- 1 lb minced meat
- 2 – 3 tbsp green seasoning
- (chopped thyme, celery, shadon beni, chive)
- 3 cloves garlic, chopped
- ½ cup breadcrumbs
- 1 large egg, lightly beaten
- ½ tsp salt
- ½ tsp black pepper
- 1 tsp pepper sauce (optional)
- 1 cup grated cheese preferably cheddar or swiss
- Cooking spray
- Lettuce, chopped
- Sweet pepper slices
- Thinly sliced onion
- Tomatoes, diced
- Juice of ½ lime
- Salt and pepper
For the MEATBALLS: Place meat in a large bowl. Add the remaining ingredients except the cheese and spray. Mix just until all the ingredients are incorporated.
Form into even sized meatballs and place on a baking sheet lightly sprayed with cooking spray. Let marinate in refrigerator for at least half hour. Remove when ready to cook.
Preheat oven to 375 degrees F. Place in preheated oven for approximatly 8 – 10 minutes. Depending on the size of the balls. The cooking time may be a little more or less. Remove from the oven and top each ball with grated cheese. Return to oven to allow the cheese to melt.
Remove and place on top of the prepared salad and serve.
For the SALAD: Toss together all the salad ingredients in a large bowl. Refrigerate until ready to serve. Place the salad on individual salad plates/bowls. Top with 3 – 4 meatballs and serve.