Meatball Salad With Cucumber Pasta

• 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

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.

ground veal, white anchovies, onions, cream, egg, panko, thyme, cucumber, cream, salt, olive oil

Taken from food52.com/recipes/6233-meatball-salad-with-cucumber-pasta (may not work)