To prepare these delicious dumplings with meatballs, start by boiling the meat cut into pieces, including sausages, in salted water. Make sure to remove the foam that forms on the surface, as this will result in a cleaner and tastier dish. Once the meat is boiled, let it cool, then pass it through a meat grinder along with the garlic and fresh parsley. Here, the flavors will combine perfectly, offering an unmistakable taste.
Next, add the egg, flour, salt, and pepper to the minced meat mixture. It is recommended to use two eggs and two tablespoons of flour to better bind the mixture. Mix everything very well so that the ingredients are homogenized. Use your hands to form smaller meatballs. These will be boiled in salted boiling water for about 10 minutes. After they are boiled, carefully remove them and let them drain in a colander, being careful not to throw away the water they were boiled in, as it will be used later.
Meanwhile, prepare the dough. In a separate pot, boil the potatoes in salted water. Once they are boiled, drain them and let them cool, then peel them and pass them through a meat grinder. Mix the potato puree with the flour, egg, salt, and pepper, homogenizing the mixture very well. You may need to add more flour than the initial 200 g, so adjust as needed, but try not to overdo it, as the dough should remain soft and elastic.
On a well-floured work surface, I suggest working quickly to prevent the dough from softening. Roll out the dough into sheets of 3-4 mm thickness, from which you cut circles or squares. Each piece of dough will wrap around a meatball, and this operation will be repeated until all the ingredients are used up.
After you have shaped all the dumplings, place them in a greased baking dish. In a separate bowl, dilute the tomato paste with the broth and the water in which the meatballs were boiled, adding a tablespoon of sugar and pepper to taste. Homogenize the sauce and pour it over the dumplings, so they absorb the flavors.
Sprinkle grated cheese on top and bake everything in a preheated oven at medium temperature, leaving the dish to bake for 25-30 minutes. The dumplings will turn golden and appetizing, and the aroma will fill the entire kitchen. They are served hot, alongside a spoonful of sour cream, which will perfectly complement this delicacy. Enjoy your meal!
Next, add the egg, flour, salt, and pepper to the minced meat mixture. It is recommended to use two eggs and two tablespoons of flour to better bind the mixture. Mix everything very well so that the ingredients are homogenized. Use your hands to form smaller meatballs. These will be boiled in salted boiling water for about 10 minutes. After they are boiled, carefully remove them and let them drain in a colander, being careful not to throw away the water they were boiled in, as it will be used later.
Meanwhile, prepare the dough. In a separate pot, boil the potatoes in salted water. Once they are boiled, drain them and let them cool, then peel them and pass them through a meat grinder. Mix the potato puree with the flour, egg, salt, and pepper, homogenizing the mixture very well. You may need to add more flour than the initial 200 g, so adjust as needed, but try not to overdo it, as the dough should remain soft and elastic.
On a well-floured work surface, I suggest working quickly to prevent the dough from softening. Roll out the dough into sheets of 3-4 mm thickness, from which you cut circles or squares. Each piece of dough will wrap around a meatball, and this operation will be repeated until all the ingredients are used up.
After you have shaped all the dumplings, place them in a greased baking dish. In a separate bowl, dilute the tomato paste with the broth and the water in which the meatballs were boiled, adding a tablespoon of sugar and pepper to taste. Homogenize the sauce and pour it over the dumplings, so they absorb the flavors.
Sprinkle grated cheese on top and bake everything in a preheated oven at medium temperature, leaving the dish to bake for 25-30 minutes. The dumplings will turn golden and appetizing, and the aroma will fill the entire kitchen. They are served hot, alongside a spoonful of sour cream, which will perfectly complement this delicacy. Enjoy your meal!
Ingredients
For the meatballs: -600 g pork meat (smoked sausages) -1-2 eggs -1-2 tablespoons flour - salt - pepper -5 cloves of garlic -green parsley For the dough: -1 kg potatoes -1 egg -200-300 g flour - salt - pepper We also need: -50-100 g grated cheese -100-150 g sour cream -150 g tomato paste -250 ml thick broth -1 tablespoon sugar - oil for the pan