Preparation:
1. Finely chop the black onion heads, three cloves of garlic and half a bunch of parsley. Fry onion slices in a pan over heated oil.
Slices of bread are torn into pieces, placed in a bowl, torn into pieces, placed in a bowl and poured over with milk. Squeeze out the excess milk with the softened bread.
2. Place the meat in a large bowl, knead the bread, cut three cloves of garlic, add the egg, half a bunch of chopped prosciutto, 1 tablespoon of seasoning mix, salt, pepper, the fried onions, stir, and then knead the contents by hand until the ingredients are combined.
We form meatballs from the mixture. Roll the meatballs in cornmeal and fry them in a pan in a large amount of heated oil. Add a cube of soup to the sherpa on the stove with about 500 ml of water. Finely chop the other half of the parsley bunch and the remaining two cloves of garlic.
3. In another pan, fry the flour in heated oil and stir with a food processor. When the flour turns golden yellow, add 2 chopped garlic cloves, pour the soup and mix with a whisk. Add mustard and stir.
Place the baked meatballs on a paper-lined plate to absorb unnecessary fat. In a pan with the sauce, add the sour cream, the remaining chopped parsley, mix with a wire, add the spice mix, pepper and salt.
4. Then add the baked meatballs with the sauce to the pan. Simmer the contents for 10 minutes. Arrange the meatballs in a deeper plate and pour the remaining sauce from the pan over them
