How to make
First, prepare the minced meat for the meatballs by mixing it with the finely chopped onion and parsley, the grated potato, the egg and the spices. Leave it for 2 hours in the refrigerator.
For the sauce, peel and grate the tomatoes and garlic. Put them in the oil heated over moderate heat with the sugar and salt to taste. As soon as it boils for 4-5 minutes, add the spices - parsley, tarragon and black and cayenne pepper. Cover the pot with a lid and cook for 10 minutes, reducing the heat to low and stirring occasionally.
Dissolve the flour in the beef broth and pour it into the simmering sauce and cook for another 5-6 minutes or until the desired thickness is obtained. You can add more cayenne pepper if you wish or reduce the amount described in the recipe.
If you want to speed up the thickening process, increase the heat to high at the end and the liquid will reduce quickly.
Remove the well-flavored minced meat that has been in the refrigerator and place it at room temperature for 20-30 minutes. Form meatballs from it, roll them in flour and fry them in oil heated over moderate heat. Remove and place them onto absorbent paper.
Serve the meatballs warm, generously poured with the spicy sauce.
Enjoy your meal!
