Veal Balls with Potatoes
Main Dishes • Armenian
Description
Recipe taken from the book by John Smith 'Armenian Cuisine' (1960).
Ingredients
- Veal 5 oz
- Salad Potatoes 5 oz
- Chicken Egg ½ piece
- Onion 0 oz
- Clarified Butter 0 oz
- Herbs to taste
- Salt to taste
- Red Long Chili Peppers to taste
- Wheat Flour 0 oz
- Tomato Puree 0 fl oz
Step-by-Step Guide
Step 1
The veal, minced twice, is mixed with finely chopped onion, salt, and pepper, then fried in butter.
Step 2
Boil the potatoes, pass them through a meat grinder, add beaten eggs, and knead like dough.
Step 3
Then, form balls the size of a chicken egg from the potato mixture.
Step 4
Make a small indentation in each ball and fill it with the meat filling using a teaspoon, then reshape the balls into a round form, dip them in beaten eggs, and fry in butter until golden brown.
Step 5
Fry finely chopped onion (15 g) and tomato puree (15 g).
Step 6
Fry the flour (3 g) in butter until dark brown, dilute with a small amount of hot water, then add the fried onion, tomato puree, salt, red pepper, and bring to a boil.
Step 7
Serve the balls on a plate.
Step 8
Garnish with herbs.
Step 9
Serve the tomato sauce separately.
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