Wash the millet well under running water and pour boiling water over it for 10 minutes.
Drain the millet with water, throwing it on a sieve.
Add salt, paprika, starch, garlic powder and millet to the chicken mince.
Just make a reservation: if you are preparing minced chicken breast, then you should add a couple of spoons of sour cream to it. Otherwise, the meatballs will be dense. I cook minced chicken thigh, so sour cream is not needed.
Mix the minced meat thoroughly.
In a deep frying pan or saucepan, heat the sunflower oil. Put the carrots grated on a large grater in the pan.
Fry for a couple of minutes. The fire is active.
Then add the chopped onion to the carrots and cook the vegetables for another three minutes.
Then add the chopped bell pepper and chopped tomatoes to the carrots and onions. Simmer the vegetables under the lid for ten minutes.
The weight of already peeled vegetables is given.
Pour 200-250 ml of water or broth into the pan. (chicken, vegetable) You can add a spoonful of tomato paste to the sauce for color. (autumn tomatoes are not so bright) Let the sauce boil.
Form meatballs from minced meat (each 85-90 g), put meatballs in the sauce.
Pour the sauce over the meatballs, cover the pan and cook the dish over a moderate heat for 15-20 minutes. Then turn off the heat and let the dish stand under the lid for another 15 minutes.