Pan-Fried Meatball 'Hedgehogs' in Tomato-Sour Cream Sauce

Run the onion and meat through a grinder.

Mix all ingredients together and knead well.

Shape into small meatballs.

Coat the meatballs in flour and sear them on all sides in hot vegetable oil without a lid for about 8 minutes.

Mix the tomato paste, salt, and ⅔ of the hot water, then pour over the meatballs.

The liquid should come halfway up the meatballs. Add more boiling water if needed.

Add a bay leaf.

Braise covered over medium heat for 15 minutes.

Whisk together the remaining water and sour cream, add flour, and stir until completely smooth with no lumps.

Pour the sour cream mixture over the meatballs and gently stir by tilting the pan.

Simmer covered over low heat for 20 minutes.