Belyaschi

Ingredients for 30 servings:

• 500 g flour
• 1 cube of yeast
• ½ tsp salt
• ¼ liter of warm water
• 50 g margarine, soft
• 500 g minced meat, half and half
• 1 medium-sized onion(s), chopped
• 1 egg(s)
• Breadcrumbs
• salt and pepper
• Paprika powder
• Garlic
• Oil, for frying

Instructions

Working time approx. 1 hour; Rest time approx. 50 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 2 hours 20 minutes

Papa’s meatballs in a dressing gown

Dough: Dissolve yeast in a little water and sugar and let it rise. Then mix all ingredients into a smooth dough and let it rise for about 20 minutes. Roll out the dough to about 1 cm thick and use a cup to cut out round cookies. Minced Meat: Mix all ingredients. I season the meatball dough particularly heavily with the specified spices. Form meatballs about 4 cm in size and place them on the cut-out cookies. Seal the dough at the sides so that only part of the meatball is visible on top. (They look like coins.) Once all the coins are filled with the minced meat, they need to rise for another 30 minutes. I place them on a baking sheet lined with parchment paper. Once the coins have visibly increased in size, add about 1/2 cm of oil to the pan. When the oil is hot enough, place the coins in the oil with the meatball faces on. There they will cook until golden brown. Then cook the other side golden brown. Drain on kitchen paper and serve.