Meatballs and potatoes with cornmeal

Recipe:

• 500 g of minced meat
• 3 eggs
• 4 spoons of cream
• 2 red onions
• Garlic, quantity as desired
• 1 spoon of ajvar
• 2 spoons of flour
• 1 pastry bag
• Fresh parsley
• Vegeta, pepper, turmeric, salt, red pepper, parsley chives
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Preparation:

Put minced meat, eggs, grated onions, sour cream, ajvar, flour, pastry, and spices as desired. The mixture will be thinner as it is, take out the amount you want with a ladle, put it on the heated oil, then flatten the removed piece of meat with a ladle and leave it to brown on one side, then turn it to the other side. When it browns nicely on both sides, the filling is ready. It is very important that you heat the oil at a higher temperature, and then reduce it so that the patties are lightly fried, so that they are baked inside.
Place the spritzed patties on a napkin to absorb the excess fat.

Potatoes with cornmeal:

Amount of potatoes as desired (I used 3 very large potatoes)
Peel the potatoes and cut them into slices about 5 mm thick, put the potatoes in a bowl, add oil, vegetables, red pepper, turmeric and mix well. Roll each potato in cornmeal, I used home-made cornmeal, if you don’t have it, you can also use polenta.
Arrange the potatoes on baking paper, bake in a preheated oven at 250 degrees until the potatoes are lightly browned. Cover the baked potatoes with a pan or cover them with aluminum foil, if you want them to be soft