In a bowl, combine the chicken mince, one grated onion, minced garlic clove, salt, spices, boiled rice, and an egg. Mix well and form into meatballs.
Fry the meatballs in a pan with vegetable oil on both sides until browned, then set aside.
Chop the second onion and grate the carrot. Fry them in a pan for 5 minutes.
In a separate cup, mix 400ml of water with tomato paste, salt, black pepper, dried garlic, and dried paprika. Pour this mixture into the pan with the sautéed vegetables.
Add the fried meatballs back into the sauce, cover with a lid, and simmer for 15 minutes.
Mix the remaining 100ml of water with starch and pour it into the pan to thicken the sauce. Stir gently and cook for another 5 minutes.
Sprinkle the finished meatballs with chopped fresh dill before serving.
Cook it hands-free.
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