How to make
Knead the mince with the rice, 1/2 head of finely chopped onions, the egg and savory. Put it for 30 min. in the fridge and then form meatballs with wet hands.
In the meantime, braise the rest of the onions in the oil. Once softened, add the grated carrot, then after 2-3 min. add the grated tomatoes. Sprinkle the sauce with flour and paprika and while stirring nonstop pour in a little hot water.
Bring the sauce to a boil and drop the meatballs in it, making sure the sauce covers them fully. If not fully submerged in it, add a little more hot water.
Season with salt, black pepper and bay leaf and let the dish simmer on low heat until the sauce thickens and the rice is ready. Serve the dish hot, sprinkled with finely chopped parsley.
