Ingredients:
- Tea Rubs: 2 tablespoons (A blend of black tea, green tea, and any other fragrant tea leaves)
- Ground Beef: 1 lb
- Bread Crumbs: 1/2 cup
- Milk: 2 tablespoons
- Onion: 1 small, finely chopped
- Garlic: 2 cloves, minced
- Egg: 1
- Parmesan Cheese: 1/4 cup, grated
- Salt: 1/2 teaspoon
- Pepper: 1/4 teaspoon
- Olive Oil: 2 tablespoons
- Lettuce: A handful, washed and torn
- Cherry Tomatoes: 1 cup, halved
- Cucumber: 1, peeled and sliced
- Red Onion: 1/2, thinly sliced
- Olives: 1/4 cup, pitted and sliced
- Feta Cheese: 1/2 cup, crumbled
- Vinaigrette: (Recipe below)
- Salt and Pepper: To taste
- Vinaigrette Ingredients:
- Red Wine Vinegar: 2 tablespoons
- Dijon Mustard: 1 teaspoon
- Honey: 1 tablespoon
- Olive Oil: 1/4 cup
- Salt and Pepper: To taste
Instructions:
- Prepare the Tea Rubs: Crush the tea leaves finely using a mortar and pestle or a spice grinder. Mix the crushed tea leaves with salt and pepper to taste to create a rub.
- Combine Meatball Ingredients: In a large bowl, mix ground beef, bread crumbs, milk, chopped onion, minced garlic, egg, Parmesan cheese, and the tea rub. Mix until well combined but do not overmix.
- Form Meatballs: Roll the mixture into golf ball-sized meatballs.
- Cook Meatballs: Heat olive oil in a large skillet over medium heat. Brown the meatballs on all sides, then transfer to a baking sheet and bake in a preheated 400°F (200°C) oven for 15-20 minutes, or until cooked through.
- Prepare Vinaigrette: In a small bowl, whisk together red wine vinegar, Dijon mustard, and honey. Slowly whisk in olive oil. Season with salt and pepper.
- Assemble Salad: In a large salad bowl, combine lettuce, cherry tomatoes, cucumber, red onion, and olives. Drizzle with vinaigrette and toss to coat.
- Add Meatballs and Feta: Place the cooked meatballs on top of the salad and sprinkle with crumbled feta cheese.
- Serve: Serve the meatball salad immediately, garnished with additional herbs if desired.