Small Meatballs with Braised Cucumbers
Ingredients
- For the dumplings
- 1 kilogram Braised Cucumbers
- 2 stems parsley
- 1 onion
- 500 grams mixed Ground meat
- 1 Tbsp hot Mustard
- 1 tsp freshly chopped oregano
- 2 Tomatoes
- 400 grams starchy potatoes
- For the sauce
- 2 Tbsps butter
- 2 Tbsps Pastry flour
- 250 milliliters Beef broth
- 100 milliliters Whipped cream
- 1 Tbsp Crème fraiche
- salt
- freshly ground peppers
Preparation steps
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.
Drain the cucumbers and potatoes. Add the tomatoes and cucumbers to the sauce and heat through. Arrange the meatballs, vegetables and sauce on plates. Serve alongside the potatoes and garnish with the parsley.
