Caesar Salad With Meatballs, No Croutons

You can’t eat meatballs without a salad. It’s just not right! And in the summertime, how ’bout meatballs on TOP of your romaine lettuce, instead of croutons? Add sauteed asparagus and portobello mushrooms with melted provolone for a unique, delicious, gluten-free Caesar salad!

We don’t want to overload simple meals with too many things, but there’s always a way to make anything healthier… and that is to add veggies!

Salad is fresh and light 
And meatballs are hardy 
Put them together  
Now there’s a serious deeeelicious party!

Add your cousins to a meal made with love, then take a sunset cruise with the Scotties, and it’s awesome family times. 💕

Caesar Salad Topped with Meatballs, Asparagus and Portobellos with Melted Provolone  (serves 6 people)

For the Meatballs  
caesar salad with meatballs no croutons recipeIngredients:

1.75 lbs. ground chuck / ground pork mixture (⅔ Chuck, ⅓ Pork)
1 cup gluten-free breadcrumbs
2 eggs
2 tbsp olive oil
1 tbsp butter
Marinara Sauce
Parmesan cheese

Directions:
1. In a large mixing bowl, combine the ground chuck with the ground pork, using hands.
2. Crack the egg into the bowl and mix it into the ground chuck mixture.
3. Add the breadcrumbs to the mixture and knead until well combined.
4. Form the mixture into meatballs.
5. Add olive oil to sauté pan on medium-high heat, then add a tablespoon of butter if you would like to get a nice crispy outside.
6. Place meatballs in pan, turning each until all sides are golden brown. Lower heat to medium and cook all the way through—about 20 min.
7. Add a jar of your favorite marinara sauce and simmer for 10 more minutes, or until slightly bubbly.
8. Sprinkle with shredded Parm to taste.

For the Veggies and Salad
asparagus portobello mushrooms caesar salad with meatballs no croutonsAsparagus: 
1 bunch medium-size asparagus stalks
2 tbsp olive oil or butter
Salt and pepper to taste

Heat olive oil or butter in a large skillet over medium-high heat. Add the asparagus spears; cover and cook for 10 minutes, stirring occasionally, or until asparagus is tender.

Portobello Mushrooms:
7 large portobello mushrooms (about 5 inches in diameter), stemmed 
3 tbsp olive oil 
Provolone cheese slices
Salt and pepper to taste

Drizzle 3 tablespoons of olive oil over both sides of the mushrooms. Sprinkle the mushrooms with salt and pepper. Cook on a stove-top griddle or grill pan until the mushrooms are heated through and tender, about 5 minutes per side. Top with sliced provolone.

Caesar Salad:

1 large head romaine lettuce, cleaned and cut into large pieces (about 1-2 inches)

Red pepper flakes
Gluten-free Caesar salad dressing

Place the lettuce in a large bowl. Cut portobellos into quarters. Top with asparagus slices and portobello mushrooms. Sprinkle with red pepper flakes. There’s not much else to the salad—other than adding the meatballs to the top—since I used Marie’s gluten free Caesar salad dressing instead of making my own.
 
I made this for three cousins who thought their meatballs were the BEST, and tried to “top” theirs by topping this delicious salad with my own recipe. We got a good laugh, and they did like mine, but now I’m eager to try theirs the next time we visit. Super excited!
 

“The love in your heart heart wasn’t put there to stay. Love isn’t love til you give it away.” —Oscar Hammerstein