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 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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Printable Recipe Card
Panzanella Salad With Meatballs
Ingredients
For The Donair Meatballs
- 1 pound ground beef, lean or extra lean
- 1 teaspoon salt
- 1 teasopon dried basil
- 1 teaspoon dried oregano
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon paprika
- ¼ teaspoon ground black pepper
For The Creamy Garlic Dressing
- ½ cup canola oil
- ¼ cup white vinegar
- ¼ cup mayonnaise
- 1 tablespoon honey
- 2 teaspoons sugar
- ½ teaspoon salt
- ¼ teaspoon ground black pepper
- 1 clove garlic, minced
For The Panzanella Salad
- 1 small red onion
- ½ cup red wine vinegar
- ½ loaf bread, stale
- ½ cup bocconcini, or other fresh mozzarella
- ¼ cup sun dried tomatoes, oil packed or rehydrated
Instructions
Make The Donair Meatballs
- Preheat the oven to 350ºF (180ºC) and line a baking sheet with parchment paper.
- Mix all of the meatball ingredients together in a large bowl until well combined.
- Roll the seasoned meat into 24 small balls and place them on the baking sheet. Bake the meatballs for 20 to 22 minutes, or until they reach an internal temperature of 165ºF (75ºF). Transfer the meatballs to a wire rack.
- Place a skillet over medium heat. Once hot, cook the meatballs in the skillet, turning often, until browned and slightly crisp on the outside.
Make The Creamy Garlic Dressing
- Combine all of the dressing ingredients in a large jar with a tight fitting lid. Shake well to combine and emulsify, then adjust salt and pepper to taste.
Assemble The Panzanella Salad
- Peel and slice red onion as thin as you can. Place the sliced red onions in a jar and cover them with red wine vinegar. Set aside
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Wow! Love your inspiration! I think you totally came up with a wonderful recipe — way to go Kelly!