Marinated Meatballs In Laurel-Tomato Sauce

Ingredients

For the meatballs:

• 500 g. of pork and cow minced meat
• 3 potatoes
• 1 small carrot
• 2 eggs
• flour
• vegetable oil
• salt, pepper

For the sauce:

• vegetable concentrates or boils vegetable: 2 carrots, 1 parsnip, and 1 parsley root
• 2 onions
• tomato sauce
• few laurel leaves
• 1 spoon of flour
• paprika
• vegetable oil
• salt, pepper

How to prepare the meatballs:

1. Grate the carrots and the potatoes very small. Salt them.
2. Squeeze them to remain dry.
3. Scramble the eggs. Add salt and pepper.
4. Mix up the minced meat with the carrots, the potatoes and the scrambled eggs.
5. Take bit by bit from the mixture and make round meat balls.
6. Then press them, to be 1 inch thick.
7. Fry them for 3 min on each side.

How to prepare the sauce:

1. Grate the onions big. Add salt.
2. Fry them in vegetable oil for 3 min.
3. Boil the vegetables concentrate in 250 g. of water (or grate the vegetables and boil them in ½ l. of water, at medium temperature, for 20 min.)
4. Pour 1 cup of it on top of the onions and boil for 10 min.
5. Add, bit by bit, flour and water from the boiled vegetables.
6. Pour the tomato sauce.
7. Put the ready cooked meatballs in the sauce.
8. Add the laurel leaves and put the food in the oven, at medium temperature, for 15 min.

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