Colorful salad with meatballs

Ingredients for 4 servings:

• 4 spring onions
• 1 clove(s) garlic
• 50 g Parmesan, grated
• 1 tbsp breadcrumbs
• 250 g minced beef
• 1 egg(s)
• salt and pepper
• Cayenne pepper
• 1 head of lettuce
• 1 red bell pepper(s)
• 1 carrot(s)
• 1 bunch of chives
• 2 tbsp balsamic vinegar
• 4 tbsp olive oil
• salt and pepper

Instructions

Working time approx. 40 minutes; Total time approx. 40 minutes

For the meatballs, clean and wash the spring onions and finely chop them with the green parts. Peel the garlic and finely chop or press it. Place the cheese, breadcrumbs, minced meat, egg, onion and garlic in a bowl and knead into a dough. Season to taste with salt, pepper and cayenne pepper. Form the mixture into walnut-sized balls. Heat the oil in a pan, add the meatballs and fry for 8 minutes until browned on all sides. Let cool slightly on kitchen paper. Meanwhile, clean and wash the lettuce and toss it dry. Halve the bell pepper, remove the seeds and membranes, wash and dice. Peel and slice the carrots. Wash and finely chop the chives. For the vinaigrette, thoroughly mix the vinegar with salt and pepper and whisk in the olive oil. Mix all salad ingredients with the vinaigrette, divide between plates and arrange the lukewarm meatballs on top.