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Meat, Busy evenings

Leftover meat meatballs with salad

Leftover meat meatballs are a family dish for 4 people, ready in 35 minutes, rated very easy, at €1.50 per person. The trick is chopping the meat by hand with a knife instead of a food processor, and pressing the soaked bread well so the meatballs hold together while cooking.

Tonight, yesterday's roast or pot au feu gets a second life as golden pan fried meatballs, served with a salad.

Leftover meat meatballs with salad
Total time
35 min
Difficulty
Very easy
Cost per person
€1.50
Calories per person
510 kcalcalculated by Kiloach, your weight coach
Season
Winter, Spring, Summer, Fall
The kids
They generally like it

Sunday's roast or pot au feu turns into golden meatballs here, crisp outside and soft inside thanks to bread soaked in milk. Finely chopped parsley and onion add character, and a touch of mustard wakes up the flavor without covering the taste of the already cooked meat.

This is the perfect weeknight dish when you don't feel like cooking but don't want to waste anything either. Kids love the shape of the meatballs, and the fresh salad on the side balances the meal without extra effort. Mon Chou built this recipe to turn leftovers into a real dinner, not a chore.

The ingredients

4 people

Butcher

  • Leftover roast or pot au feu meat 450 g

Bakery

  • Sandwich bread 3 slices

Dairy

  • Milk 10 cl
  • Egg 1

Fruits and vegetables

  • Onion 1
  • Parsley 1 bunch
  • Lettuce 1
  • Tomatoes 2

Pantry

  • Mustardoften in the pantry 1 tsp
  • Wine vinegaroften in the pantry 1 tbsp
  • Olive oiloften in the pantry 4 tbsp
  • Saltoften in the pantry 1 pinch
  • Pepperoften in the pantry 1 pinch

Allergens Gluten, Lactose, Eggs

The step by step recipe

  1. Soak the crumbled sandwich bread in the milk, then press out the excess liquid.

    Press firmly, bread that's too wet makes soft, mushy meatballs.

  2. Finely chop the leftover meat, onion, and parsley with a knife.

    Trim off any sinew or hard fat before chopping.

  3. Mix the meat, bread, egg, mustard, salt, and pepper, then shape into small meatballs.

    Taste a cooked spoonful of the mixture to check the seasoning.

  4. Brown the meatballs in hot oil, turning them as they cook. 10 min

    Flatten them slightly so they brown over a larger surface.

  5. Serve with the green salad and tomatoes dressed with oil, vinegar, salt, and pepper.

    Make a quick lemony yogurt sauce for dipping.

Our tips to get it right

  • Let the chopped meat rest a few minutes with the bread before shaping the meatballs, the mixture holds together better.
  • If the mixture feels too dry, add another spoon of milk rather than egg, to keep the texture firm.
  • Cook the meatballs over medium heat rather than high, they brown evenly without burning outside before they're hot inside.

The variations

  • Swap the meat for leftover roast chicken, the texture is lighter but just as tasty.
  • For a vegetarian version, use mashed cooked lentils instead of meat, with a little extra bread to help bind everything.
  • For rushed kids, shape smaller meatballs and serve them with ketchup instead of the dressed salad.

What to serve it with

  • Fresh bread for dipping
  • Homemade applesauce
  • Sparkling water with lemon

Storage

Cooked meatballs keep 2 to 3 days in the fridge in a sealed container. They freeze well for up to 2 months, reheat them in a pan or oven so they stay golden.

Questions about this dish

Can you make the meatballs ahead of time?

Yes, you can shape the raw meatballs in the morning and keep them in the fridge until dinner. Cook them right before serving so they stay nicely golden.

What kind of leftover meat works best?

Beef roast and pot au feu give the best results thanks to their firm texture. Avoid very fatty cuts, they can make the meatballs too soft.

Can you use a different bread?

You can use any stale bread, soaked the same way in milk. Avoid whole wheat bread, it changes the final flavor quite a bit.

Do these meatballs freeze well?

Yes, once cooked and cooled, they freeze easily for up to 2 months. Reheat them straight from the freezer in a pan over low heat.

How long does it take to make leftover meat meatballs with a salad?

Count 35 min in total, prep and cooking included. The recipe is rated “very easy”.

How many calories are in leftover meat meatballs with a salad?

About 510 kcal per serving, for a recipe meant for 4 people. Calories are calculated by Kiloach, your weight coach, the app that partners with Mon Chou.

How much does leftover meat meatballs with a salad cost?

About €1.50 per serving, or €6.00 for 4 people, based on average supermarket prices.

What allergens does this recipe contain?

This recipe contains gluten, lactose, eggs. Always check the labels of the products you buy.

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