How to make
Mix the minced meat with the egg, alcohol, all of the spices, salt and finely chopped onion.
Leave it to stand for a few hours in the refrigerator and then form meatballs from it, which are slightly larger than a walnut.
Arrange the meatballs in a greased or covered with baking paper pan and put it in a preheated oven at 390°F (200 degrees) for 15-20 minutes or until they're nicely browned.
While baking, chop the onion and fry it until it softens in the heated butter and olive oil. Add the sugar and a pinch of salt and stir for another minute or two.
In 1 cup of water dissolve the starch and the cube of broth. Pour it over the onion, stir briefly and pour in the cream.
Add the black pepper and boil the sauce for 10 minutes over medium heat, so that the cream does not evaporate. You can boil it a little more to the desired density.
Once the meatballs are ready, put them in the boiling sauce for about 4-5 minutes.
Serve the dish sprinkled with freshly chopped parsley.
Enjoy your meal!
