Meatballs with Cheese in Mushroom-Onion Sauce with Dumplings and Beets

Add finely chopped onion, grated provolone cheese, egg, garlic, salt and pepper to the ground pork shoulder. Mix well, form small meatballs and fry for a few minutes. They can be slightly undercooked as they will finish cooking in the sauce.

In the same pan used for frying meatballs, sauté the onion, then add sliced mushrooms and cook until golden brown. At the end, add pressed garlic, season with soy sauce and pepper. Add the fried meatballs, pour in cream, and simmer until slightly thickened. Adjust seasoning to taste if needed.

Boil potatoes and while still warm, press through a ricer. Set aside one quarter of the mixture and replace with potato flour. Add salt and knead into a dough. If the dough is too loose, add more flour. Cook in salted boiling water until they float to the surface.

Grate cooked beets, add grated apple and chopped onion. Sauté everything in butter, adding a bit of vinegar, sugar, pepper and salt.

Caloric content is approximately 3500 kcal without dumplings and beets, with 168 g protein, 275 g fat, and 71 g carbohydrates.