Ultimate Mozzarella Meatball Salad

For the meatballs, blend all ingredients except mozzarella cubes in a mixer with a paddle attachment for 1 minute or until well blended. Place meatball mixture into walk-in for 30 minutes to chill before stuffing and shaping.

Portion mix using a #16 scoop onto a sheet pan. Stuff a piece of mozzarella into the center of each meatball and make sure the cheese is fully covered to prevent leakage. Cover and refrigerate.

For the grilled cheese sandwiches, layer 2 bread slices and 1 mozzarella slice to order or ahead of time. Cover and refrigerate until service.

For the salad (per serving), preheat oil in deep fryer to 350 F. Place 3 chicken meatballs in fryer and cook 2 minutes; remove and place in 350 F. oven for 2 minutes.

Butter exterior of 1 grilled cheese sandwich and place on a flat top or nonstick pan over medium heat; cook until golden brown on both sides. Cut each sandwich into sixths by splitting lengthwise and then into thirds.

While meatballs and sandwich are cooking, place 1 cup kale, 1 cup chickpeas, ½ cup corn, 4 tomato halves, and 6 tablespoons vinaigrette into a bowl; toss to combine. Arrange in serving bowl; top with fanned slices of ½ avocado and place 3 meatballs on avocado. Surround meatballs with mini mozzarella sandwiches, 6 slices of Fresno chile and some cilantro leaves. Top with additional salsa verde vinaigrette, if needed.