minced meat – 600 g mixture
rice – 50 gr
egg – 1
savory – 2 pinches
onion – 1 ½ heads
oil – 5 tbsp
tomatoes – 2
carrots – 1
flour – 1 tbsp
red pepper – 1 tsp
bay leaf – 1/2 leaf
salt – to taste
Knead the minced meat with rice, half a head of finely chopped onion, the egg and savory.
Put it for 30 minutes in the refrigerator and then with moistened hands, shape the meatballs.
Meanwhile, fry the remaining onion in oil.
When softened, add the grated carrot, and after 2-3 minutes add the grated tomatoes.
Sprinkle the sauce with flour and paprika and, stirring constantly pour a little hot water.
Boil the sauce and meatballs drop it, making sure the sauce to cover them . If you do not cover, top up a little hot water.
Season with salt, pepper and bay leaf and let the dish simmer on low heat to thicken the sauce and rice ready.
Serve the dish hot, sprinkled with chopped parsley.