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Kottbular (meat meatballs)




Pass the lamb through a meat grinder, add water, sour cream, ground wheat crumbs, yolks and mix well. Roll small balls, put on a board wetted with water. Put the balls in the warmed butter, fry, shaking the pan from time to time. Serve mashed potatoes to meatballs.

lamb (cutlet meat) 120 g, water - 50 g, sour cream - 50 g, yolk - 1 pc., butter - 10 g, salt to taste, pepper to taste, mashed potato - 150 g