MEATBALL SALAD with Cucumber "Pasta"
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Author Notes: This is a light meatball recipe. I used ground veal and added some white anchovies to give it a little tang (you barely notice the anchovies). I use my favorite anchovies, Dinon, which are sometimes called boquerones.The ones I usually buy are encased in hard plastic with a see through top, so you can see the white anchovies. I used my favorite gadget ...the julienne tool. You can also use a simple vegetable peeler and make wide strips. If you use cucumbers other than ones you have grown yourself, make sure that they don't have a wax coating. The long English cucumbers are usually covered in plastic wrap . Simple herbs...just some fresh thyme and a scatter of minced chives. I made cucumber "pasta" and a simple dressing. To be served cold or room temperature. *****This is a meatball recipe , so, it can be used in preparations other than my "pasta" with good results. - dymnyno
Serves 6 as a first course
- 1 pound ground veal
- 2 ounces Dinon white anchovies, finely minced
- 1 cup minced onions
- 1/4 cup cream
- 1 whole egg
- 1/2 cup panko
- 1 tablespoon fresh thyme leaves, minced
- 1 large cucumber, julienned
- 3 tablespoons cream, 1 tbs. lemon juice, 3 tbs, olive oil, 1 tbs minced thyme.
- pinch of salt and pinch of garlic powder
- olive oil
- Mix the veal, onions, cream, anchovies, egg, panko and thyme together.
- Form into round meatballs.
- Saute the meatballs in a little olive oil (enough so they don't stick). Set aside on paper towels. Or, you can bake them in the oven at 350 degrees for about 30 minutes.
- Julienne the cucumber...stop at the seeds. Or, use a vegetable peeler and make wide strips of "pasta".
- Make the dressing. First, pour the cream into a bowl. Then add the lemon juice and whisk until it starts to thicken. Add the olive oil and the thyme and the pinch of salt and garlic powder and whisk.
- Add the dressing to the cucumber strands and toss.
- Plate the cucumber "pasta" and then put the meatballs on top. Sprinkle with chopped chives and a pinch of sea salt.
- This recipe was entered in the contest for Your Best Canned Fish Recipe
- This recipe was entered in the contest for Your Best Meatballs
Tags: anchovies, Appetizers, cucumbers, meatballs, savory, veal
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about 1 year ago LE BEC FIN
p.s. what if you took the vitello tonnato riff one more step and pureed some italian tuna with your lemon sauce and thinned it a little more?!
about 1 year ago LE BEC FIN
dymn, you are one hot ticket. I lobe it when a creative chef like you- takes a familiar dish and tweaks it 180 degrees! your julienne tool is your mandoline, yes? really terrific photo of the cuke linguini.thnx so much for the inspiration!
about 2 years ago boulangere
Cynthia is a trusted source on Bread/Baking.
I do this with zucchini and yellow squash all the time, but never thought of using cucumber. Brilliant!
about 1 year ago boulangere
Cynthia is a trusted source on Bread/Baking.
I freaking love this.
about 1 year ago dymnyno
thanks!
almost 3 years ago dymnyno
I noticed that my zucchini and cucumber look alike. Your zucchini strips are gorgeous...they look like beautiful ribbons!
almost 3 years ago lapadia
I love this newest picture you posted...I need to have some meatballs served this way!
almost 3 years ago dymnyno
I just uploaded a pic of the meatballs with a wider cucumber "pasta" , so if you don't have a julienne tool and don't want to risk your fingers with a mandoline, you can use a peeler and make wide "pasta".
almost 3 years ago lapadia
Excellent! They look like the Grilled Zuchinni Ribbons I have posted...only off the skewer!
almost 3 years ago Lizthechef
Thanks - this I can manage - looks lovely!
almost 3 years ago SallyCan
The cucumber, lemon, thyme, and cream sound really great with the veal~like a summer version of a winter stew. I'm curious about the white anchovies~are they less salty than regular anchovies? And are they in a can or a jar?
almost 3 years ago dymnyno
Dinon white anchovies (available from Whole Foods) are not real salty like canned anchovies. The are like boquerones from Spain. They come in a plastic container. The anchovies are in a mixture of oil, vinegar and spices...delicious just by themselves and not as overpowering as "regular" anchovies.
almost 3 years ago SallyCan
Thanks! I'll get some next time I'm out, so I can try them by themselves, and in your recipe : )
almost 3 years ago gingerroot
Yum...veal and white anchovies - I know this must be delicious! I love the cucumber "pasta" too. I have had my eye on a julienne tool since your fantastic zuccaghetti, I may have to get one now!
almost 3 years ago AntoniaJames
AntoniaJames is a trusted source on Bread/Baking.
Mmm, yum, yum, yum! This looks soooo good. What a great, light take on meatballs. Brilliant. ;o)
almost 3 years ago dymnyno
Thanks! AJ I brought home an artisan pork chop and I am making your recipe to top it tonight.
almost 3 years ago lapadia
I love your "gadget", thanks for sharing another use for it!
almost 3 years ago TheWimpyVegetarian
So do I!! Thanks, Mary, for another beautiful recipe (including the picture!) to use the gadget with! I don't eat veal, but I love your recipe but I thought of going with lamb (I know, I know. I eat a baby sheep, but not a baby cow. I do what I can :-)). How do you think the flavors, like the white anchovies, would go with lamb?
almost 3 years ago dymnyno
ChezSuzanne I am not sure that lamb would work...it is very sweet compared to veal...I think that the lamb and the anchovies would compete too much.
almost 3 years ago TheWimpyVegetarian
My instincts say you're right. I've not cooked a lot with anchovies and wasn't sure. Thanks for the quick response!
almost 3 years ago monkeymom
I want this with zuccaghetti!
almost 3 years ago dymnyno
Thanks, the julienned cucumber is really great with these meatballs.
almost 3 years ago dymnyno
Thanks Liz!! Always can count on a positive comment from you...that's just the wonderful person that you are!
almost 3 years ago Lizthechef
Does this mean we have an invite to a free meatball supper ?
almost 3 years ago dymnyno
Just get up here!!!! I will make something other than veal.
almost 3 years ago Lizthechef
Is it OK to say I haven't eaten veal for more than the average lifetime of most chefs here, but that I still admire your recipe? It looks simple and simply superb, your style written all over it. Brava and thumbs up. ps Got to try those white anchovies...
almost 3 years ago dymnyno
Thanks...but that first pic was giving me a headache!
almost 3 years ago Sagegreen
It is more like an impressionist painting this way. Sounds quite scrumptious, perfectly balanced.
almost 3 years ago dymnyno
Sorry that my pic is out of focus (it makes me dizzy to look at it!)...I will add a better one tomorrow.