Chicken meatballs with rice in tomato sauce

Wash the chicken fillet and pat dry with paper towels to remove excess moisture. Trim the meat from fat and films, cut into medium-sized pieces. Peel one onion, cut into 4 parts. Transfer the chicken fillet and onion to a blender bowl. Add 2 cloves of garlic, peeled.

Grind the ingredients into a thick, uniform mince. Transfer it to a deep dish.

Long-grain rice, rinse thoroughly, boil until half-cooked in salted water. Drain the rice in a sieve, rinse with cold water.

Add rice to the ground chicken.

Beat in 1 chicken egg, add salt and spices to taste.

Thoroughly mix the minced meat until smooth.

Moistening your hands in cold water, form round meatballs of equal size from the minced meat. Bread the blanks in wheat flour.

Place the meatballs on a frying pan with preheated oil.

Fry the products over medium heat until golden brown on both sides.

Make the tomato sauce. Peel the onion, cut it into a small cube. Put the vegetables in a frying pan with heated oil. Stirring, saute the onion over medium heat until golden brown.

Wash the carrots, peel them, and grate them on a large grater. Add the grated carrots to the onions. Mix and continue to fry the ingredients together over low heat until the vegetables are soft.

Add tomato paste, salt, and spices to taste. I used khmeli-suneli.

Pour hot water, chicken broth, or vegetable broth into the pan. Stir and bring the sauce to a boil.

Carefully place the fried meatballs in the tomato sauce. Covering the pan with a lid, simmer the chicken meatballs with rice over low heat for 15 minutes.

At the end of cooking, sprinkle the meatballs with finely chopped fresh dill.

Ready-made chicken meatballs with rice should be served hot with sauce.

Enjoy!