# Meatballs with Gravy, Cucumber and Potatoes

Recipe by [Amir Haddad](https://fridge.menu/en/u/amirhaddad)

Pork meatballs in a creamy gravy, served with pickled cucumber, buttery potatoes and a quick cabbage salad.

Servings: 4 · Prep 35 min · Cook 45 min · Meat

Contains: gluten, milk, eggs

_Labels are worked out automatically from the ingredients and can be wrong. Check the packaging if it matters to you._

![AI photo: Meatballs with Gravy, Cucumber and Potatoes](https://image.fridge.menu/adaptations/1xcsdwty/8b59d3da718f6f0730838f1dd84e4b51f45a709fe360a359430273d04ea896c2.jpg)

## Ingredients

- 400 g [Minced pork](https://fridge.menu/en/i/minced-pork)
- 25 g [Porridge oats](https://fridge.menu/en/i/oatmeal)
- 20 g [Plain flour](https://fridge.menu/en/i/flour)
- 100 ml [Milk](https://fridge.menu/en/i/milk)
- 2 pcs [Eggs](https://fridge.menu/en/i/eggs)
- 1 pcs [Onion](https://fridge.menu/en/i/onion) — finely chopped
- 1 tsp [Dried thyme](https://fridge.menu/en/i/dried-thyme)
- 1 pinch [Salt](https://fridge.menu/en/i/salt) — to taste
- 1 pinch [Black pepper](https://fridge.menu/en/i/black-pepper) — freshly ground, to taste
- 3 tbsp [Olive oil](https://fridge.menu/en/i/olive-oil) — for frying
- 1 tbsp [Butter](https://fridge.menu/en/i/butter) — for frying
- 100 ml [Stock](https://fridge.menu/en/i/stock)
- 200 ml [Potato water](https://fridge.menu/en/i/water) — reserved from boiling the potatoes
- 100 ml [Double cream](https://fridge.menu/en/i/whipping-cream)
- 2 tbsp [Cornflour](https://fridge.menu/en/i/corn-starch)
- 2 ml Gravy browning — optional, for colour
- 1 pcs [Cucumber](https://fridge.menu/en/i/cucumber)
- 200 ml [Apple cider vinegar](https://fridge.menu/en/i/apple-cider-vinegar)
- 75 g [Caster sugar](https://fridge.menu/en/i/sugar)
- 100 ml [Water](https://fridge.menu/en/i/water)
- 1 tsp Dried dill
- 1 kg [Potatoes](https://fridge.menu/en/i/potato)
- 1 pcs [Pointed cabbage](https://fridge.menu/en/i/pointed-cabbage) — finely shredded

## Steps

1. For the pickled cucumber, stir the sugar and salt into a bowl of boiling water. Once the sugar has dissolved and the water has cooled slightly, add the vinegar, peppercorns and any flavourings you like, such as dill. (5 min)
2. Cut the cucumber into very thin slices, put them in a clean, scalded jar and pour over the vinegar brine.
3. Leave to infuse for at least 20 minutes, longer if you have time. (20 min)
4. Mix all the meatball ingredients with a hand mixer for 2-3 minutes. (3 min)
5. Let the mixture rest in the fridge for at least half an hour (30 minutes). (30 min)
6. Meanwhile, put the potatoes on to boil in a pan of lightly salted water for 16-20 minutes, depending on their size. (18 min)
7. Once the potatoes are soft, drain them (keep a little potato water for the gravy) and keep them warm in the pan, covered, until serving.
8. Shape the meatballs and fry them in a pan with butter and oil over medium heat for about 5 minutes on each side, until cooked through. (10 min)
9. For the gravy, leave the fat and bits from the meatballs in the pan, add the stock and potato water. Scrape up all the bits with a wooden spatula and stir so they dissolve into the liquid. (2 min)
10. Stir the cornflour into the double cream and use this to thicken the gravy. Season well with salt and pepper and, if needed, adjust the colour with a few drops of gravy browning. Simmer the gravy well for a few minutes.
11. Put the shredded pointed cabbage in a bowl with 1-2 tbsp of the pickling brine and massage for about a minute until softened. Season with salt and pepper.
12. Serve the meatballs with hot potatoes, gravy, cucumber salad and cabbage.

Published 2026-10-08

https://fridge.menu/en/r/meatballs-with-gravy-and-potatoes-1xcsdwty

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