PHOTO BY CHERYL WIXSON

Jazz up meatballs with blueberry dipping sauce



I’m coming down the home stretch in my resolution to discover, develop and test 31 wild blueberry recipes.

My family and friends have sampled a wide range of delicious and some not-so-tasty creations with Maine’s best known fruit, including lots of smoothies. Try the beet and wild blueberry one. The flavor is nice and sweet, the color gorgeous (it can’t be beat!).

I’ve tested breakfast items, dinner entrees, appetizers, a plethora of salads, even cocktails. It’s been quite an adventure, and I’ve concluded that the wild blueberry, just like Maine people, is resilient and flexible, a remarkable fruit.

The inspiration for one of my favorite dishes, Wild Blueberry & Sweet Potato Meatballs, came from my eldest daughter Laurel. A nontraditional graduate student in law school, some days she starts at 6 a.m., not returning home until after 9 p.m. To keep her brain adequately “fueled,” she creates a weekly meal plan, prepping items on weekends. She likes food that is easy to prepare in advance, packs well in a lunch box and is nutritious and delicious.

The recipe for Wild Blueberry and Sweet Potato Meatballs uses three elements; sausage (pork, turkey or chicken), grated sweet potato and chopped kale, all bound together with a secret ingredient: Wild Blueberry Dipping Sauce. The sauce is just the perfect blend to bind together these super-nutrient-dense veggies, and the finished flavor of your tasty treats depends upon the cook’s creativity and the sausage.

Wild Blueberry & Sweet Potato Meatballs freeze extremely well. Enjoy them defrosted to room temperature, or just reheat on a sheet pan in a 350-degree F oven.

We first gobbled up a platter of these meatballs for lunch. They also are tasty as a breakfast side. Between the grated sweet potato, finely chopped kale and the fat of the sausage, the texture and flavor is addictive. You’ll be craving more.

No worries, these are good for you! Which is why I suggest going a bit wild at the Super Bowl this year. Fuel up your brain, and enjoy a true superfood!

Wild Blueberry Sweet Potato Meatballs
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Servings
27 meatballs
Servings
27 meatballs
Wild Blueberry Sweet Potato Meatballs
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
Servings
27 meatballs
Servings
27 meatballs
Ingredients
  • 1 lb. ground pork or turkey I used pork breakfast sausage
  • 1 sweet potato peeled and grated to yield ¾ cup
  • ¾ cup finely chopped kale
  • ¾ cup wild blueberry dipping sauce https://bit.ly/2FAYfGU
Servings: meatballs
Units:
Instructions
  1. Preheat the oven to 400 degrees F. Line 2 sheet pans with parchment paper.
  2. Peel the sweet potato. Grate enough to yield ¾ cup.
  3. Finely chop the kale.
  4. In a large bowl, add the ground sausage, grated sweet potato, finely chopped kale, and Wild Blueberry Dipping Sauce. Using your hands (covered with gloves), mix well.
  5. Portion out the mixture with a scoop onto the parchment paper. Shape into balls. Bake the meatballs for 20 minutes, or until the interior temperature is 160 degrees.
Recipe Notes

Nutritional analysis per meatball: 56 calories, 3 grams protein, 2.6 grams carbohydrates, 3.6 grams fat, 122 mg. sodium, less than 1 gram fiber.

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Wild Blueberry Dipping Sauce
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Use this savory sauce instead of ketchup, and as a base for many other delicious wild blueberry recipes. Makes about 1.33 cups
Wild Blueberry Dipping Sauce
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
Use this savory sauce instead of ketchup, and as a base for many other delicious wild blueberry recipes. Makes about 1.33 cups
Ingredients
  • 1 tsp. olive oil
  • 1/3 cup chopped onion
  • 1 garlic clove finely chopped
  • 1 lb. Maine wild blueberries
  • 1 Tbsp. apple cider vinegar
  • 1 Tbsp. brown sugar
  • 1 tsp. ground mustard flour
  • 1 tsp. Worcestershire sauce
  • ½ cup unsweetened applesauce
  • ¼ tsp. ground black pepper
Servings:
Units:
Instructions
  1. In a heavy pot, heat the olive oil. Add the chopped onion and garlic and cook until transparent. Add the blueberries to the onion mixture, cover, and cook until the fruit softens, about 10 minutes.
  2. Remove the lid and mash the blueberries. Add the apple cider vinegar, brown sugar, ground mustard, Worcestershire sauce and unsweetened applesauce. Cook for five more minutes.
  3. Puree the mixture with an immersion blender or pour the mixture into a blender and puree in batches. Season to taste with sea salt and fresh pepper. Store in the refrigerator.
Recipe Notes

Nutritional analysis per 2 ounce serving: 34 calories, .3 grams protein, 7.3 grams carbohydrates, 7.7 mg. sodium, 1.3 grams fiber.

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Cheryl Wixson
"Maine Dish" columnist Cheryl Wixson lives and cooks in Stonington. Her passion for organic Maine products led to the creation of her business, Cheryl Wixson's Kitchen. She welcomes food-related questions and comments at [email protected] or www.cherylwixsonskitchen.com.
Cheryl Wixson

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