Meatballs in a pot

Ingredients

500 g ground meat

100 g onion

50 ml milk

1 egg

flour for coating

50 ml fat

cumin

black pepper

200 g cream

10-12 olives

a little margarine

2 tbsp flour

200 ml broth

1 tbsp tomato paste

50 g dry wine

3-4 garlic cloves

black pepper

50 g potatoes

200 g carrots

150 g onion

100 g peas

100 g margarine

200 g flour

10 g sugar

15 g margarine

a little water

salt

The ground meat is mixed with finely chopped onion, black pepper, cumin, and milk. Knead well, shape into meatballs, roll in flour, and lightly fry.
Separately, fry the flour for the sauce, then dilute with the broth, season with salt, add the tomato paste, black pepper, and let it simmer for 5 minutes.
Peel the potatoes and cut them into cubes, the carrots into rounds, and the onion into long strips.
Fry them in margarine and mix with the peas.
Place half of the vegetables in the pot, arrange the meatballs on top, then the remaining vegetables, and pour the sauce over them.
Add the crushed garlic cloves and the boiling wine.
Seal the lid with dough and bake for 15-20 minutes.