Low-carb cucumber vegetables with meatballs

Ingredients for 2 servings:

• 1 small onion(s)
• 250 g minced beef, alternatively half and half
• 1 tbsp, leveled cream cheese or 1 small egg
• 2 large cucumbers
• 1 tbsp Cremefine or cream
• e.g. salt and pepper
• n. B. Nutmeg
• e.g. Dill (frozen, fresh or dried)
• n. B. Maggi, approx. 1 – 2 dashes

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 40 minutes

Peel and dice the onion and add it to the minced meat. Add a tablespoon of cream cheese or a small egg and season with salt, pepper, nutmeg, and Maggi. Knead thoroughly and season to taste, adding more seasoning if desired. Bring a pot of salted water or broth to a boil. Form the meatballs into small meatballs and add them. Let them boil briefly, reduce the heat, and let the balls simmer for about 20 minutes (depending on size). Meanwhile, peel the cucumbers, halve them lengthwise, remove the seeds, and then cut into thick slices. Sauté in 1 liter of vegetable or meat broth for about 10 minutes until the desired consistency is reached, then drain the broth. Season the cucumbers with salt and pepper. Add dill to taste and the cream, and mix everything together. Drain the meatballs and add them to the cucumber mixture. Ideal for a low-calorie, low-carb dish. Tip: For non-low carb eaters, it also tastes delicious with boiled potatoes.