Sea fish meatballs with vegetables

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!