Cheeseburger Meatball Salad Bowl
It has everything you love about a classic cheeseburger—savory meat, melty sharp cheddar, crisp lettuce, tomatoes, pickles, and that irresistible special sauce—but served up in a big, beautiful bowl of nutrition.
Ingredients
For each bowl
- 2 to 4 cups chopped romaine lettuce
- 10 cherry tomatoes, halved (~½ cup)
- 5 to 10 pickle chips
- ¼ red onion, thinly sliced
- ¼ to ½ avocado, sliced or chopped
Special Sauce
- 2 tablespoons light mayonnaise
- 2 tablespoons ketchup
- Hot sauce, Sriracha, or a pinch of smoked paprika, optional
Cheeseburger Meatballs*
- 1 pound ground sirloin or ground turkey
- 1 large egg, lightly beaten
- ⅓ cup breadcrumbs, panko or regular; preferably whole grain
- 1 tablespoon reduced-sodium soy sauce
- 1 tablespoon Worcestershire sauce
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- ½ teaspoon kosher salt
- ¼ teaspoon ground black pepper
- 1½ cups shredded sharp cheddar cheese
Instructions
Make the meatballs
- Preheat the oven to 400°F. Line a baking sheet with parchment paper.
- Mix the meatballs: In a large bowl, combine all ingredients. Gently mix just until combined—avoid overmixing to keep the meatballs tender.
- Form and bake: Shape into about 22 fluffy meatballs and place on the prepared baking sheet.
- Bake for 20–24 minutes, until fully cooked through and the internal temperature reaches 165°F.
Assemble the bowls
- Start with a generous bed of chopped romaine.
- Add 4 warm cheeseburger meatballs right on top.
- Arrange tomatoes, pickle chips, red onion, and avocado around the bowl in sections (this makes it extra crave-worthy and pretty!).
- Make the special sauce: Whisk the light mayo and ketchup until smooth. Add hot sauce if you love heat or a pinch of smoked paprika for extra flavor.
- Drizzle over the bowl—or serve on the side for dipping.
Notes
Add veggies: You can add any veggies you love (sautéed mushrooms, roasted peppers, shredded carrots)—there’s no wrong turn.
Alternative meat: These meatballs also work beautifully with ground turkey or chicken.
Gluten-free: Use gluten-free breadcrumbs
Dairy-free: Skip the cheese in the meatballs and add dairy-free shredded cheese to the bowl instead.
Vegan option: Swap in your favorite plant-based meatballs and use vegan mayo and ketchup for the sauce.
Make-ahead & storage: Meatballs can be baked up to 3 days ahead and stored in the fridge. Then, reheat gently in the microwave or oven. Keep salad components separate until serving for best texture.
Serving tips: This is fantastic as a dinner bowl, but it also makes a great meal-prep lunch—just pack the sauce on the side and add avocado fresh.
Nutrition Information per serving
Serving Size: 1 bowl (add 30 calories tablespoon Special Sauce)Calories: 370Carbohydrates: 25gProtein: 32gTotal Fat: 19g— Unsaturated Fat: 14g— Saturated Fat: 5gCholesterol: 90mgSodium: 730mgPotassium: 1113mgFiber: 7gTotal Sugar: 9g— Natural Sugar: 9g— Added Sugar: 0gVitamin A: 9706IUVitamin C: 35mgCalcium: 350mgIron: 2.8mg
Nutrition information is calculated using a leading industry software. That being said, brands can vary, and there may be slight fluctuations in the numbers.