Juicy Meatballs with Rice and Carrots

Begin by boiling the rice. Make sure to cook it just enough so that it is slightly undercooked, as it will finish cooking in the meatballs.

Finely chop the onion and sauté it in butter over medium heat until it turns golden brown. This will add a delicious flavor to the meatballs.

Using a grater, shred the carrot into fine pieces. This will help it blend better with the meat mixture and enhance the flavor.

In a mixing bowl, combine the slightly undercooked rice, ground chicken, sautéed onion, grated carrot, and the egg. Season with salt and pepper to taste, then mix everything thoroughly until well combined.

Take portions of the mixture and roll them into round balls, about the size of a golf ball. Ensure they are well-formed for even cooking.

Heat vegetable oil in a skillet over medium-high heat. Add the meatballs in batches, frying them on both sides until they are golden brown and cooked through.

In a separate bowl, mix together the tomato paste, sour cream, flour, water, salt, and pepper. Stir until smooth and well combined.

Pour the sauce over the browned meatballs in the skillet. Cover with a lid and let them simmer for about 15 minutes, or until fully cooked through. The cooking time may vary depending on the size of your meatballs and the type of ground meat used.

Once cooked, garnish with fresh herbs of your choice. Serve the meatballs hot, solely with the delicious sauce for a satisfying meal!