Skip to content

Meatball Salad with Whipped Ricotta

Meatball Salad with Whipped Ricotta
View Recipe

The following recipe and photography were provided by our partner, Kayla Breeden of Kayla’s Kitch and Fix.

Meatballs are no longer just for spaghetti!

When the head says “healthy” but the heart says “hearty,” treat yourself to the best of both worlds by adding simple homemade meatballs to the top of a veggie-packed salad.

Meatball Salad with Whipped Ricotta

For a little extra pop of flavor and indulgence, add a layer of citrus-infused whipped ricotta. Your taste buds will thank you for this satisfying guilt-free meal.

Meatball Salad with Whipped Ricotta

Meatball Salad with Whipped Ricotta


For the Meatballs

  • 2 lbs. Heinen’s CARE Certified ground beef
  • ½ cup almond flour
  • 1 egg
  • ¼ onion, chopped fine
  • 1 tsp. garlic powder
  • 1 tsp. Italian seasoning
  • Salt and pepper, to taste

For the Whipped Ricotta

  • 15 oz. ricotta
  • 2 Tbsp. extra virgin olive oil
  • 1 tsp. garlic powder
  • ¼ tsp. salt
  • A squeeze of fresh lemon juice

For the Toppings

  • Cherry tomatoes
  • Cucumbers
  • Red onion
  • Basil
  • Microgreens or sprouts
  • Lemon wedge


  1. Preheat the oven to 400˚F and line a baking sheet with parchment paper.
  2. Combine all meatball ingredients in a large bowl and mix to combine using your hands.
  3. Roll the meat mixture into golf ball-size rounds and space them evenly on the lined baking sheet. This recipe yields about 30 meatballs.
  4. Bake for meatballs for 25-30 minutes.
  5. While the meatballs bake, combine the whipped ricotta ingredients in a mixing bowl and mix with a hand mixer until smooth, about 1-2 minutes.
  6. When the ricotta is done, prep the toppings and set aside.
  7. When the meatballs are done, spread the ricotta onto a plate and top with the meatballs and fresh veggies.
  8. Garnish with fresh basil, sprouts or microgreens and a fresh squeeze of lemon.

Meatball Salad with Whipped Ricotta

Heinen's Grocery Store

By Heinen's Grocery Store

In 1929, Joe Heinen opened the doors of a small butcher shop on the east side of Cleveland, Ohio, aiming to establish himself as the city’s purveyor of quality meats. As customers came into Heinen’s new shop for their meat purchases, they began asking him to carry groceries as well. Joe added homemade peanut butter, pickles and donuts and by 1933, business had grown enough to include a line of produce and canned goods. Heinen’s Grocery Store was born.

Leave a review!

Your name will be displayed if entered. Email address will not be published.
Required fields are marked *

Related Recipes & Stories