Cook the rice.

Peel the red onions and cut them into brunoise (very small cubes).

Finely chop the parsley and garlic.

Briefly hold the old bread rolls under running water, then wring them out.

Cut the tomatoes into small cubes.

Peel the carrots and cut them into thin wedges.

Mix the mince with the onions, garlic, parsley, paprika powder, wrung-out bread rolls, salt, and pepper. Let it sit in the fridge for half an hour.

After half an hour, form the mince mixture into equally sized small balls.

Heat oil in a pan. Sear the meatballs in it.

Fill the pan with water so that the balls are covered.

Once the water has reduced, add the tomatoes and mash them with a fork.

Finally, season with the Italian herb mix, salt, and pepper.

Steam the cut carrots for approx. 2min in steam.

Then lightly salt them.

Place a ball of rice in the center of a deep plate, lean the carrot wedges around it, and put the meatballs with the sauce on top.

Enjoy your meal!!!