Small Meatballs with Braised Cucumbers

Peel the cucumber, cut in half lengthwise and scrape out the seeds with a spoon. Cut the flesh into slices. Bring to a boil with approximately 150 ml (approximately 1/2 cup) of water in a saucepan. Reduce the heat and simmer for 10-15 minutes over low heat, covered. Rinse the parsley, shake dry, remove the leaves, set some aside and finely chop the rest. Peel the onions, chop finely and mix with the minced meat, mustard, oregano, chopped parsley, salt, and pepper. With wet hands form into small balls.

Blanch the tomatoes, rinse with cold water, peel and cut into quarters. Peel the potatoes and boil in salted water for about 30 minutes until done.

For the sauce, melt the butter in a saucepan, stir in flour, cook briefly and pour in the broth and cream. Simmer until creamy, add the meatballs and cook for about 15 minutes on medium heat until fully cooked. Add the crème fraîche and season with salt and pepper.