# Grate the
onion into the mixing bowl. Put the
onion juice aside to the use later for a different meal.
# Add rusk
flour, egg, salt and black
pepper onto the grated
onion and knead this mixture for about 8-10 minutes.
# Finally, add finely sliced parsley into the mixture. Knead the mixture again, until the parsley pieces lay in the mixture homogenously.
# Refrigerate the prepared mixture for 1 hour at least.
# Grease the baking tray. Pick egg sized pieces from the mixture. Firstly, roll them between your palms, then shape them as patties.
# Place the meatballs onto the greased baking tray. Place the tray into the oven which is 428 F. Cook them without drying, until their raw view disap
pear.
# Meanwhile, prepare the puree. Mash the boiled hot
potatoes with
milk. Add vegetable oil, salt and black
pepper in it, and mix it well.
# Place this puree onto the meatballs by a spoon, which is removed from the oven. Pour the mixture of
tomato paste and 1/2 cup of water, over the puree on the meatballs.
# Place the meatballs into the 428 F oven again. Cook them for about 15 minutes.
# Serve it hot.
