"Foodies across the pond have been doing it for ages. As Italian celebrity chef and television personality Giada De Laurentiis writes in her blog Giadzy, "People always think of meatballs with their pasta, but funny enough, it's not traditional in Italy to ever serve them together! While 'meatballs with salad' might seem more odd here in the 'States, it would actually be the much more common way to see them be eaten in Italy.""
"De Laurentiis' meatballs are a mixture of ground pork, creamy ricotta, and Italian sausage, which is customarily flavored with fennel for a spiced, anise-like dimensionality. In the chef's recipe, those meatballs get a savory makeover, pan-fried in olive oil to brown, then simmered once more in marinara sauce. To serve, De Laurentiis dresses her salad in a light, bright finish of fresh-squeezed lemon juice, toothy shaved parmesan curls, and high-quality olive oil."
Meatballs paired with salad are a common practice in Italy rather than served with pasta. The meatballs combine ground pork, creamy ricotta, and Italian sausage typically flavored with fennel for an anise-like note. The meatballs are pan-fried in olive oil to brown and then simmered in marinara sauce. Arugula is dressed with fresh lemon juice and high-quality olive oil and topped with toothy shaved Parmesan curls. Five or six meatballs per serving are recommended and placed atop the dressed arugula. The peppery arugula and bright lemon dressing balance the rich, savory meatballs for a complete, protein-packed meal. A finishing olive oil is recommended.
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