Chicken Meatballs in Sour Cream 2

Ingredients

Wash the chicken fillet under running water and pat it dry a little. Pass it through the meat grinder and put the mass in a deep bowl. Peel the garlic and onion and grind them in the meat grinder. Add salt, pepper, your favourite spices and fresh crushed herbs to taste.
When cooking meatballs in sour cream, it is best to use a little milk (you can take cream) to make the filling juicier. Form small meat balls from the resulting mass.
In a small bowl, pour the flour and roll each meat ball on all sides. If you wish, you can also use breadcrumbs.
In a pan, heat a little vegetable oil and fry the meatballs over medium heat.
In a separate pan, in a little vegetable oil, saute the peeled and grated carrot. Add the sour cream and a little tomato paste for colour. Add a pinch of salt and black pepper and bring to a boil. The chicken meatballs in sour cream can also be finished in the oven at home (if needed).
Place the fried meatballs in the boiling sauce and let them soak for 10 minutes over low heat. Then you can add some grated vegetables to the pan - and you can serve the dish at the table.