Meatball salad with cucumber "pasta"
Delight in a tantalizing meatball salad with refreshing cucumber "pasta." Savor the vibrant flavors and textures in every mouthwatering bite.
Ingredients:
- 450g ground veal
- 60g 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
Instructions:
- Combine the ground veal, chopped onions, heavy cream, minced anchovies, beaten egg, panko breadcrumbs, and fresh thyme.Shape the mixture into circular meatballs.Cook the meatballs in a small amount of olive oil to prevent sticking. Drain on paper towels. Alternatively, you can bake them in the oven at 180 °C for approximately 30 minutes.Cut the cucumber into thin strips, stopping at the seeds. Alternatively, use a vegetable peeler to create wide ribbon-like strips.Prepare the dressing. Initially, pour the heavy cream into a bowl. Then, mix in the lemon juice until it begins to thicken. Incorporate the olive oil, thyme, a pinch of salt, and garlic powder. Whisk the dressing until well combined.Drizzle the dressing over the cucumber ribbons and gently mix to combine.Arrange the cucumber pasta on plates and top with the meatballs. Garnish with finely chopped chives and a sprinkle of sea salt.
Summary:
- Calories: 1634 kcal
- Fat: 107 g
- Protein: 115 g
- Carbs: 51 g
- Potassium: 2060 mg
- Magnesium: 260 mg