Hedgehog Meatballs with Vegetables in Tomato-Sour Cream Sauce

Mix your ground meat with rinsed rice, an egg, salt, and pepper. Wet your hands and roll into balls about the size of a large egg.

For the sauce, whisk together water, tomato paste, and sour cream. Season with salt and pepper to taste.

Slice the onion into half-moons, dice the bell pepper into small pieces, and grate the carrot on a box grater.

Spread the vegetables in a deep skillet or pot. Pour the sauce over top and bring to a simmer over medium heat.

Carefully nestle the meatballs into the hot sauce. Lower the heat, cover with a lid, and braise for about 35–40 minutes.

If the sauce reduces too quickly, splash in a little water—it should almost completely submerge the meatballs.