If you’re looking for a quick, delicious, and satisfying dinner, this recipe for meatballs with a refreshing tomato and cheese salad is the perfect choice. The juicy, flavorful meatballs are seasoned with ginger, nutmeg, and smoked paprika, paired with a light and easy salad that balances the richness of the dish. With minimal prep time and easy-to-find ingredients, this meal is perfect for busy weeknights or last-minute gatherings. Ready in less than an hour, these meatballs and salad will leave your taste buds happy and your guests asking for more!

Full Recipe:

Ingredients

For the Meatballs:

Processed Cheese: 1 block
Butter: 50g

Dill: 1 small bunch, chopped
Smoked Paprika: 1 tsp
Minced Meat: 500g (beef, pork, or a mix)

Egg: 1 large
Onion: 1, finely chopped
Breadcrumbs: 3 tbsp

Milk: 200 ml
Ginger Powder: 1 tsp
Nutmeg: 1 tsp

Salt: To taste
Black Pepper: To taste
Garlic: 2 cloves, minced

Flour: 2 tbsp
Olive Oil: For frying

For the Salad:

Tomato: 1 large, diced

Cheese: 50g, diced (feta, mozzarella, or any cheese of your choice)
Garlic: 1 clove, minced
Sesame Seeds: 1 tsp

Black Pepper: To taste
Mayonnaise: 1 tbsp
Olive Oil: For dressing

Step-by-Step Instructions

1. Prepare the Meatballs

Grate the Processed Cheese: Start by grating the processed cheese into a bowl and mixing it with butter and chopped dill. Set this mixture aside for stuffing the meatballs later.
Mix the Meat: In a large bowl, combine the minced meat, egg, finely chopped onion, breadcrumbs, milk, ginger powder, nutmeg, smoked paprika, salt, black pepper, and minced garlic. Mix everything well until fully combined.
Form the Meatballs: Take a small portion of the meat mixture and flatten it in your hand. Add a small spoonful of the cheese mixture in the center, then close the meat around it to form a ball. Repeat with the remaining meat mixture.

Coat in Flour: Lightly roll each meatball in flour to help them crisp up during frying.
Fry the Meatballs: Heat olive oil in a large skillet over medium heat. Fry the meatballs in batches, turning them occasionally, until they are golden brown on all sides and cooked through (about 10-12 minutes). Transfer to a plate lined with paper towels to drain any excess oil.

2. Prepare the Salad

Mix the Ingredients: In a bowl, combine diced tomato, diced cheese, minced garlic, and sesame seeds. Season with black pepper and mix everything together.

Dress the Salad: Add the mayonnaise and drizzle with a little olive oil. Toss until all the ingredients are coated evenly.
Set Aside: Let the salad sit for a few minutes to allow the flavors to meld while you finish cooking the meatballs.

3. Assemble and Serve

Plate the meatballs alongside the fresh tomato and cheese salad. Garnish with a bit of extra dill or parsley for color.

Serve immediately with a side of crusty bread or over cooked rice for a complete meal.

Cooking Tips

Filling the Meatballs: Be careful not to overfill the meatballs with cheese, as they can burst open while frying. A small spoonful is enough to give each meatball a gooey center.
Variations: Feel free to experiment with different types of cheese for both the filling and the salad. Feta works wonderfully in the salad, while cheddar or gouda can be used in the meatball filling.

Baking Option: If you prefer not to fry, you can bake the meatballs in a preheated oven at 180°C (350°F) for 20-25 minutes, turning them halfway through for even browning.

Storage

Refrigeration: Store any leftover meatballs and salad in separate airtight containers in the refrigerator for up to 3 days.
Freezing: You can freeze the cooked meatballs by placing them on a baking sheet to freeze individually before transferring them to a freezer-safe container or bag. They will keep for up to 3 months. To reheat, thaw overnight in the refrigerator and reheat in a skillet or oven.

Reheating: Reheat the meatballs in a preheated oven at 180°C (350°F) for about 10 minutes or until warmed through. The salad is best served fresh.

Nutritional Facts (Per Serving)

Calories: 450 kcal
Protein: 28g

Carbohydrates: 18g
Fat: 30g
Fiber: 3g

Sodium: 750mg
Cholesterol: 120mg

This meal is rich in protein from the minced meat and cheese, making it satisfying and nutritious. The tomato salad adds freshness and essential vitamins while keeping the dish light and balanced.

FAQs

Can I use other types of meat for the meatballs?
- Yes, you can substitute minced beef, lamb, turkey, or a combination of meats for the meatballs. Adjust the seasoning to suit your taste.

Is it possible to make these meatballs ahead of time?
- Absolutely! You can prepare the meatball mixture in advance and store it in the refrigerator for up to 24 hours. When ready to cook, shape the meatballs and fry or bake them.
What other side dishes can I serve with this meal?
- This dish pairs wonderfully with mashed potatoes, roasted vegetables, or even a fresh green salad. You can also serve it with pasta or rice for a more substantial meal.
Can I make the salad without cheese?
- Yes, if you want to make the salad lighter or dairy-free, simply omit the cheese or substitute it with tofu or avocado for a creamy texture.

Conclusion

This Quick and Easy Meatballs with a Fresh Tomato and Cheese Salad recipe is a versatile, hearty meal that can be prepared in no time. The combination of juicy, flavorful meatballs with a light, crunchy salad offers a balanced, nutritious meal perfect for weeknight dinners or casual gatherings. Whether you fry or bake the meatballs, they come out delicious every time, and the salad adds a refreshing touch to the dish. The rich flavors of the meatball filling and the creamy, tangy salad dressing make this a satisfying meal that you’ll want to make again and again.