Another invention of my talented Hubby. We had a pack of minced beef and we got pearl barley - which is very popular in Poland. It's used instead of noddles in soups or as an addition to sauces. Hubby had an evening free so he decided to relax in the kitchen. The result was delicious - especially, that we almost forgot how good is the pearl barley... I'm giving you the recipe for meatballs and sauce, as you can serve it almost with everything.

How to make it...

- 1 pound minced beef
- 2 eggs
- 2 cloves of garlic
- 1 shallot, chopped
- salt, pepper, paprika and soy sauce
- 1/3 cup breadcrumbs
- flour or breadcrumbs for coating the meatballs
- oil for frying
- 1 can (360 g) pureed tomatoes
- 1/2 cup chicken stock
- 1 shallot, chopped
- 5 big mushrooms, chopped
- 1 tablespoon butter, for frying the mushrooms and shallot
- salt, pepper
- 1 teaspoon brown sugar (if the sauce is to acidic)
- 1 teaspoon lemon juice (if the sauce is too sweet)

Mix the meat with all the ingredients, it has to be an 'uniform mass'. Form a little meat balls and coat them in breadcrumbs or flour. Fry them till golden brown.
Fry shallot and mushrooms till tender. Take a big pot and put tomatoes, stock, fired vegetables and season. If it's too acidic or too sweet season to your taste. When it's boiling add meatballs and boil them for few minutes so the tastes of sauce and meat can mix together well.
Serve hot with your choice of pasta, rice or as we did - with pearl barley.