Greendale Beef Meatballs with Tomato Salad
Summer weather calls for lighter meals, but that doesn’t mean you can’t still enjoy prime, lean beef. Here, we’ve used our best-quality minced beef to make quick and tasty meatballs, served next to a tomato and olive salad with a delicious honey-mustard dressing. Serves 4.
Method
To make the meatballs, put the minced beef into a large bowl and add the paprika, crushed garlic and tomato puree. Season with salt and pepper to taste, then mix really well to ensure everything is well incorporated. With clean hands, shape the mixture into small, evenly-sized meatballs, about 2.5 cm in diameter (you should have enough mixture to make about 20 or so), then cover and place in the fridge to firm up while you make the salad.
Cut the tomatoes in half, then add them to a large salad bowl with the prepared onion, celery, parsley, salad leaves and sliced olives. Whisk all the dressing ingredients together in a large jug and set aside – don’t dress the salad until you’re ready to serve.
To cook the meatballs, place a large frying pan over a medium heat and add a little oil; when hot, cook the meatballs in batches for 6-8 minutes, turning regularly until they are golden brown all over and properly cooked through. You can cook the meatballs on a barbecue if wished – just take care to cook them through thoroughly. Transfer the cooked meatballs to a serving platter and lightly dress the bowl of salad, then serve straight away with any remaining salad dressing served alongside.
