Norbayazet balls

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

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

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

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

Serve the balls hot, drizzled with melted butter.

Serve pickled vegetables (various) separately.