MEATBALL SALAD with Cucumber "Pasta"

August 10, 2010
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
In This Recipe
  1. Mix the veal, onions, cream, anchovies, egg, panko and thyme together.
  2. Form into round meatballs.
  3. 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.
  4. Julienne the cucumber...stop at the seeds. Or, use a vegetable peeler and make wide strips of "pasta".
  5. 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.
  6. Add the dressing to the cucumber strands and toss.
  7. Plate the cucumber "pasta" and then put the meatballs on top. Sprinkle with chopped chives and a pinch of sea salt.

See Reviews

See what other Food52ers are saying.

  • LeBec Fin
    LeBec Fin
  • boulangere
  • dymnyno
  • SallyCan
  • gingerroot