Norbayazetski Balls
Main Dishes • Armenian
Description
Recipe taken from the book by John Smith 'Armenian Cuisine' (1960).
Ingredients
- Veal 5 oz
- Onion 0 oz
- Breadcrumbs 0 oz
- Rice 0 oz
- Chicken Egg ½ piece
- Clarified Butter 0 oz
- Pickled Cauliflower 0 oz
- Butter 0 oz
- Salt to taste
- Ground Black Pepper to taste
- Chicken Broth to taste
Step-by-Step Guide
Step 1
Cut the veal into pieces and pass it together with the onion through a meat grinder twice.
Step 2
Add the sautéed finely chopped onion, boiled rice, salt, and pepper to the minced meat, mix well, and shape into small balls.
Step 3
Simmer the prepared balls in broth, then strain and cool them.
Step 4
Dip the boiled balls in beaten egg, coat in breadcrumbs, and fry in hot oil.
Step 5
Serve the balls hot, drizzled with melted butter.
Step 6
Serve pickled vegetables (various) separately.
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