This post was sponsored by Canada Beef, however all views and opinions are my own.
This recipe is a mash up of Halifax donair meat (made into meatballs) and Tuscany’s panzanella salad.
Donairs are made with ground beef or lamb seasoned with spices. The meat is formed into a loaf and baked in the oven. After it’s cooked, the loaf is skewered and hoisted onto a rotating spit which makes the outside nice and crispy. The crisped meat is then cut vertically into thin strips with an electric shaver.
Panzanella salad is usually made with stale bread, ripe tomatoes, onions, olive oil, and vinegar. I’m not sure how well this meatball salad would go over in Tuscany, but turns out it’s a pretty tasty combo!
Ingredients
For The Donair Meatballs
- Lean or extra lean ground beef
- Salt
- Dried oregano and basil
- Garlic powder
- Onion powder
- Paprika
- Ground pepper
For The Creamy Dressing
- Canola oil
- White vinegar
- Mayonnaise
- Honey
- Sugar
- Salt
- Ground pepper
- Fresh garlic
For The Panzanella Salad
- Red onion
- Red wine vinegar
- Stale bread
- Bocconcini or any other fresh mozzarella you like
- Sundried tomatoes
More Family Meal Ideas
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🖨 Recipe
East Coast Panzanella Salad
Equipment
- 1 Air fryer
- Measuring cups and spoons or digital kitchen scale
- 2 Large bowls
- Knife and cutting board
- Small bowl
- Large jar with tight fitting lid
Ingredients
For The Donair Meatballs
- 1 pound lean ground beef
- 1 teaspoon salt
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon paprika
- ¼ teaspoon ground black pepper
For The Quick Pickled Red Onions
- ½ cup red onion, thinly sliced
- ½ cup red wine vinegar
For The Creamy Garlic Dressing
- ½ cup canola oil
- ¼ cup white vinegar
- ¼ cup mayonnaise
- 1 tablespoon honey
- 2 teaspoons granulated sugar
- ½ teaspoon salt
- ¼ teaspoon ground black pepper
- 1 clove garlic, minced
For The Panzanella Salad
- 4 cups crusty bread, cut into 1-inch (3-cm) cubes
- 1 cup cherry tomatoes, Halved
- ½ cup bocconcini, or any other fresh mozzarella you like, torn
Instructions
- Preheat the air fryer for 5 minutes at 400ºF (205ºC).
- Place all of the donair meatball ingredients in a large mixing bowl. Use clean hands to mix and squeeze the ground beef and spices together until the spices are well combined.
- Divide the seasoned beef into 24 even-sized portions. Roll each portion between your hands to make a smooth ball.
- Place the meatballs in a single layer inside the preheated air fryer. If you have a small air fryer you may have to cook them in two batches. Cook the meatballs at 400ºF (205ºC) for 14-16 minutes, shaking the basket halfway to toss. The meatballs are done when they are crisp on the outside and the internal temperature reading is 165ºF (74ºC) or higher.
- While the meatballs are cooking, place the sliced red onions in a small bowl and cover them with the red wine vinegar. Set aside
- Combine the creamy garlic dressing ingredients in a large jar with a tight-fitting lid. Shake the jar well to combine, then adjust the salt and pepper seasoning to suit your taste.
- Place the cubed bread in a large bowl. Drizzle it with creamy garlic dressing to suit your preference and toss to coat. Add the cooked meatballs, quick pickled red onions, halved cherry tomatoes, and fresh mozzarella. Toss again to coat, adding more dressing as needed. Spoon the salad into serving bowls and top with fresh basil to garnish.
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Wow! Love your inspiration! I think you totally came up with a wonderful recipe — way to go Kelly!