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🍽️ Braised Cucumbers with Potatoes and Meatballs

601 kcal · 30 min · 4 servings

Ingredients

• 600 g potatoes (mostly waxy)
• salt
• 800 g cooking cucumber
• parsley
• chives
• 1 egg (size M)
• 2 tbsp breadcrumbs
• 250 g veal mince
• 150 ml instant vegetable broth
• 150 ml white wine
• 3 tbsp light sauce thickener
• 200 ml whipping cream
• 2 tsp grated lemon zest (organic)
• 2 tbsp lemon juice
• 1 tbsp sugar
• 1 bunch dill

Instructions

1. 1. Peel the potatoes and wash them thoroughly.
2. 2. Cut the potatoes into bite-sized pieces.
3. 3. Boil the potato pieces in salted water for about 20 minutes.
4. 4. Peel the cucumbers.
5. 5. Cut the cucumbers in half lengthwise.
6. 6. Remove the core from the cucumber halves.
7. 7. Slice the cucumbers into thin rounds.
8. 8. Simmer the cucumber slices in a little salted water for 8 to 10 minutes.
9. 9. Drain the boiled potatoes and the simmered cucumbers.
10. 10. Rinse the fresh herbs under running water.
11. 11. Shake the herbs dry.
12. 12. Chop the herbs finely.
13. 13. Mix the herbs with egg, breadcrumbs, and veal mince.
14. 14. Knead the mixture into a smooth dough.
15. 15. Form walnut-sized meatballs from the dough.
16. 16. Place the meatballs into boiling salted water.
17. 17. Let the meatballs cook for 3 to 4 minutes.
18. 18. Bring the broth and wine to a boil.
19. 19. Thicken the sauce with sauce thickener.
20. 20. Add the cream and bring the sauce to a boil again.
21. 21. Season the sauce with lemon zest, lemon juice, salt, pepper, and sugar.
22. 22. Rinse the dill under running water.
23. 23. Shake the dill dry.
24. 24. Chop the dill finely.
25. 25. Add the potatoes, cucumbers, and meatballs to the sauce.
26. 26. Let everything simmer in the sauce for 3 to 4 minutes.
27. 27. Fold in the finely chopped dill.

Nutrition per serving

• kcal: 601
• Protein: 15 g · Fett/Fat: 35 g · Carbs: 49 g