500 g / 1 lb 2 oz boneless meat
100 g / 4 oz scallions
1/2 cup tomato puree
100 g white bread
2 tbsp flour
2 tbsp butter
Prepare ground meat, add finely chopped washed scallions or grated onion and mix well. Out of this mix, make balls that weigh 20-30 g / 0.7 – 1 oz each, coat them with flour and fry in butter on heated skillet. Put fried meatballs in a shallow pan, add tomato puree, cup of meat broth, 1-2 bay leaves, 5-6 peppercorns (or 1/10 chili pepper), 2-3 garlic cloves rubbed in salt. Cover with lid and braise on low heat for 10-20 minutes, then add salt, spoon of hot tomato sauce. When serving, sprinkle with parsley.
As garnish, serve boiled rice, buckwheat porridge, fried potatoes or mashed potatoes.