The meatballs prepared according to this recipe are very tender and tasty. The meatballs are prepared with the addition of fresh herbs and bread crumbs, and before frying they are breaded in flour, which allows them to preserve their juiciness. Creamy tomato sauce, in which meatballs are stewed, gives the meat a slight sourness, it can be poured over a side dish.

Cook: 1 hour
Servings: 4

Ingredients

• Pork (pulp) – 400 g
• Cream 10% – 0.5 cup (100 ml)
• Tomatojuice – 1 glass (200 ml)
• Bulb onions – 1 pc.
• Garlic- 2 cloves
• Fresh parsley – 3 sprigs
• Fresh dill – 3 branches
• Bread crumbs – 2 tbsp
• Flour- 2 tbsp
• Vegetable oil – 50 ml
• Salt- 1 teaspoon (to taste)
• Ground black pepper – 0.5 teaspoon (to taste)

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Instructions

1. Wash the pork and dry it. Wash and peel the onion. Peel the garlic. Rinse and dry the parsley and dill, setting aside a few leaves for garnish. Cut the pork into pieces and the onion into 4 pieces. Pass the pork, onion, garlic, and parsley through a meat grinder. Transfer to a bowl. Add 2 tbsp bread crumbs, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Mix thoroughly until smooth.
2. Shape the mixture into small balls about the size of a large walnut. Roll each meatball in flour.
3. Heat 50 ml vegetable oil in a frying pan over medium heat. Fry meatballs for 3-4 minutes on each side until golden brown. Reduce heat to low and shake the pan occasionally so meatballs are evenly browned on all sides.
4. Pour 200 ml tomato juice and 100 ml cream into the pan. Add remaining 1/2 teaspoon salt and 1/4 teaspoon pepper. Cover and simmer for 20 minutes, stirring occasionally.
5. Arrange the meatballs on plates and serve hot with mashed potatoes. Garnish with the reserved parsley and dill.

Good appetite!