Meat soaked in milk white bread (bread a good squeeze) and onion mince, season with salt and pepper. Next, I kneaded the meat by hand as the dough, gradually adding about 1/2 Cup of milk (this is necessary to ensure that the meatballs were juicy and tender). Do not have to add so much milk in the process of kneading you should feel that the meat was saturated with moisture. At the end of mixing I added chopped garlic, but it's not for everybody

Cooked minced stormoen small balls (slightly larger than a walnut), roll them in flour and put in one layer in a baking pan

Now for the sauce. In the recipe I pointed out that it is best to use tomato homemade pasta, if such was not (as in my case) you can use canned tomatoes, grated on a grater, or, even better, fresh after removing them from the skin

Onion cut into half rings sent to a deep pan with hot vegetable (or olive)oil, fry it until Golden brown...

... we cooked add tomato paste, spices to taste (I like Basil and oregano), salt I did not add it, pepper. You can also add chopped garlic. Saute for 5 minutes.

... you can now add flour and fry for another few minutes, stirring constantly to avoid lumps, turn off the heat; that's what I got

Add 1/2 Cup hot water or broth, while well stirred

Now let us pour the resulting sauce on our meatballs and put them in a preheated oven (medium temperature) for 30 minutes.

That's what I did. When serving, sprinkle with green onions or petrushechka. Bon appetit.