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–+ servings
Amanda Runnels

AIP Greek Meatball Salad

5 from 1 vote
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Prep Time 25 minutes
Cook Time 40 minutes
Servings: 4
Course: Main Course, Salad
Cuisine: AIP, Autoimmune Protocol, Paleo
Ingredients Equipment Method

Ingredients
  

For the meatballs:
  • 1 pound ground beef
  • ½ pound ground pork
  • 1½ tablespoons cassava flour
  • 1½ teaspoons sea salt
  • 2 teaspoons dried basil
  • 2 teaspoons garlic powder
  • 2 teaspoons onion powder
For the cauliflower rice:
  • 1 (12-ounce) package of cauliflower rice (or make yours with a head of cauliflower)
  • 1 teaspoon sea salt
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
For the salad:
  • Prepared cauliflower rice
  • 1 carrot, peeled into ribbons
  • 1 cucumber, chopped
  • ½ cup chopped kale
  • ⅔ cup chopped parsley
  • ¼ cup chopped mint leaves
  • ½ cup finely diced red onion
  • ½ cup sliced Kalamata olives
  • 2 tablespoons Lemon-Dill Vinaigrette
For the Lemon-Dill Vinaigrette:
  • 4 tablespoons olive oil
  • 3 tablespoons lemon juice
  • 1 tablespoon coconut vinegar
  • ½ teaspoon sea salt
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 2 tablespoons minced fresh dill
For the Tzatziki Sauce:
  • 8 ounces coconut yogurt
  • ¼ of a cucumber, peeled and seeded
  • 1½ tablespoons lemon juice
  • 2 teaspoons minced fresh dill
  • ½ teaspoon sea salt

Equipment

  • Blender

Method
 

  1. Preheat the oven to 400°F and line 2 sheet pans with parchment paper.
  2. In a mixing bowl, combine all meatball ingredients. Use a small cookie scoop to portion meatballs and roll into balls. Place the meatballs on one of the prepared sheet pans.
  3. In a separate mixing bowl, combine the cauliflower rice ingredients. On the second sheet pan, spread out the cauliflower rice.
  4. Place the meatballs on the top rack of the oven. Place the cauliflower rice on the middle rack of the oven. Set a timer for 30 minutes. When 10 minutes has passed, check the cauliflower rice for tenderness. Do not overcook, as it will begin to crisp. When done, remove it from the oven and allow to come to room temperature as the meatballs continue cooking.
  5. While the meatballs and cauliflower rice cook, prepare the vegetables for the salad. Combine all of them in a large bowl. Add the cooled cauliflower rice.
  6. Place the ingredients for the vinaigrette into a mason jar. Seal the jar and shake vigorously.
  7. Add two tablespoons of the vinaigrette to the salad and toss; place in the refrigerator to chill for the remainder of time that the meatballs are cooking.
  8. Prepare the tzatziki by combining all ingredients in a blender and pulsing until well blended.
  9. When the timer is done for the meatballs, use a meat thermometer to check the temperature. It should be at least 160 degrees; if more time is needed, cook in 5-minute increments so as not to overcook. When the meatballs have finished, remove from oven.
  10. Portion the salad into serving bowls and top with tzatziki and meatballs. Add a squeeze of lemon for a bit more zest if desired.
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