Composition / ingredients
Step-by-step cooking
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Chop the onion finely and put it in the minced meat. The smaller the onion is chopped, the better. But it is better not to scroll through the meat grinder, because in this case too much juice will be released. Put breadcrumbs, beat the egg, add starch, salt, pepper, add dry spices to taste.
Mix everything thoroughly and beat it off with your hands in the same bowl. Now let the minced meat lie down for half an hour, rest.
Form round meatballs, and the broth should be ready by this time, it should be brought to a boil. Each meatball is rolled in flour and dipped into a bubbling broth.
Cut onion into cubes for gravy and fry in oil. Put all these vegetables: tomatoes, bell peppers, carrots and herbs. Then add all this to the broth and keep on fire until the meatballs are ready.
Serve meatballs with gravy to the table.
Caloric content of the products possible in the composition of the dish
- Onion - 41 kcal/100g
- Tomatoes - 23 kcal/100g
- Chicken egg - 157 kcal/100g
- Egg white - 45 kcal/100g
- Egg powder - 542 kcal/100g
- Egg yolk - 352 kcal/100g
- Ostrich egg - 118 kcal/100g
- Sweet pepper - 27 kcal/100g
- Carrots - 33 kcal/100g
- Dried carrots - 275 kcal/100g
- Boiled carrots - 25 kcal/100g
- Starch - 320 kcal/100g
- Salt - 0 kcal/100g
- Spices dry - 240 kcal/100g
- Wheat flour - 325 kcal/100g
- Broth - 15 kcal/100g
- Breadcrumbs - 347 kcal/100g
- Minced pork beef - 236 kcal/100g
