Veal balls with potatoes
3 servings
45 minutes
The recipe is taken from the book by A. Piruzyan "Armenian Culinary Arts" (1960).
1
Mix the veal minced twice with finely chopped onion, salt, and pepper, then fry in oil.
- Veal: 75 g
- Onion: 30 g
- Salt: to taste
- Ground red pepper: to taste
- Clarified butter (ghee): 25 g
2
Boil the potatoes, pass them through a meat grinder, add beaten eggs and knead like dough.
- Potato: 200 g
- Chicken egg: 0.5 piece
3
After that, form balls from the potato mass the size of a chicken egg.
4
Make a small indentation in the balls, fill them with minced meat using a teaspoon, reshape them into round balls, dip in beaten eggs, and fry in oil until golden-brown crust forms.
- Chicken egg: 0.5 piece
- Clarified butter (ghee): 25 g
5
Sauté 15 g of finely chopped onion and 15 g of tomato puree.
- Onion: 30 g
- Tomato puree: 15 ml
6
Fry the flour (3 g) in oil until dark brown, dilute with a small amount of hot water, then add fried onions, tomato puree, salt, red pepper and bring to a boil.
- Wheat flour: 3 g
- Clarified butter (ghee): 25 g
- Onion: 30 g
- Tomato puree: 15 ml
- Salt: to taste
- Ground red pepper: to taste
7
Serve the balls on a plate.
8
Garnish with greens.
- Fresh herbs: to taste
9
Serve the tomato sauce separately.
