Mini-Meatballs with Wild Blueberry and Cucumber Salad

SHARE > Yum | Print IconPRINT
Mini-Meatballs with Wild Blueberry and Cucumber Salad Picture


Cucumber Dressing:
1 shallot, finely diced
3 tbsp (45 ml) white wine vinegar
½ tsp (2 ml) hot mustard
pinch of sugar
4 tbsp (60 ml) olive oil
2 cups (500 ml) frozen wild blueberries, thawed, reserve juice
1 bunch cilantro, finely chopped, reserve leaves for garnish
salt and pepper

Cucumber Salad:
1 cucumber, peeled and cut in thin coins
1 tbsp (15 ml) olive oil
Cucumber Dressing

½ cup (125 ml) dry bread
1 lb minced meat, either lean ground lamb or beef
1 egg
2 tbsp (30 ml) clarified butter


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 cumbers 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 minced meat or ground meat, 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.

Preparation Time: approx. 1 hour.

Serves 4.


Calories: 572
Carbohydrates: 19.5g
Fat: 38.3g
Protein: 29.7g
Cholesterol: 149g
Sodium: 478.2g
Fiber: 3.9g

Wild Blue is Good for You!