Ingredients for the Meatballs:
Two Onions (chopped & sautéed)
250g Beef mince
250g Pork mince
100g of Boiled rice
One egg
Salt, black pepper, bay leaf
And two tablespoons of sunflower oil
Ingredients for the tomato sauce:
Two Onions (chopped)
2-3 Cloves of garlic (crushed)
1 Tablespoon sunflower oil
200g of tomato paste (tomato purée)
Vegetable stock 500ml
Black pepper, bay leaf

Sautéed Onions:
Heat one tablespoon of oil in a frying pan. Add the chopped onions, a tea spoon of salt, black pepper and a couple of bay leaves to frying pan. Then fry on low heat until clear and tender (about 5-7mins). Remove onions from heat and leave to cool down.
Meatballs:
In a large bowl, mix the pork mince and beef mince, together with the raw egg, sautéed onions and boiled rice. Wet your hands and make the meatballs from this mixture.
Heat the remaining tablespoon of oil in a frying pan and cook the meatballs on medium heat for 10-12 minutes or until brown, turning occasionally. There is no need to cook them all the way through. Remove the meatballs and leave them to one side.
Tomato Sauce:
Heat one tablespoon of oil in a large deep pan and add the chopped onions to soften them, together with a couple of bay leaves, black pepper and the crushed garlic cloves. Stir in the tomato purée and continue cooking for a minute before adding the vegetable stock.
Cooking:
Submerge the meatballs in the tomato sauce, and then top up with extra stock if needed. Put a lid on the pan and simmer for about 30 minutes.
Serve Meatballs with spaghetti or mash potatoes. Priyatnogo Appetita!