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Vegetable meatballs
1 serving
Finely chop carrots, cabbage and potatoes, put in a saucepan, add 1 tbsp. tablespoon of oil, salt, pour in 1/2 cup of water and simmer under a lid over low heat until tender. Then remove the vegetables with a spoon and wipe through a sieve. Keep the decoction. Beat the eggs, salt, pepper, add flour, pour in a little decoction and knead the thick dough. Add vegetables and breadcrumbs to the dough. Mix everything thoroughly. Make balls from the obtained mass, cook them in salted milk, remove and pour melted oil.
Finely chop carrots, cabbage and potatoes, put in a saucepan, add 1 tbsp. tablespoon of oil, salt, pour in 1/2 cup of water and simmer under a lid over low heat until tender. Then remove the vegetables with a spoon and wipe through a sieve. Keep the decoction. Beat the eggs, salt, pepper, add flour, pour in a little decoction and knead the thick dough. Add vegetables and breadcrumbs to the dough. Mix everything thoroughly. Make balls from the obtained mass, cook them in salted milk, remove and pour melted oil.
carrots - 200 g, white cabbage - 200 g, potatoes - 200 g, flour - 250 g, melted butter - 100 g, eggs - 3 pcs., milk - 1 l, breadcrumbs - 2 tbsp. spoons, ground black pepper to taste, salt to taste
