Chicken Meatballs in Sour Cream Sauce with Mashed Potatoes

Soak the bread in water. Put the soaked bread, chopped onion, and garlic into a blender and process until smooth. Mix this into the ground chicken, season with salt and pepper, and combine thoroughly. Shape into small meatballs.

Brown them in a hot skillet until lightly golden, then transfer to a plate.

In the same skillet, sauté the chopped onion, bell pepper, and grated carrot for about 5 minutes. Sprinkle in the flour and stir well. Whisk together the sour cream and water, then add to the vegetables and stir until smooth.

Return the meatballs to the skillet, cover, and simmer over medium-low heat for 20–25 minutes, stirring occasionally. Season to taste with salt and spices at the end. If the sauce becomes too thick, add a splash of water.

Cut the potatoes and boil in salted water until tender. Drain, then mash thoroughly. Add milk and butter, and mash until smooth and creamy.