1. Peel the onion and garlic and dice/chop finely. Add the ground beef, onion, garlic, egg, mustard, couscous, oregano, paprika powder, salt, and pepper to a large bowl and mix well. Shape the meat mixture into 12 balls, set them aside and cover them.

2. Dice the bacon. Peel and dice the onions. Peel the cucumber(s), halve them lengthwise, scrape out the seeds, and cut them into bite-size pieces.

3. Add some oil or butter to a Dutch oven, heat up and fry the bacon until it starts browning. Add the onions and sauté them briefly. Next, add the cucumber pieces and sauté them as well for about 3-4 minutes. Deglaze everything with the veggie stock, cover the Dutch oven and let the cucumbers simmer for about 10 minutes at slightly reduced heat. Mix the cornstarch with a little water, add this mixture to the Dutch oven to thicken the sauce. Reduce the heat a bit further, add the sour cream and stir in. Let the cucumbers and sauce simmer gently for another 3-4 minutes.

4. While the cucumbers are simmering, heat a large frying pan with some oil or butter and fry the meatballs until nicely browned all around and cooked through.

5. Season the cucumbers with salt and pepper, add the chopped dill, and stir in. Serve the cucumbers with the fried meatballs and some potatoes or pasta on the side.