In a bowl, combine ground beef, garlic salt, and seasoned pepper. Mix thoroughly until well combined.

Shape the seasoned ground beef mixture into approximately 24 small, equally sized meatballs.

Heat oil in a skillet over medium heat.

Brown the meatballs in the hot oil, ensuring they are cooked on all sides.

Remove the cooked meatballs from the skillet and set aside.

In the same skillet with the pan drippings, add zucchini, cider vinegar, and chopped garlic.

Cook the vegetables in the pan drippings until they are slightly heated through and tender-crisp.

Pour the cooked zucchini and vinaigrette mixture over the meatballs in a bowl.

Refrigerate the meatball mixture in the refrigerator, stirring occasionally, to allow the flavors to meld.

In a large salad bowl, combine coarsely minced lettuce, tomato wedges, and onion rings.

Gently toss the meatball mixture with the vegetables in the salad bowl.

Serve immediately or chill for later consumption.