How to make
Knead the minced meat with 1/2 head of crushed onion, spices and the whites of the eggs. Form small balls. Heat a little oil and fry the remaining onion and grated carrot. Top with 9 1/2 cups (2.3 liters) of water and bring them to a boil. Then drop in the meatballs, that have been rolled in flour and if necessary, top them up with a little more warm water.
Allow the dish to simmer for 40 minutes, add the stock cube and mix. Then some more spices to taste. Separately, grill 2-3 tablespoons of flour for the roux and cool. Beat the egg yolks and yoghurt, add the toasted flour, stir with a whisk to homogeneity.
To the already finished meatballs, add the roux while stirring continuously, but first temper it gradually. Stir continuously for a few more minutes, pour in the cream.
Serve the meatball fricassee with finely chopped fresh parsley.
