Mini Meatball Burgers On Antipasto Sald - cooking recipe

Ingredients

1 1/2 lbs ground sirloin or 1 1/2 lbs ground beef, pork, and veal, combined
salt & freshly ground black pepper
1 egg yolk, beaten
1/2 cup grated parmigiano-reggiano cheese (a couple handfuls)
2 tablespoons tomato paste
chopped fresh flat-leaf parsley, 1 handful
2 garlic cloves, finely chopped
1/2 - 1 teaspoon crushed hot red pepper flakes
romaine lettuce hearts, chopped
1 (15 ounce) can quartered artichoke hearts, drained
1 jarred roasted red pepper, drained and chopped
4 -5 pepperoncini peppers, chopped or 1/4 cup mild banana pepper ring, drained
1/2 cup pitted olive, drained (green or black)
3 celery ribs, chopped
1/4 lb genoa salami or 1/4 lb slicing pepperoni, chopped
1/4 lb deli-sliced provolone cheese, chopped
3 tablespoons red wine vinegar (eyeball it)
1/2 lb fresh mozzarella cheese or 1/2 lb fresh smoked mozzarella cheese, diced
2 vine-ripe tomatoes, seeded and diced
1 cup basil leaves, shredded

Preparation

Preheat a grill pan or large nonstick skillet over medium-high or prepare an outdoor grill.
Place the meat in a bowl and season with salt and pepper. Add the egg yolk, cheese, tomato paste, parsley, garlic, and hot red pepper flakes. Mix the meat and form 12 large meatballs, 2 to 2 1/2 inches each. Flatten the meatballs and form patties. Drizzle the patties with EVOO and add them to the hot pan or grill. Cook for 3 minutes on each side. Hold the cooked patties on a plate under foil.
On a large platter or in a salad bowl, combine the romaine with the quartered artichoke hearts, roasted red pepper, hot peppers, olives, celery, salami, and provolone. Toss the salad with vinegar first, about 3 tablespoons, then toss with EVOO-up to 1/4 cup to your taste. (Just eyeball the amounts.) Season the salad with salt and pepper to taste. Scatter the chopped mozzarella, tomatoes, and basil across the salad. Arrange the cooked mini meatball burgers on top of the arranged antipasto salad.