Buffalo Meatball Salad

Prep and Cook Time: 30min  |   Serves: 4-6 | Credit: May Zhu (nutritionhappens)

Prep and Cook Time: 30min
 4-6  Credit: May Zhu (nutritionhappens)


1 package Lightlife Plant-Based Ground
1 tsp garlic powder
1/2 tsp each of basil, oregano thyme, black pepper
½ cup Buffalo sauce of choice
4 cups romaine lettuce, chopped
1/2 cup shredded carrots
½ cup celery, chopped
1/2 cup cucumber, diced
½ cup red onions, sliced
½ cup grape tomatoes, sliced

⅔ cup extra virgin olive oil
⅓ plant-based milk – any
7 oz (½ package) tofu (any texture)
1 tbsp each nutritional yeast + Dijon mustard
2 tsp each – lemon juice + apple cider vinegar
¼ tsp each – garlic powder, parsley, basil, oregano
Salt + pepper to taste


Preheat the oven to 425F.

To make meatballs, combine Lightlife Plant-Based Ground with all spices (garlic powder, basil, oregano, thyme, black pepper) in a bowl and mix until combined.

Scoop 1.5 tbsp of the Lightlife mixture and roll into meatballs. Continue rolling the rest into meatballs and then place on a lined baking sheet and bake for 10 minutes.

After 10 minutes, remove from the oven and toss in a separate bowl with buffalo sauce of choice.

To make dressing, combine all ingredients into a blender or food processor and blend until smooth.

To assemble salad combine romaine, carrots, celery, red onions, avocado and cucumber. Serve with meatballs and add desired amount of dressing.

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Made with Lightlife®
Plant-Based Ground