How to make
Crumble the slice of bread and dip it in 2/5 cup (100 ml) cream. Mix the minced meat with salt and black pepper and add the bread with 1 egg and 1/2 of the finely chopped parsley. Form meatballs from thus prepared mixture; each meatball needs to be 2″ (5 cm) long and 1/2″ (1.5 cm) thick.
Roll them in flour, a beaten egg and crushed rusks or breadcrumbs and drop them to fry in plenty of preheated oil. Bake on both sides to a nice tan. Fry 1 tsp flour in a bit of heated oil and pour in the cold milk and cream while continuously whipping with a whisk.
Finally, season the sauce to taste with salt and black pepper. Stir until thickened, then add the chopped garlic and the remaining parsley. Once the Zagred-style meatballs are ready, pour the sauce over them and put them on the stove to boil.
