Juicy Meatballs with Mashed Potatoes and Cucumber Salad

Bring a pot of water to a boil. Peel and dice the potatoes into approx. ¾ in cubes. Add the potatoes to the pot and cook until tender.

• Salt
• 8.8 oz Potatoes (w/o skin)

Slice the cucumber thinly, finely chop the Slice the onion and add everything into a bowl.

• ¼ Cucumber (~ 3.9 oz)
• ½ Onion, yellow (~ 1.4 oz)

Chop the dill and add into the bowl together with olive oil, vinegar, salt and honey. Mix well and set aside.

• 1 twig of Dill weed, fresh or frozen (~ 1 ⁠½ tsp)
• 1 tsp Olive oil
• 1 tsp White wine vinegar
• Salt
• ½ tsp Honey

Melt the margarine on medium heat. Stir in the flour and brown it for 1-2 minutes. Add the vegetable stock turn down the heat and let simmer for 5-10 minutes. Stir occasionally.

• 2 tsp Butter
• 1 ⁠½ Tbsp Flour, all-purpose
• ¾ cup Vegetable broth

Season with soy sauce and pepper, bring to a boil for one last time and turn off the heat.

• Soy sauce, light
• Black pepper

In a bowl mix the minced meat, breadcrumbs, egg, and tomato paste. Season with salt and pepper and form meatballs out of the dough.

• 6.3 oz Vegan crumbled meat substitute, fresh
• ¼ cup Bread crumbs
• 1 Egg (~ 1.9 oz)
• ¾ tsp Tomato paste
• Salt
• Black pepper

Drain the potatoes. Add the milk and mash until creamy. Season with salt, pepper, and nutmeg. Cover with a lid to keep warm.

• 1⁄3 cup Low fat milk
• Salt
• Black pepper
• ¼ tsp Nutmeg, ground

Heat the canola oil in a non stick frying pan over medium heat. Add the meatballs into the pan and fry for approx. 6-8 minutes until golden brown.

• 1 tsp Canola oil

Serve the mashed potatoes with your cucumber salad, meatballs and sauce.

Enjoy your meal!