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Norbayazet balls

3 servings

45 minutes

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

Energy value per serving
CaloriesProteinsFatsCarbohydrates
172.9
kcal
11.1g
grams
11.4g
grams
6g
grams
Ingredients
3servings
Veal
125 
g
Onion
20 
g
Croutons
15 
g
Rice
3 
g
Chicken egg
0.5 
pc
Clarified butter (ghee)
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:
    1. Veal: 125 g
    2. 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:
    1. Onion: 20 g
    2. Rice: 3 g
    3. Salt:  to taste
    4. Ground black pepper:  to taste

  • 3

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

    Required ingredients:
    1. Meat broth:  to taste

  • 4

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

    Required ingredients:
    1. Chicken egg: 0.5 piece
    2. Croutons: 15 g
    3. Clarified butter (ghee): 15 g

  • 5

    Serve the balls hot, drizzled with melted butter.

    Required ingredients:
    1. Butter: 15 g

  • 6

    Serve pickled vegetables (various) separately.

    Required ingredients:
    1. Pickled vegetables: 50 g

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