Spread the minced meat in a bowl. Salt and pepper and carefully knead the minced meat (preferably with your hands). Finely chop the onion, garlic, too (you can squeeze it out), grate the potatoes and send everything to the mince. There is starch in the potato and it will not let the meatballs fall apart. We won't need the egg! Again, all carefully knead. Put in the refrigerator for at least 1 hour, so that the minced meat is ripe, and you can stay longer. Minced meat can be made at home and while you get to nature, it will ripen and the meatballs will be tastier and juicier.
Roll the minced meat balls. You don't need to make large ones, otherwise they will fly off the skewers. Optimal size of a ball with a large walnut. From this amount of minced meat, I got 15 pieces of meatballs. We prepare skewers, cherry tomatoes (I picked up a larger size, about the size of meatballs) and red onions, which need to be cut into rings without separating, about 0.4-0.5 cm wide. The onion must also be selected in size to match the meatballs. We put all the ingredients on skewers, alternating. Spread on the grid. It is necessary that the skewers on the bars were hung. You can of course put it on, but grease the grill with fat, otherwise the meatballs will stick. Put on the grill and bake for 20-30 minutes. If you will make such meatballs in the oven under the grill, then put the tray down, the juice and fat will drip. Meatballs are ready.
Serve! Light, tender, flavorful and very juicy, and this is because we add raw grated potatoes to the minced meat. Heartfelt!