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🍽️ Creamy Cucumbers with Small Meatballs

685 kcal · 45 min · 4 servings

Ingredients

• 500 g minced meat, mixed
• 40 g breadcrumbs
• 1 onion(s) (chopped)
• 2 egg(s)
• salt
• pepper
• 60 g herb butter
• 1 onion(s) (chopped)
• 1 kg cooking cucumber(s) (peeled, cut into 2 cm thick slices)
• 4 tbsp vinegar (white wine vinegar)
• 350 ml cream
• 100 ml vegetable stock
• 1 tsp cornstarch
• 1 bunch dill (chopped)
• salt and pepper

Instructions

1. 1. Place the minced meat, breadcrumbs, finely diced onion, eggs, salt, and pepper in a large bowl.
2. 2. Work the ingredients together with your hands until you have a soft, uniform dough.
3. 3. Shape the mixture into 12 to 14 small, evenly sized meatballs.
4. 4. Melt the herb butter in a large pot over medium heat.
5. 5. Add the onions to the butter and sauté them briefly until they are soft.
6. 6. Add the cucumber slices and fry them briefly with the onions.
7. 7. Deglaze the vegetables with the vinegar.
8. 8. Remove the cucumbers from the pot using a slotted spoon and place them on a plate.
9. 9. Pour the cream and the vegetable broth into the pot with the cooking juices.
10. 10. Season the liquid to your taste.
11. 11. Place the meatballs into the sauce.
12. 12. Let the meatballs simmer gently in the sauce for 10 minutes.
13. 13. Add the prepared cucumbers back into the pot.
14. 14. Let everything simmer on low heat for another 10 to 15 minutes.
15. 15. Mix the cornstarch with a little cold water and stir it into the hot sauce to thicken it.
16. 16. Finally, taste the sauce again and adjust the seasoning with salt and pepper.
17. 17. Stir the freshly chopped dill into the finished sauce.

Nutrition per serving

• kcal: 685
• Protein: 34 g · Fett/Fat: 49 g · Carbs: 25 g