Filling meatballs

1 serving


Pass the lean pork pulp through a meat grinder along with onions, add a raw egg, some water or milk (2-3 tbsp), salt, pepper and mix thoroughly. Cut the balls from the mass and steam (you can drink in a small amount of broth). Pour half-dried jelly on the dish, let it freeze, put cold meatballs on top, decorate with boiled carrots, parsley leaves, steeply boiled egg, and pour the jelly on top and refrigerate. Meatballs can be prepared in a portion form (5-6 meatballs per serving). When the jelly is well compacted, lower the tin into hot water for a few seconds, then cover with a small plate and tip the tin over, placing the finished product on a plate.