For the filling, dice an onion and sauté in a pan with a little oil until translucent. Add the finely diced mushrooms, season with salt and pepper, sauté for 10-15 minutes.
To bind, sprinkle 1 tablespoon of flour over the mushrooms in the pan, stir and cook for 2-3 minutes. Add finely chopped parsley and turn off the heating plate immediately. Let the filling cool down.
Grate an onion into the minced meat mixture on a fine grater and press the garlic into it. Add a soaked and squeezed bun and an egg. Season with salt, pepper and oregano, mix well.
For the breading, put 2 - 3 tablespoons of flour in a bowl. Whisk 2 eggs in another bowl.
Now, with your moistened hands, take a tennis ball large piece from each of the minced meat mixture, press it flat in your hand into a small flatbread, place 2 teaspoons of filling on each. Close the edges and form compact meatballs. Roll in the flour and place on a plate. Before each meatball, you should moisten your hands again. From 500 g minced meat you get about 8 - 9 filled meatballs.
When all the meatballs have been formed, let the pan get hot with a little oil. Turn the meatballs again in the flour, then in the beaten egg. Fry on both sides in a hot pan with oil. After turning in the pan, you should cover the pan, reduce the heat and let the meatballs cook well under the closed lid.
It goes well with mashed potatoes and pickled fermented vegetables. (see recipes in my profile -
e.g., sour cucumbers, sour tomatoes).
Filled meatballs (zrazy m`jasni) are very traditional in Ukraine and are also prepared with other fillings. For example with chopped egg and dill or with cheese.
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