Baked meatballs with tomato sauce

Ingredients

For the meatballs

• 500 g ground pork shoulder
• 2 medium onions (300 g)
• 3 medium potatoes (450 g)
• 2 garlic cloves
• 1 tablespoon tomato paste
• 2 eggs
• 1 teaspoon salt
• 1/2 teaspoon ground pepper
• 1 teaspoon sweet paprika
• 15 g fresh dill
• 150 g flour

For the sauce

• 50 ml oil
• 2 medium onions (300 g)
• 2 garlic cloves
• 1 medium carrot (100 g)
• 3 tablespoons tomato paste
• 240 ml water
• 1 teaspoon sugar
• 1/2 teaspoon salt
• 1/4 teaspoon ground pepper
• 15 g fresh dill

Preparation

1. For the meatballs, finely chop 2 medium onions and 2 garlic cloves. Peel 3 medium potatoes, grate them finely and squeeze the liquid out well with your hands. Put everything in a bowl with 500 g ground pork, 1 tablespoon tomato paste, 2 eggs, 1 teaspoon salt, 1/2 teaspoon ground pepper, 1 teaspoon sweet paprika and 15 g chopped dill. Mix well. 2. Put 150 g flour on a plate. Shape the meatballs, coat them in flour and arrange them on an ungreased, unlined baking tray. Bake at 200°C for 35-40 minutes, until browned and cooked through. 3. While they bake, heat 50 ml oil in a saucepan. Finely chop 2 medium onions and 2 garlic cloves for the sauce, grate 1 carrot coarsely and cook all the vegetables for 5 minutes, until the onion softens. 4. Add 3 tablespoons tomato paste, 240 ml water, 1 teaspoon sugar, 1/2 teaspoon salt and 1/4 teaspoon ground pepper. Simmer the sauce for 20-25 minutes, then take it off the heat and stir in 15 g chopped dill. Serve it over the meatballs.