Preheat the oven to 180 degrees Celsius/ 350 degrees Fahrenheit.
Combine: Finely chop the onion and grate the garlic cloves. Place them in a casserole dish of about 30x20 cm/ 12x8 inches. Add the oil, butter, salt, pepper, hot chicken stock, and hot water. Mix well until the butter is melted. Add the washed rice and dried thyme and combine it well.
Bake: Cover the dish tightly with aluminum foil. Bake for 30 minutes.
Combine: In a large bowl, combine ground meat, grated onion, and grated garlic, breadcrumbs, lightly beaten eggs, milk, chopped dill, paprika, thyme, Worcestershire sauce, salt, and pepper. Mix well.
Form meatballs. Take a heaped tablespoon of meat (or about 1/8 cup) and form meatballs with wet hands.
Fry in a bit of oil, in batches, for about 5 minutes per batch or until brown all over; they should only be browned and not thoroughly cooked through.
Remove and discard the aluminum foil. Nestle the meatballs into the rice and bake for 25 minutes until the rice and the meatballs are cooked through.
Serve: Sprinkle with parsley before serving.
Quick sausage meatballs: remove the casings from about 600 g/ 21 oz sausages, form meatballs, brown on the stovetop as instructed in the recipe. Ready-made frozen meatballs: defrost quickly on the counter. Place on the partially cooked rice and continue with the recipe as instructed.
I use a mixture of pork and beef most of the time. You can use only beef, only pork, or ground turkey meat.