RECIPES

The Ultimate California Mozzarella Meatball Salad

Print

INGREDIENTS:

California Mozzarella-Stuffed Chicken Meatballs:
6 lb Ground chicken
2 lb Finely chopped bacon
8 oz Red bell peppers, 1/4 in dice
4 oz Green onions, finely chopped
4 oz Jalapeños, 1/4 in dice
4 oz Sundried tomatoes, 1/4 in dice
8 oz Grated Real California Dry Jack cheese
1 oz Finely chopped parsley
1 oz Salt
½ oz Black pepper
½ cup Water
2 ea Eggs
1 cup Breadcrumbs
4 ½ lb Real California Mozzarella cheese, cut ½ in x 1 in x 1 in (or .33 oz each)
Mini Grilled Cheese Croutons:
48 slices White bread, crust removed
24 slices Real California Mozzarella cheese, 2 mm slices, 3 in x 4 in
The Ultimate Mozzarella Meatball Salad:
72 each Chicken Meatballs
As Needed Melted Real California butter
24 each Mozzarella sandwiches
24 cups Red kale or kale, cut in 1-in pieces
24 cups Cooked, drained chickpeas
12 cups Grilled corn kernels
48 each Grape tomatoes, halved
9 cups Salsa Verde Vinaigrette (pre-made/purchased)
12 each Avocado, sliced ¼ in thick
144 slices Fresno chiles, sliced ¼ in on bias
1 bunch Cilantro

PER ORDER:

24 servings

DIRECTIONS:

For the meatballs: 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.

For the grilled cheese croutons: Build bread and mozzarella to order or ahead of time. Cover and refrigerate until service.

For the salad (per serving): Place 3 chicken meatballs in fryer at 350°F for 2 minutes and then in a 350° 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.

Recipe courtesy of Chef Jay Smith, Bloomin’ Brands, for the California Milk Advisory Board.

Browse By This Recipe's Dairy Ingredients:

To create a better experience for you, this website uses cookies and similar technologies to understand how you use our website,  To learn more about the technologies used and your choices, please read our Cookie Notice.   By clicking “Accept” you consent to our use of cookies.

Contact Us

Contact Us
Would you like to receive our email newsletters that provide exclusive information to new recipes, contest information, and more?
California Milk Advisory Board
2156 W. Grant Line Road, Suite 100
Tracy, CA 95377
(209) 883-6455
Skip to content