Meatballs with gravy
600 g minced meat (pork or beef, or half-and-half)
2 medium bulbs bulb
1 clove of garlic
1 slice of loaf
a little cream or milk
1 tbsp flour
3 tbsp tomato paste
500 ml of broth or water (broth is preferable)
oil for frying
salt and pepper to taste
1. Add in the beef soaked in cream baton dial, 1 chopped onion, garlic, salt and pepper, mix well.
2. Formed meat patties, coat in breadcrumbs and fry from over medium heat until Golden brown, about 7-8 minutes on each side.
3. Put cutlets on a plate. To the pan add the remaining chopped onion and give, stirring, until soft about 5 minutes. Then add the flour and fry, stirring, for 1 minute.
4. Add the tomato paste and fry until sweet smell. A thin stream pour in the broth, stirring constantly so that no lumps remain. Put in gravy meatballs, bring to a boil, reduce the heat to low and simmer under the lid for 10-15 minutes.