How to make
The egg whites are added to the minced meat and flavored with the listed spices.
All products are kneaded into meatballs, balls the size of tangerines are made. Put them in a saucepan with hot water to boil for 10 minutes.
For the fricassee:
In a saucepan, fry the onion, garlic and grated carrot with the oil.
The broth in which the meatballs were cooked is strained and added to the pot and seasoned with the spices listed - without parsley. When it boils, meatballs are added and cooked until done.
The yolks and yogurt are beaten and flour dissolved in cold water is added to them.
The resulting mixture is tempered and added to the delicious fricassee.
Let the meatballs in white sauce simmer for 5 minutes and turn off the heat.
Sprinkle the meatballs fricassee with parsley.
