Recipe prepared by "the Book about tasty and healthy food" of 1952 ed. "MEATBALLS IN TOMATO sauce to Cook the minced meat, add finely chopped green onions (pre-enumerated and washed) or the head of grated onion and it all mix well. Then cut of meat balls weighing 20-30 grams each, roll them in flour and from all sides fry in oil in heated pan. Fried meatballs folded into a shallow pan, add the tomato puree, a Cup of beef broth, 1-2 Bay leaves, 5-6 peppercorns (or a tenth of the peppers) 2-3 cloves pounded with salt and garlic, cover the pan with a lid and simmer meatballs on low heat for 10-20 minutes, then season with salt, spoon spicy tomato sauce and when serving sprinkle finely chopped parsley. On a garnish give boiled rice, buckwheat porridge, fried potatoes or mashed potatoes. On 500 g meat (pulp) - 100 g green onions or a head of fresh cabbage, 1/2 Cup of tomato puree, 100 g of white bread, 2 tbsp flour and 2st. spoon of oil."