Ingredients:
Instructions:
Mince cooled meat with egg, onion, breadcrumbs, oregano, pepper and salt twice using the meat grinder at medium speed ● Roll the mixture into 20 small balls
In a pan, fry the balls on a spoon of lard until golden and take them out
Melt a spoon of butter in a pan and dust it with flour, stir and make roux ● Add hot broth little by little and stir until you get a smooth sauce ● Leave it thicken over low heat ● Serve with the balls, along with potatoes and preserved cranberries