Veal balls with potatoes in armenian

1 serving


veal flesh, passed twice through a meat grinder, mixed with finely chopped bulb onions, salt, pepper, mixed and fried in oil. boil potatoes, pass through a meat grinder, add beaten eggs to it and knead them like dough. roll the balls the size of a chicken egg. make a small depression in them and put minced meat with a teaspoon, then give the balls a round shape again, dip them into beaten eggs and fry in oil until a golden brown crust forms. serve the balls on a platter, garnish with herbs, pour over the melted butter