Meatballs In Abkhaz

This culinary recipe for meatballs "In Abkhazian " was brought by my grandfather when he served in the Caucasus. A very tasty and unusual dish from the Abkhazian cuisine is well suited for receiving guests. Especially if you want to surprise them with something new. I cook this food for my family very often. The recipe is really simple and will not take you much time and effort.
And so let's start: wash the fresh beef fillet, and then put it on the fire to cook. We get rid of the potatoes from the peel. The raisins need to be washed in hot water to make them a little softer. I choose black raisins, for one simple reason – white dried raisins do not exist in nature. From walnuts, we will need only the middle ones. Then we twist boiled beef, potatoes, nuts and raisins through a meat grinder. Add fresh parsley, after rinsing it in water, and carefully twist everything. The resulting minced meat is salted and peppered to taste. I usually take small salt in my food, as it dissolves faster. Mix everything and add one egg, if the stuffing for our meatballs is too dry, then add another egg. We form tortillas from minced meat, roll them in breadcrumbs and fry them in refined vegetable oil.
Pour olive oil into another frying pan, add raisins and fry until it swells.
We arrange the finished meatballs into portions, pour raisins fried in olive oil and decorate with herbs.
Voila, our meatballs "In Abkhazian" are ready!
You can serve them to guests on large lettuce leaves, garnished with parsley, basil and arugula.
For an aperitif, I would recommend Georgian or Moldovan red grape dry wine.