1 . Stage
Pass the fish fillets and squid carcasses through a meat grinder or chop them in a blender. Add finely chopped onion, egg, salt and pepper to taste. Stir to mix.
2 . Stage
Boil barley in salted water until tender, cool, add to the stuffing, mix.
3 . Stage
Sauté the flour in vegetable oil until golden, add onion chopped in half rings, peppers chopped in julienne (I did not have peppers in the fridge, I took a dry mix of bell peppers 1 tbsp), grated carrots. Pour oil, if necessary, and stew until the vegetables are soft.
4 . Stage
Add pepper and ground pepper, salt, tomato paste, stir, and simmer for 5 minutes.
5 . Stage
Form the meatballs. I make large ones, you can make them smaller if you want.
6 . Stage
Baste the meatballs, put them in a mold, pour 1-2 tbsp. of vegetable oil and send it to a preheated 180 degrees for about 15 minutes. You need to let the meatballs lightly brown.
7 . Stage
Place the stewed vegetables on the meatballs and return to the oven. Bake until cooked through 15-20 minutes. Use your oven as a guide!