Tefteli

Instructions

1. Finely chop the onion and fry it for 5 minutes in the oil until golden. Let it cool.
2. Crumble the bread into the milk and let it soak for 5 minutes, then lightly squeeze it.
3. In a bowl, mix the meat, cooled onion, bread, egg, salt and pepper. Mix just enough to combine.
4. Shape into meatballs about 4 cm across, then roll them lightly in flour.
5. Brown the meatballs in the remaining oil over medium heat, 3 minutes per side. Remove them.
6. In the same pan, dissolve the tomato paste in the stock, add the bay leaf and bring to a gentle simmer.
7. Return the meatballs to the sauce, cover and simmer gently for 15 minutes.
8. Remove the bay leaf, stir in the crème fraîche and paprika, then serve with potatoes boiled in water.