Meatballs with gravy with potatoes

1. Peel the onion and garlic, rinse and finely chop. Pour a little olive oil into a frying pan, put the chopped onion and garlic and fry them over medium heat for 3-5 minutes until transparent.

2. Transfer the minced meat to a large bowl (it is better to take half the beef and half the pork), add the breadcrumbs and transfer the fried onions and garlic. Mix everything well. Break the chicken eggs into a bowl with minced meat, season with salt and pepper, add oregano and paprika. Stir the minced meat thoroughly with your hands.

3. After wetting your hands in cold water, roll the minced meat into balls the size of a tennis ball. With this amount of ingredients, an average of 24-25 meatballs is obtained.

4. Pour a little olive oil into a large heated frying pan, put the formed meatballs and fry them for 5 minutes on all sides. Transfer the fried meatballs to another dish.

5. Add flour to the empty frying pan and warm it up a little, stirring constantly, avoiding lumps. Transfer the meatballs to the pan again.

6. Pour the meat broth into the pan and bring it to a boil over medium heat. Add bay leaf to the broth.

7. Add canned capers to the pan.

8. Wash the lemon, grate the zest on a fine grater and add it to the meatballs. Squeeze the juice out of the lemon and pour in the same.

9. Wash the potatoes thoroughly, cut into four parts without peeling. Place the potatoes in a large saucepan, cover with water and bring to a boil. Then drain the water and put the meatballs with broth and spices in a saucepan.

10. Cook the potatoes and meatballs together for 45 minutes or until the potatoes are tender (check with a fork).

11. As soon as the potatoes are ready, add sour cream to the pan and simmer all together for 5 minutes with the lid closed.

12. The finished dish is decorated with chopped parsley and can be served on the table.

Bon appetit!