Meatballs in pickled cucumber sauce
Beef and egg provide complete protein in these sauced meatballs, while pickled cucumbers add a bright tangy-salty note. Cream rounds out the sauce as it thickens around the tender meatballs during a short simmer.
Grate onion (200 g) finely and squeeze out the excess juice. Mix half of the onion with beef (500 g), almond flour (35 g), egg (50 g), table salt (to taste), black pepper (to taste), and oregano (1 g). Water (500 g) is lightly salted; shape small meatballs and simmer them in it for 10 minutes, then lift them out with a slotted spoon.
Heat olive oil (30 g) and sauté the remaining onion until translucent. Add grated sugar-free pickled cucumbers (120 g), stir, and cook for several minutes.
Pour it in, add cream 20% fat content (60 g), and season with salt and pepper. Return the meatballs to the sauce, add dill (15 g), and simmer over low heat for about 10 minutes.
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