← All recipes

🍽️ Small meatballs with braised cucumbers

572 kcal · 30 min · 4 servings

Ingredients

• 1 kg cucumber for braising
• 2 stalks parsley
• 1 onion
• 500 g mixed minced meat
• 1 tbsp hot mustard
• 1 tsp freshly chopped oregano
• 2 tomatoes
• 400 g floury potatoes
• 2 tbsp butter
• 2 tbsp flour
• 250 ml meat broth
• 100 ml whipping cream
• 1 tbsp crème fraîche
• salt
• pepper (from the mill)

Instructions

1. 1. Peel the cucumbers and cut them in half lengthwise.
2. 2. Scoop out the seeds from the cucumber halves with a spoon.
3. 3. Slice the cucumber flesh.
4. 4. Place the cucumber slices in a pot with about 150 milliliters of water.
5. 5. Bring the mixture to a boil once.
6. 6. Reduce the heat to medium and close the lid.
7. 7. Braise the cucumbers for 10 to 15 minutes until tender.
8. 8. Wash the parsley and shake it dry.
9. 9. Pluck a few parsley leaves aside for garnish.
10. 10. Finely chop the rest of the parsley.
11. 11. Peel the onions and dice them finely.
12. 12. Knead the minced meat with the mustard, oregano, chopped onions, and chopped parsley.
13. 13. Season the meat mixture with salt and pepper.
14. 14. Moisten your hands with a little water.
15. 15. Form small balls from the meat mixture.
16. 16. Blanch the tomatoes with hot water.
17. 17. Shock the tomatoes immediately with cold water.
18. 18. Peel the tomatoes and cut them into quarters.
19. 19. Peel the potatoes.
20. 20. Boil the potatoes in salted water for about 30 minutes until tender.
21. 21. Melt the butter in a pot.
22. 22. Stir the flour into the melted butter.
23. 23. Let the flour mixture sweat for a short time.
24. 24. Deglaze the mixture with meat broth and cream.
25. 25. Let the sauce simmer slightly until it thickens.
26. 26. Add the meatballs to the sauce.
27. 27. Let the balls simmer in the sauce over medium heat for about 15 minutes until cooked through.
28. 28. Stir Creme Fraiche into the sauce.
29. 29. Season the sauce with salt and pepper.
30. 30. Drain the braised cucumbers.
31. 31. Drain the potatoes and let them drip dry well.
32. 32. Heat the tomatoes and cucumbers briefly in the sauce.
33. 33. Distribute the meatballs with the sauce and vegetables onto plates.
34. 34. Serve the potatoes alongside.
35. 35. Garnish the dish with the reserved parsley leaves and serve.

Nutrition per serving

• kcal: 572
• Protein: 30 g · Fett/Fat: 37 g · Carbs: 29 g