Meatball chopped salad

Enjoy a delectable Meatball Chopped Salad bursting with savory flavors and fresh ingredients. Perfect for a satisfying and nutritious meal.

Ingredients:

• 1 1/3 cups plain pita chips
• 5 tablespoons red wine vinegar
• 2 tablespoons extra-virgin olive oil
• 1 small red onion, halved
• 2 cloves garlic
• 1/2 cup fresh flat-leaf parsley leaves
• 340g ground beef
• 1/4 teaspoon ground cinnamon
• Kosher salt and freshly ground black pepper
• 1/4 cup 2 percent Greek yogurt
• 1 cup grape tomatoes, halved
• 1/2 cup crumbled feta
• 2 hearts romaine lettuce, chopped
• 1 small cucumber, quartered and cut into 1/2-inch-thick pieces
• 1 yellow bell pepper, cut into 1/2-inch cubes

Instructions:

1. Heat up the broiler on high. Cover a rimmed baking sheet with aluminum foil.
2. Blend 1/3 cup of the pita chips in a food processor until finely crushed. Transfer to a big bowl and sprinkle with 1 tablespoon each of the red wine vinegar and olive oil.
3. Roughly cut one of the onion halves and put it into the food processor with the garlic and 1/4 cup of the parsley; blend until very finely minced. Add this mixture to the bowl with the crushed pita chips and mix well with your hands. Add the beef, cinnamon, 1/2 teaspoon salt and 1/4 teaspoon black pepper and mix delicately with your hands until well integrated. Wet your hands and shape the mixture into 24 small meatballs, using about 1 tablespoon for each ball. Position the meatballs on the prepared baking sheet, leaving about 1 inch between each one.
4. Broil until the meatballs are fully cooked, around 4 minutes. Let them cool a bit.
5. In the meantime, thinly slice the remaining red onion half. Gently crush the remaining 1 cup of pita chips.
6. Mix together the yogurt and the remaining 4 tablespoons red wine vinegar and 1 tablespoon olive oil in a large bowl. Add the sliced onions, tomatoes, feta, romaine, cucumber, bell pepper, 1/4 teaspoon salt, a few twists of pepper and the remaining 1/4 cup parsley. Toss to blend. Adjust the taste with salt as necessary.
7. Separate the salad among 4 plates. Garnish each with some meatballs and the crushed pita chips.

Summary:

• Calories: 1825 kcal
• Fat: 119 g
• Protein: 95 g
• Carbs: 102 g
• Potassium: 3732 mg
• Magnesium: 292 mg