce, green peppers, carrots, celery, tomato wedges, and pineapple chunks on a serving platter.
- In a saucepan, combine brown sugar, vinegar, soy sauce, and pineapple juice mixture; bring to a boil.
- Simmer the sauce for a few minutes until slightly thickened.
- Pour the sauce over the salad ingredients.
- Add cooked meatballs on top and serve.
Nutrition & Diet Analysis (per serving)
1005
kcal
50% DV
Protein
Fat
Carbs
Diet fit
High-fiber
Contains
Milk
Egg
Wheat/Gluten
Soy
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).