How to cook:

Peel and wash the vegetables. Mix the minced meat with the eggs, finely chopped onions, grated carrots, grated and squeezed potatoes, soaked and squeezed bread, chopped dill, grated garlic, salt and pepper. Shape the mixture into balls, roll them through flour, then fry in oil. Separately, bring to a boil 1 or 2 litres of water, add 140 g of Kralex Provenҫale tomato sauce and mix with a whisk for about 3 minutes. Put the meatballs into the sauce and simmer together for another 5 minutes. Serve with chopped green parsley.