Recipe from Winiary's portal.

- minced meat: 500 g
- breadcrumbs (from bread rolls): 3 tbsp
- eggs: 2
- parsley leaves: 1 tbsp
- homemade bullion: 500 ml
- water: 500 ml
- salt, pepper

Sauce:
- leek: 200 g
- butter: 2 tbsp
- flour: 1 tbsp
- horseradish: 1 tsp
- sweet cream 30%: 50 ml
- salt, pepper

1. Mix meat with breadcrumbs, eggs and chopped parsley
2. Add salt and pepper.
3. Form 8 balls.
4. Boil bullion with water, add meatballs and cook for 30 minutes on low heat.

Prepare sauce:
1. Cut leek lengthwise (into strips).
2. Melt the butter in pot, add leek, fry until translucent, sprinkle with flour, add 1 glass of bullion from meatballs.
3. Cook until tender.
4. Add horseradish, cream salt and pepper, then blend it.
5. Add drained meatballs (or pour sauce to drained meatballs) and stew for 5 minutes.

Serve with potatoes.