Marinated Meatball Salad

Name: Marinated Meatball Salad
Ingredients: 1 cup olive oil; 4 tablespoons vinegar; 4 tablespoons lemon juice; 1 teaspoon salt; 12 teaspoon dry mustard; 1 teaspoon paprika; 1 garlic clove, crushed; 4 teaspoons fresh parsley, chopped; 1 teaspoon oregano; 12 cup mayonnaise; 2 lbs lean ground beef; 12 cup onion, finely chopped; 2 tablespoons fresh parsley, chopped; 2 teaspoons salt; 12 teaspoon pepper; 2 eggs, beaten; 2 tablespoons dried breadcrumbs; 2 (14 ounce) cans artichoke hearts, drained; lettuce

19 ingredients

9 steps

Ingredients

1 cup olive oil
4 tablespoons vinegar
4 tablespoons lemon juice
1 teaspoon salt
12 teaspoon dry mustard
1 teaspoon paprika
1 garlic clove, crushed
4 teaspoons fresh parsley, chopped
1 teaspoon oregano
12 cup mayonnaise
2 lbs lean ground beef
12 cup onion, finely chopped
2 tablespoons fresh parsley, chopped
2 teaspoons salt
12 teaspoon pepper
2 eggs, beaten
2 tablespoons dried breadcrumbs
2 (14 ounce) cans artichoke hearts, drained
lettuce

Directions

1

For Marinade, combine all ingredients in a jar and chill.
2

For meatballs, combine all the ingrdients except artichoke hearts and lettuce.
3

Shape into tiny meatballs.
4

Fry or bake meatballs until cooked and drain on paper towels and leave to cool.
5

When cold, place meatballs in a shallow dish in a single layer and pour over half of the dressing.
6

Cover with foil and refrigerate several hours or overnight, turning a couple times.
7

Quarter artichoke hearts and marinate in remaining dressing and chill.
8

Combine meatballs and artichoke hearts with desired amount of lettuce, just before serving.
9

Serves 6-8 as an entree.