In a large bowl, add the minced meat, grated carrots, grated potato, 2 finely chopped onions, and eggs. Add finely chopped dill and parsley.
Season the mixture with garlic powder, salt, and pepper. Add the flour and mix everything together thoroughly by hand.
With wet hands, form the mixture into small meatballs.
Heat oil in a pan and fry the meatballs in batches until browned and cooked through. Remove them to a paper towel-lined dish to absorb excess oil.
To make the sauce, heat a little oil in a separate pan and sauté 1 chopped onion and the chopped bell pepper until slightly softened.
Pour in the water and tomato juice, and let it simmer until the vegetables are very soft and the sauce thickens slightly.
Stir in the cooking cream, dried basil, and extra salt and pepper to taste. Mix well and let it simmer for about 5 minutes.
Add the fried meatballs to the sauce, stir gently to coat, and simmer for another 5 minutes.
Garnish with the remaining freshly chopped parsley and serve hot, preferably with mashed potatoes.
Cook it hands-free.
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