How to make
Finely chop half an onion, which is larger in size.
Set aside half of it for the cream sauce and place the other half in the minced meat.
Add black pepper, cumin, salt, breadcrumbs and chopped parsley to the minced meat.
Beat one egg and knead the well-flavored minced meat, then put it in the refrigerator for at least 2 hours.
Peel and chop the potatoes into thick sticks.
Put them in a baking pan in a not very thick layer, add oil, salt and a little water (not to cover them) and stir.
Put them in a preheated oven at 390°F (200 degrees) and bake them for 25 minutes or until you see that they have softened, they will start to aqure a crust, but they shouldn't be burnt. The liquid must have evaporated almost completely.
While the potatoes are baking, fry the other half of the onion along with the garlic in oil.
Pour the cream, salt and shredded processed cheese.
Leave the sauce to simmer over low heat for 5-8 minutes.
Form meatballs from the minced meat of the size you like.
When the potatoes are ready to the extent described above, remove the baking pan from the oven and pour the cream sauce over them. Stir gently, so that they don't break.
Place the meatballs on top and sprinkle them lightly with fat, so that they do not dry out during baking.
Put the baking pan back into the oven at the same degrees and bake for 25-30 minutes or until the meatballs aquire a nice crust.
They shouldn't darken much, it's not recommended if you want the meatballs to stay juicy.
Serve the meatballs with potatoes, cream and processed cheese warm.
