Beef meatballs in sauce

1. Boil the rice until half cooked in 2.5 tablespoons of water and let it cool. This step can be done in advance, the rice is stored in the refrigerator for 3 days for sure.
2. Peel the onion and garlic. Chop three quarters of the onion as small as possible. Also chop the garlic.
3. Mix ground beef with rice, add egg, salt and pepper to taste, chopped garlic and onion. Knead the minced meat well until smooth and smooth (relative).
4. Grease the oven pan with vegetable oil. With wet hands, shape the meatballs and put them in the mold in one layer. If there are any left, freeze, leave for a second visit or simply fry in a frying pan.
5. Peel the carrots. Cut the remaining onion into cubes. Grate the carrots on a medium grater. Dilute 3 tsp. flour with a slide in 0.5 tbsp. water with salt.
6. Heat the vegetable oil in a frying pan and fry the onion. In the middle of frying, add the carrots. Add the tomato paste and fry, stirring. Add 2-3 cups of water, water with flour, salt and pepper to taste. Let it boil. Add the greens (fresh or frozen). Boil a little and remove from heat.
7. Preheat the oven to 180 degrees. Pour the meatballs with vegetable frying with gravy and put them in the oven for half an hour.
Enjoy!