Ingredients: minced turkey, medium onions, Small carrots, rice (dry weight), Tomatoes or tomato, Laurel leaf, Salt (ground and peas), water (if you do not take a tomato, but tomatoes), Pepper, Vegetable oil for frying, an egg, garlic
Cooking method:
Boil 500 ml of water, add salt, add rice and cook for 8-10 minutes over low heat until half cooked.
Place the rice in a colander, rinse with running water and leave to drain.
Finely chop the onions and divide the resulting mass in half.
Combine, minced meat, rice, part of the onion. Beat in an egg, add salt and pepper, squeeze the garlic into a garlic press. Knead everything thoroughly and put in the refrigerator.
Combine the rest of the onion with carrots grated on a coarse grater. Fry over high heat for 5 minutes.
Pour in the tomato, (if you have tomatoes, then first you need to area them with boiling water to remove the skin and finely chop) add bay leaf, allspice and salt. Boil.
Remove the prepared mass from the refrigerator. Roll the meatballs with moistened hands in water and put in the prepared gravy so that the liquid reaches at least half of the meatballs. Simmer covered for 20 minutes, then turn over and another 10 minutes.
Boil the spaghetti, put on a plate, pour over the gravy and add the prepared meatballs. Bon appetit 😉