Classic Tsarigrad Meatballs with Mashed Potatoes

Peel and cut the 250 gr Potatoes into uniform cubes.

Place the potato cubes in a pot, add 400 ml Water, and simmer over medium heat for 15 to 20 minutes until completely tender.

In a bowl, thoroughly mix and knead the 200 gr Minced meat mixture, ¹/₄ head Onions, ¹/₂ piece Eggs size M, 20 gr Breadcrumbs (fine), ¹/₂ tsp Ground cumin, ¹/₂ tsp Table salt, ¹/₄ tsp Black Pepper - Powder, and 6 gr Parsley.

Shape the meat mixture into small, bite-sized round meatballs and dredge them lightly in 15 gr Flour.

Heat 2 ¹/₄ tbsp Sunflower oil in a large skillet over medium-high heat and fry the meatballs for 6 to 8 minutes, turning them frequently until golden brown and cooked through.

Drain the cooked potatoes thoroughly and mash them while still hot with 20 gr Butter, 50 ml Milk (whole), ¹/₂ tsp Table salt, and ¹/₄ tsp Black Pepper - Powder until smooth and fluffy.

Divide the warm mashed potatoes among serving plates, arrange the golden meatballs on top, and garnish with 4 gr Parsley before serving.