Kololak

Pass the meat along with the onions twice through the meat grinder. Add the egg to the mince, salt, pepper and mix well. Roll small balls with wet hands, roll them in flour and fry in oil. Fry the flour until dark brown, dilute with broth, add finely chopped onions, tomato paste, salt, pepper, season to taste with vinegar and boil. Pour the meatballs over the cooked gravy and sprinkle with the parsley greens.