Small Meatball Dumplings with Braised Cucumbers

Ingredients

• 1 kg braised cucumber
• 2 stalks Parsley
• 1 onion
• 500 g mixed ground meat
• 1 tbsp sharp mustard
• 1 tsp freshly chopped oregano
• 2 Tomatoes
• 400 g starchy cooking potatoes
• 2 tbsp butter
• 2 tbsp flour
• 250 ml meat broth
• 100 ml heavy cream
• 1 tbsp Crème fraîche
• Salt
• pepper (from the mill)

Instructions

1. 1.

   Peel cucumbers, cut them lengthwise in half and scoop out the seeds with a spoon. Slice the flesh into rounds. Bring about 150 ml water to a boil in a pot, then simmer covered over low heat for 10–15 minutes. Wash parsley, shake dry, pluck off some leaves to set aside, finely chop the rest. Peel onions, dice finely and mix with ground meat, mustard, oregano, chopped parsley, salt and pepper; knead into a dough. With wet hands form small balls.

2. 2.

   Heat tomatoes over hot water, shock in cold water, peel and quarter them. Peel potatoes and cook in salted water for about 30 minutes until tender.

3. 3.

   For the sauce melt butter in a pot, stir in flour, let it brown slightly, then add meat broth and cream; simmer until slightly thickened. Add the meatballs and cook over medium heat for about 15 minutes until done. Finish the sauce with crème fraîche and season with salt and pepper.

4. 4.

   Drain the braised cucumbers. Drain potatoes and let them dry. Warm tomatoes and cucumbers in the sauce briefly. Arrange the meatball dumplings on plates with the sauce and vegetables, add potatoes, garnish with parsley and serve.