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We pass the meat, onion and garlic through the mincer.
We put the carrots and potatoes on the grater and drain them of the juice they leave.
Finely chop the green parsley.
Mix all these ingredients in a bowl and add the delicate, spicy meatballs.
Add salt to taste and mix well.
We form meatballs the size of a walnut and fry them in hot oil, until they brown nicely on the outside and are well penetrated on the inside.
We remove them with a foamer in a sieve, or on absorbent paper towels.
We serve them hot, or cold, as appetizers, with mustard, fresh vegetables, or various sauces.