Fluffy meatballs in creamy sauce. Your mother-in-law will be impressed

Meatballs make a great meal for the entire family. They're brought to life by a delectable creamy sauce that can be paired with groats, rice, or potatoes. While you can use minced pork for the meatballs, I personally believe that turkey or chicken leg meat is a better choice. Why? These options are relatively fatty yet lighter and less calorific than pork.

Ingredients needed:

• 1.1 lbs ground chicken leg meat,
• 2.1 cups of broth,
• 1 egg,
• 1 onion,
• 1 carrot,
• 2 cloves of garlic,
• 3 tablespoons of semolina,
• 3 tablespoons of cream or Greek yogurt,
• 2 tablespoons of soy sauce,
• Dill to taste,
• Salt to taste,
• Pepper to taste,
• Oil for frying,
• Flour for thickening the sauce and for coating the meatballs.

Method:

1. Peel the carrot and grate it using the coarse side of a grater. Finely chop the onion and garlic.
2. In a bowl, combine the meat, egg, onion, garlic, semolina, salt, and pepper. Thoroughly knead the mixture with your hands.
3. Form the mixture into meatballs. Wetting your hands will make this task easier. Coat the meatballs in flour.
4. Fry the meatballs in hot oil until they are golden brown on both sides.
5. Remove the meatballs and add the grated carrot to the same pan.
6. Add the soy sauce to the pan and fry for a moment. Pour in the broth and sprinkle with dill.
7. Once the liquid begins to boil, add the meatballs back to the pan. Cover everything with a lid and simmer the dish for 20 minutes over low heat.
8. In a separate bowl, combine a bit of the sauce with the Greek yogurt or cream and a teaspoon of flour. Mix these ingredients together and add them to the pan.
9. Stir the mixture until the sauce thickens. Add extra salt and pepper to taste.
10. Allow the dish to cook for an additional 5 minutes, stirring occasionally.