The Ultimate California Mozzarella Meatball Salad
The Ultimate California Mozzarella Meatball Salad
Directions
- Place 3 chicken meatballs in fryer at 350F for 2 minutes and then in a 350F oven for 2 minutes.
- Butter the exterior of 1 grilled cheese and place on a flat top or nonstick pan over medium heat and cook until golden brown on both sides. Cut each sandwich into sixths by splitting lengthwise and then into thirds.
- While meatballs and sandwich are cooking, place 1 cup kale, 1 cup chickpeas, ½ cup corn, 4 tomato halves, and 6 tbsp vinaigrette into a bowl and toss.
- Arrange in a serving bowl and then top with the fanned slices of ½ avocado in the center and the meatballs on the avocado.
- Surround the meatballs with the mini mozzarella croutons, 6 slices of Fresno chile and some cilantro leaves.
- Top the meatballs with additional Salsa Verde Vinaigrette.
Ingredients
- 72 ea California Mozzarella-Stuffed Chicken Meatballs
- as needed Real California butter, melted
- 24 ea Mozzarella sandwiches
- 24 cups kale, cut into 1 in pieces
- 24 cups chickpeas, cooked, drained
- 12 cups corn, kernels, grilled
- 48 ea tomato(es), grape, halved
- 9 cups Salsa Verde Vinaigrette, (see recipe below)
- 12 ea avocado, sliced 1/4 in thick
- 144 slices chile(s), fresno, sliced 1/4 in on bias
- 1 bunch cilantro, fresh
California Mozzarella-Stuffed Chicken Meatballs
Directions
- Blend all the ingredients except mozzarella in a mixer with a paddle for 1 minute or until well blended.
- Place meatball mixture into walk-in for 30 minutes to chill before stuffing and shaping.
- Portion mix using a #16 scoop onto a sheet pan.
- Stuff a piece of mozzarella into the center of each meatball and make sure the cheese is fully covered to prevent leakage.
- Cover and refrigerate.
Ingredients
- 6 lb chicken, ground
- 2 lbs bacon, finely chopped
- 8 oz Red Bell Pepper, 1/4 in dice
- 4 oz onion(s), green, finely chopped
- 4 oz jalapeño(s), 1/4 in dice
- 4 oz tomato(es), sun-dried, 1/4 in dice
- 8 oz Real California Dry Jack cheese
- 1 oz parsley, finely chopped
- 1 oz salt
- 1/2 oz black pepper
- 1/2 cup water
- 2 ea egg(s)
- 1 cup panko breadcrumbs
- 4 1/2 lbs Real California Milk® Mozzarella Cheese, cut ½ in x 1 in x 1 in (or .33 oz each)
Mini Grilled Cheese Croutons
Directions
- Build bread and mozzarella to order or ahead of time.
- Cover and refrigerate until service.
Ingredients
- 48 slices bread, white, crust removed
- 24 slices Real California Milk® Mozzarella Cheese, 2 mm slices, 3 in x 4 in
Salsa Verde Vinaigrette
Directions
- Place water, tomatillos, onion and jalapeño in a small sauce pot and bring to a boil. Simmer for 10 minutes and drain water.
- Place cooked tomatillos, onion, jalapeños and all other ingredients except oil into a blender and puree.
- While blender is running, slowly add oil in with other ingredients until well-integrated.
Ingredients
- 4 wt oz tomatillo(s)
- 2 wt oz onion, rough chop
- 1 wt oz jalapeño(s)
- 3 cups water
- 2 tbsp cilantro, fresh, chopped
- 2 tbsp lime, juice
- 1 tbsp rice wine vinegar
- 1/2 tsp salt, kosher
- 1/4 tsp black pepper, ground
- 1/8 tsp cumin
- 1 1/2 tsp sugar, granulated
- 1/4 cup oil, vegetable
