100 Pork, onion 10, 25 broth, flour 6, melted lard 10, 100 tomato sauce, garnish 150, pepper, herbs.
The flesh is not very fatty pork cut into pieces of 15-20 grams, salt, sprinkle with pepper, add up in a bowl, add finely chopped onion, a little parsley, mix and compacted, put in a cool place for 3-4 hours.
Then the meat with onion mince, add a little water (16% by weight of meat) and mix thoroughly. From the resulting mass formed into balls for 6-8 pcs. per serving of breaded in wheat flour, put on a greased baking sheet, sprinkle with fat and fry in ovens until tender.
After that, meatballs, stacked on a baking sheet, pour tomato sauce with mushrooms and vegetables, pre-adding the broth, and boil them at low boil for 8-10 minutes.
When serving put meatballs on a plate, pour the sauce with vegetables and sprinkle with herbs. Garnish – fried potatoes, boiled or mashed potatoes or crumbly porridge, wheat, rice or buckwheat.