Chicken Rice Meatballs (Tefteli)

 Meatballs are a comfort food enjoyed around the world Jasmine rice has a pleasant aroma,  partially cooking the rice adds moisture to the meatballs and ensures that the rice becomes nice and tender, even on the inside of each meatball. This is traditional Russian tefteli. My husband's favorite food.

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,
Parsley flakes,dill.

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 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.
Make big balls, dip in flour. Put in the frying pan on high heat. Cook for a few min until brown color. 
Or put em in the oiled baking sheet and bake for 30 min on 350F.

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.