1 lb any ground meat
1.5 cup cooked rice (cooked for 10 min, half way cooked)
2 onions (1 for saute and 1 to grind)
4 med carrots
1 red bell pepper (any color is fine)
1.5 cups heavy whipping cream and water to cover meatballs
Oil for saute
Salt, Pepper, coriander,Vegeta, Bay leaf, Garlic,
Peel and cut 1 onion in to small pieces. Saute with shredded carrots. Add to the rice meat mixture, reserving 1/4 for the gravy.
Cut Bell pepper in to small cubes.
Add to the mix. The other onion blend it and add it to the meat ( it make meatballs juicier).
Add egg and spices.
Leave about 1/4 carrots with onion for gravy.
Put in cooking pot add water to cover all meatballs.
Salt water add reserved sauteed carrots and onions. Boil for 20-30 min.
Add whipping cream. Boil for for 5 min. You can add 2 tbsp of flour or corn starch mixed with a little water to make the gravy thicker.
Take out extra fat.
Add minced garlic (optional).
Add parsley, dill. Turn off the stove.