• 2 European cucumbers (about 1 pound)
  • Salt
  • 8 shallots finely chopped (about one cup)
  • ½ cup olive oil
  • 1 cup chopped parsley
  • 3 ounces white wine vinegar
  • 2 teaspoons medium-hot Dijon mustard
  • 1 teaspoon sugar
  • Pepper
  • 1 cup frozen Wild Blueberries
  • 1 stale bread roll, about 1 ounce
  • 1 pound ground beef
  • 1 egg

Peel cucumber and cut into ½ inch cubes. Sprinkle with salt. Mix together and set aside to sweat.

Peel shallots and finely chop them up. Sauté in 2 Tbsp of hot oil until translucent. Let cool.

Wash parsley and shake it dry. Pick the leaves from the stems (save a few for garnishing) and finely chop.

Stir 1/3 of cooked shallots with vinegar, 1 teaspoon mustard, sugar, salt, pepper and parsley. Beat 3 ounces olive oil into marinade. Rinse and drain cucumbers well and mix into marinade. Add frozen Wild Blueberries and gently fold into mixture.  Let rest while meatballs are cooking

Soak bread roll in cold water, break apart. Knead ground beef with soaked roll, egg, remaining shallots, 1 teaspoon mustard, salt and pepper. With moist hands, form 24 meatballs.

Bake in 375 F oven for 15-20 minutes.

Place meatballs next to or on top of cucumber salad and garnish with parsley.  Serves 8.


Calories 80, Protein 4 g, Carbohydrates 3 g, Total Fat 6 g, Saturated Fat 1 g, Sodium 75 mg, Fiber 1 g, Cholesterol 20 mg