Boil the brisket (I do skin and bones, so it turns out delicious). Bones to choose from, cut the meat into small pieces. Broth to keep.

Millet (about 100g, I'm doing the eye) boil milk with water (preferably very well to tenderize), salt, add the butter.

Chicken, gradually adding millet, crushed with a blender. Porridge is better to add gradually to obtain a paste-like consistencey, if you overdo it, the meatballs will turn out solid. If the stuffing is too dense, you can add broth. Draw Your attention to the fact that the blender, we grind in the beginning (you can also use a meat grinder). When the beef is sufficiently homogeneous, then stir with a fork or spoon to form he still held.

The stuffing squeeze the garlic, salt, add spices, and mix everything carefully. Of course, tastier and greens, but I have at the time of cooking it was not. Hands sprinkle with flour (I have oatmeal and wheat equally), to form the meatballs.

Fry on a heated pan in vegetable oil.

If the dish is to be served to children or people with gastrointestinal problems, then garlic and spices, you can put a little less, and cook the meatballs better for a couple.