Summary
| Prep Time | 20 mins |
| Total Time | 20 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
Ingredients- 500 g minced meat, mixed
- 40 g breadcrumbs
- 1 onion (s), chopped
- 2 egg (s)
- salt
- pepper
- 60 g herb butter
- 1 onion (s), chopped
- 1 kg stewed cucumber (s), peeled and cut into 2 cm thick slices
- 4 tablespoon vinegar (white wine vinegar)
- 350 ml cream
- 100 ml vegetable stock
- 1 teaspoon cornstarch
- 1 bunch dill, cut
- salt
- pepper
Print Recipe
Pin Recipe Instructions
- Work the minced meat, breadcrumbs, onion, eggs, salt and pepper into a smooth dough. Shape 12-14 meatballs out of this.
- Leave out the herb butter, sauté the onion, add the cucumber slices and sauté briefly. Deglaze with vinegar. Take the cucumber out of the pot with the slotted spoon.
- Pour in the cream and vegetable stock, season, add meatballs and cook gently for 10 minutes. Add the cucumbers again and simmer gently for another 10-15 minutes, thicken with cornstarch, season to taste and fold in the dill.
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The Boss Kitchen editorial staff oversees content review, fact-checking, and recipe verification across the site. Published articles pass through the editorial team before going live, ensuring ingredient lists, techniques, cooking times, and nutritional claims hold up in a home kitchen. The team coordinates contributions across the site writers, handles reader corrections, and maintains consistency in measurement conventions, safety guidance, and dietary labeling. Posts under this byline typically represent team-reviewed reference material, site announcements, or editorial roundups rather than individual-author features, and they are held to the same sourcing standards as bylined recipe and product coverage.
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