Food Herbed Lamb Meatball Salad The red pepper dressing is a revelation, well worth making for any lettuce salad. You can use beef instead of lamb if you like. By Midwest Living editors Midwest Living editors Midwest Living's experienced editors create best-in-class travel, lifestyle, food, home and garden content you won't find anywhere else. We're loudly, proudly Midwestern, and we're passionate about helping our audience explore and create through award-winning storytelling. Midwest Living's Editorial Guidelines Published on July 15, 2014 Print Share Prep Time: 45 mins Broil Time: 4 mins Total Time: 49 mins Servings: 4 Jump to Nutrition Facts Ingredients Meatballs 1 egg ¾ cup canned chickpeas (garbanzo beans), rinsed and drained 2 teaspoons snipped fresh thyme or 1/2 teaspoon dried thyme, crushed 2 teaspoons snipped fresh oregano or 1/2 teaspoon dried oregano, crushed 2 cloves garlic, minced ½ teaspoon salt ¼ teaspoon ground black pepper 1 pound ground lamb Dressing ¼ cup jarred roasted red peppers, drained 1 clove garlic, minced ¼ teaspoon lemon zest 4 teaspoons lemon juice 2 tablespoons mayonnaise Pinch of salt Salad 6 cups torn fresh romaine lettuce 2 cups trimmed and torn fresh kale ¾ cup thinly sliced cucumber ¾ cup grape or cherry tomatoes, halved ½ cup pitted kalamata olives, quartered Directions Meatballs In a medium bowl, use a potato masher or fork to thoroughly mash together the egg and chickpeas. Stir in thyme, oregano, 2 cloves garlic, 1/2 tsp salt and the pepper. Add lamb; mix well. Preheat broiler. Shape mixture into 1 1/2-inch meatballs.* Place meatballs on a greased unheated broiler pan. Broil 5 to 6 inches from heat for 4 minutes or until cooked through (160° F). Dressing Meanwhile, for dressing, in a blender or food processor combine roasted peppers, garlic, lemon zest, and lemon juice. Cover and blend or process until smooth, scraping sides of bowl occasionally. Add mayonnaise and salt. Cover and blend or process until combined. Salad Divide lettuce and kale evenly among four serving plates. Top with meatballs, cucumber, tomatoes and olives. Drizzle with the dressing. If desired, use a #40 scoop to shape meatballs. Print Nutrition Facts (per serving) 448 Calories 31g Fat 17g Carbs 25g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 4 Calories 448 % Daily Value * Total Fat 31g 40% Saturated Fat 10g 50% Cholesterol 127mg 42% Sodium 712mg 31% Total Carbohydrate 17g 6% Total Sugars 3g Protein 25g Vitamin C 78mg 388% Calcium 126mg 10% Iron 4mg 21% Potassium 752mg 16%