Fish meatballs (6-8 servings)

6 servings


prepare dough: drive 2 eggs into the flour, add milk, a pinch of salt, put on a heat and stir until the mixture is thick and homogeneous. then chop the fish (or pass through a meat grinder), mix with vegetable oil, add 2 eggs, the dough that had cooled by then, as well as salt and pepper. mix the resulting mass well, make one test meatball and lower it into boiling water to make sure it does not disintegrate. if the mass is not viscous enough, add more egg or only protein. meatballs are made the size of a spoon, on a wet board. they are boiled in boiling water, strained, boiled in tomato sauce for 5- 6 minutes.