Mashed Potatoes with Meatballs in Tomato Sauce

Peel the potatoes, cut into large chunks, cover with water, season with salt and cook for 20–25 minutes after boiling, until easily pierced with a fork.

Drain the water, mash the hot potatoes with a potato masher, pour in warmed milk and add butter; stir until smooth and keep covered.

In a bowl, combine the pork-and-beef mince, cooked rice, egg and finely chopped onion. Season with salt and black pepper, knead well and shape into 16 small meatballs.

Roll the meatballs in wheat flour. Heat vegetable oil in a deep skillet and fry the meatballs for 3–4 minutes on each side until lightly golden.

For the sauce, dilute the tomato paste in water, add sugar, salt and black pepper. Pour the mixture over the meatballs, cover with a lid and braise over low heat for 20–25 minutes, turning them over once carefully.

If the sauce turns out too thin, remove the lid and simmer for another 3–5 minutes, so the flour from frying slightly thickens the sauce.

Spoon the hot mashed potatoes onto plates, top with the meatballs and pour over the tomato sauce.