Mini-Meatballs with Wild Blueberry and Cucumber Salad

These mini-meatballs serve four and are sure to be a hit at home.

Mini-Meatballs with Wild Blueberry and Cucumber SaladPhoto: Wild Blueberry Association of North America
Servings Prep Time
4people 1hour
Servings Prep Time
4people 1hour
Portions: people
Portions: people
Cucumber Dressing
  1. Place shallot, vinegar, mustard, sugar, strained blueberries, cilantro, salt and pepper in a large bowl. Toss to combine and set aside.
Cucumber Salad
  1. Place cucumbers in a bowl. Add salt and toss. Set aside for 15 minutes.
  2. Drain and rinse cucumbers and pat dry.
  3. Add cucumber slices to bowl with dressing. Toss to combine and marinate for 15 minutes or set aside until serving.
  1. Soak bread in a large bowl with reserved blueberry juice for approximately 10 minutes. Add water if necessary.
  2. Add ground beef, egg, shallots, mustard, salt and pepper. Knead to combine.
  3. Wet hands and form small meatballs. Place on a tray or plate.
  4. Heat clarified butter in a saute pan over medium-high heat. Add meatballs, saute until cooked and caramelized, approximately 10 minutes.
  1. Place cucumber salad on a platter or individual plates. Add mini-meatballs. Garnish with cilantro and serve.
Recipe Notes

Approximate nutritional analysis per portion:
Calories: 572
Carbohydrates: 19.5g
Fat: 38.3g
Protein: 29.7g
Cholesterol: 149g
Sodium: 478.2g
Fiber: 3.9g