A new week of salad! The green market in Socrates Sculpture Park, Astoria returned this weekend for the summer. I went early in the morning on Saturday to see what fresh veggies I could snag. Of course, I think it would have been if I an idea of what recipes I would like to try to know what of the veggies to buy. There were just too many variety that I was unsure where to begin. I stuck to the basic and got arugula and mint.
Thus, having arugula, I thought a nice simple Sunday recipe would be Italian meatball and somewhat of an Italian flag salad with a dash of balsamic vinegar.
Ingredients for Salad
- 1 cups arugula salad
- 1/4 cup of grape tomatoes
- 1/8 red onion, sliced
- balsamic vinegar, for taste
Recipe for Castelli Family Meatballs can be seen at The Cheesy Kitchen.
For this recipe, I replaced the Italian herb breadcrumb with panko and added sea salt and oregano. I also didn’t add milk. But this meatball was just amazing! My apartment was smelling like meatballs all day. I have to say that is one of my favorite meatball recipe thus far.
1. Clean and cup arugula. I took off the stems without the leaves.
2. Cut graps carefully. Chop onion.
3. Mix all together and serve with 3-4 meatballs. Add balsamic vinegar as needed.
I had halved the recipe for the meatball but still had leftovers and was able to store them in the freezer.
I found dipping the meatballs in the balsamic vinegar was a great taste. Somehow the meatballs reminded my of the eggroll fillings my mom used to make. The salad was great and never overpowered the meatballs or the balsamic vinegar.