For the Meatballs

• 1.1 lb (500 g) minced meat
• 2 large eggs
• ½ cup (70 g) breadcrumbs
• 1 cup (100 g) grated cheese
• 1 medium onion
• 2 cloves garlic
• 2 teaspoons (10 g) smoked paprika
• 1 teaspoon (5 g) oregano and mixed herbs
• Flour for dusting
• Oil for frying (e.g., vegetable or canola oil)

For the Mashed Potatoes

• 5 medium potatoes
• 3.5 tablespoons (50 g) butter
• ⅓ cup (100 ml) milk
• Salt to taste

For the Creamy Sauce

• About 1.5 tablespoons (20 g) butter
• 1 small onion
• 2 cloves garlic
• 2 tablespoons (20 g) flour
• ⅓ cup (100 ml) fresh cream (heavy cream)
• Salt and black pepper to taste
• Chopped parsley for garnish

1. Prepare meatball mixture: Beat the eggs lightly in a bowl. In a large mixing bowl, combine minced meat with oregano, mixed herbs, and smoked paprika. Add beaten eggs and breadcrumbs. Mix thoroughly until the mixture feels elastic and uniform.

2. Sauté aromatics: Finely chop the onion and slice garlic cloves. Heat oil in a pan over medium heat, add onion and garlic, and cook for 5-7 minutes until softened and fragrant. Set aside to cool slightly.

3. Add cheese and aromatics: Grate the cheese and fold it into the meat mixture along with the sautéed onion and garlic. Mix well. Let the mixture rest for about 10 minutes for flavors to meld.

4. Shape and fry meatballs: Lightly oil your hands to prevent sticking. Form the mixture into evenly sized meatballs. Dust each one lightly with flour. Heat oil in a frying pan over low heat, then cook meatballs for about 5-7 minutes per side until golden brown and cooked through.

5. Make mashed potatoes: Peel potatoes and chop roughly for even cooking. Boil in salted water for 15-20 minutes until tender. Drain well, then mash with butter and milk until smooth and creamy. Adjust salt to taste.

6. Prepare creamy sauce: In a clean pan, melt butter over medium heat. Finely chop an onion and crush garlic cloves, then add to butter and sauté until soft. Season with salt and black pepper. Stir in flour to form a roux; cook for 1 minute while stirring gently to avoid lumps. Slowly whisk in fresh cream, stirring until the sauce is smooth and creamy.

7. Combine and simmer: Return meatballs to the pan with the creamy sauce. Simmer gently for 5-10 minutes on one side, then turn and cook on low for another 15-20 minutes. This helps the meatballs absorb the sauce flavor fully.

8. Finish and serve: Sprinkle chopped parsley over the meatballs and sauce. Serve immediately with the creamy mashed potatoes, pouring sauce generously over all.