Mix the minced meat with the finely chopped onion head, a pinch of savory and black pepper. Prepare small meatballs, arrange them in a tray. Add a little water and sprinkle them with oil. Bake in a preheated oven until ready.
Sauté the sliced carrot and the second onion head in a pot until soft with the fat from the baking of the meatballs and a glass of water. Add the paprika, tomatoes and dilute with 2 cups of hot water.
Peel the potatoes and cut them into cubes. Add them with the spices and peas. Simmer the dish for about 20 minutes, then thicken with the diluted flour.
Finally, add the baked meatballs. Serve 3 per portion.