Fresh, vibrant, and ready in under 30 minutes, this Simek’s Meatballs with Mediterranean Corn & Feta Salad recipe is a perfect warm-weather dinner. Whether you grill or heat-and-serve, the savory meatballs pair beautifully with sweet corn, juicy tomatoes, briny olives, and a zesty herb dressing for a flavorful, no-fuss meal that feels like summer on a plate.
- If choosing to grill your meatballs, preheat the grill:
- Heat your grill to medium-high. Thaw meatballs and thread the meatballs onto skewers.
- Grill the meatballs for about 8-10 minutes, turning occasionally, until they’re nicely charred and heated through.
- If choosing not to grill your meatballs, cook according to package.
- If choosing to grill the corn, while the meatballs are grilling, brush the corn with olive oil. Grill directly on the grill, turning occasionally, until the kernels are slightly charred, about 7-8 minutes. Once done, cut the kernels off the cob and set them aside.
- If choosing to boil your corn, bring a large pot of water to a boil and add the corn. Cook, stirring occasionally to make sure the corn is submerged for 3 to 5 minutes or until the corn is tender and bright yellow.
- Make the Mediterranean Salad: in a large bowl, combine the grilled corn, halved cherry tomatoes, cucumber, red onion, olives, and crumbled feta. Toss with fresh parsley and oregano for a burst of herbal flavor.
- Dress the Salad: drizzle the salad with olive oil, red wine vinegar, and lemon zest. Season with salt and pepper to taste, and toss everything together gently.
- Serve: Plate the grilled meatballs and serve them alongside the Mediterranean corn and feta salad. Squeeze fresh lemon wedges over the top for a bright, zesty finish.
- Optional Garnish: A little extra parsley or a few Kalamata olives for garnish on top adds some visual pop.
