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.
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.