Norbayazet balls

3 servings

45 minutes

The recipe is taken from the book by A. Piruzyan "Armenian Culinary Arts" (1960).

Energy value per serving

• Calories: 172.9
• Proteins: 11.1g
• Fats: 11.4g
• Carbohydrates: 6g

Ingredients

• Veal: 125 g
• Onion: 20 g
• Crackers: 15 g
• Rice: 3 g
• Chicken egg: 0.5 pc
• Melted butter: 15 g
• Pickled vegetables: 50 g
• Butter: 15 g
• Salt: to taste
• Ground black pepper: to taste
• Meat broth: to taste

Cooking steps

1. Cut the veal into pieces and pass it through a meat grinder twice with the onion.

   Required ingredients:

   • Veal: 125 g
   • Onion: 20 g

2. Add finely chopped fried onion, boiled rice, salt, and pepper to the minced meat, mix well and shape into small balls.

   Required ingredients:

   • Onion: 20 g
   • Rice: 3 g
   • Salt:  to taste
   • Ground black pepper:  to taste

3. Boil the prepared balls in broth, then strain and cool.

   Required ingredients:

   • Meat broth:  to taste

4. Dip the boiled balls in beaten egg, coat with breadcrumbs, and fry in hot oil.

   Required ingredients:

   • Chicken egg: 0.5 piece
   • Crackers: 15 g
   • Melted butter: 15 g

5. Serve the balls hot, drizzled with melted butter.

   Required ingredients:

   • Butter: 15 g

6. Serve pickled vegetables (various) separately.

   Required ingredients:

   • Pickled vegetables: 50 g