Meatballs with Blueberry Compote
Prep time
Cook time
Total time
Known in Italy as polpette con composta di mirtilli, a lovely meatball dish, served in a poppy seed tart shell, with a blueberry compote. Adapted from La Cucina Italiana Magazine.
Recipe type: Entree
Cuisine: Italian
Serves: 6
  • 1 slice white sandwich bread, torn into large pieces
  • ½ cup low fat milk
  • ¼ pound ground pork
  • ¾ pound grass fed ground beef
  • 1 large egg
  • 3½ slices proscuitto, finely chopped
  • 2½ tablespoons finely chopped Italian parsley
  • ½ teaspoon fine sea salt
  • ⅛ teaspoon freshly ground black pepper
  • olive oil for frying
  • ⅓ cup white wine
  • pastry dough (see below for recipe) Can substitute with store bought puff pastry
  • 1 tablespoon poppy seeds (optional)
  • 2 tablespoons butter
  • 2 tablespoons unsalted butter
  • 1 medium pear, peeled, cored, finely chopped
  • ¼ cup finely chopped shallots
  • ¼ cup blueberries
  • 3 tablespoons dry vermouth (can use white wine vinegar)
  • 1 teaspoon sugar
  • ⅛ teaspoon ground cinnamon
  • 1 tablespoon extra virgin olive oil
  1. Make pie dough according to directions found below, or use store bought puff pastry.
  3. Combine pork, ground beef and one egg.
  4. Add bread, prosciutto, parsley, ½ teaspoon salt and pepper. Combine with hands gently. Do not overwork.
  5. Form into ¾ tablespoon portions and form meatballs. Fry in olive oil for 3 minutes.
  6. Add ⅓ cup wine. Reduce heat to low, continue to cook 12 more minutes until wine is reduced. Add 2 tablespoons of butter a little at a time until butter is melted.
  8. Roll out pastry dough. Sprinkle with poppy seeds. Cut circles with a biscuit cutter and put into small tart pans.
  9. Bake covered with parchment paper and pie weights at 375 for 10 minutes. Remove foil and pie weights. Bake until golden another 10-12 minutes.
  11. Heat 2 tablespoons butter in medium pan. Add shallots, pear and blueberries until cooked through about one minute.
  12. Add dry vermouth, sugar, cinnamon, dash salt. Bring to boil, reduce heat to low, continue to cook for about 6-8 minutes, and mash to make a compote consistency.
  13. Arrange each tart shell with meatballs. Pour in wine sauce.
  14. Top with compote.
  15. Serve in larger tart shell as an entree. Serve in smaller tart shells as appetizers
This recipes can be made into entree using a small 4 inch tart shells or smaller appetizers using, cutting into 4 inch rounds and pressing into muffin pans. The original recipe uses 50/50 ratio of veal and ground pork. I used grassfed ground beef and ground pork in 3-1 ratio.
Recipe by Spinach Tiger at