Chicken Meatballs in a Cream Sauce (Tefteli)
User Reviews
4.9
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Prep Time
20 mins
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Cook Time
20 mins
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Total Time
40 mins
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Servings
6 -8
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Course
Main Course
Chicken Meatballs in a Cream Sauce (Tefteli)
Description
The Chicken Meatballs in a Cream Sauce (Tefteli) recipe features ground chicken mixed with cooked white rice, grated onion, garlic, and spices, shaped into small balls and lightly floured. The meatballs are sautéed gently until golden brown on all sides and cooked through.
The sauce is prepared in the same pan using butter and flour to create a roux, then whisked with chicken broth and sour cream, and seasoned with paprika, salt, and black pepper. The sauce simmers until it thickens enough to coat the meatballs, offering a creamy texture and mild spiced flavor that complements the chicken.
This dish can be served as a main course with rice or bread to soak up the sauce. The combination of tender meatballs and smooth cream sauce provides a hearty and comforting meal.
You can use pre-ground chicken if you do not have a meat grinder; ground chicken thighs are preferred for moisture. Cooking the meatballs in a covered pan after flipping helps finish cooking evenly and retain moisture.
Ingredients
For the Meatballs:
- 1 - 1 1/4 lb ground chicken I used ground chicken thighs
- 1 cup white rice cooled to room temp or colder, cooked
- 1 egg large
- 1 onion grated, small
- 1 garlic pressed, clove
- 1/2 tsp salt I used sea salt
- 1/4 tsp black pepper
- 1/2 cup flour for dredging
- 2 Tbsp neutral cooking oil I used extra LIGHT olive oil, generic cooking oil
For the Sauce:
- 2 Tbsp butter unsalted
- 2 Tbsp flour
- 2 cups chicken broth reduced sodium
- 1/4 cup sour cream or greek yogurt, or heavy cream
- 1/2 to 1 tsp paprika more if you like a little spice in your life
- salt to taste
- black pepper to taste
- parsley freshly chopped for garnish
Instructions
- In a large bowl, combine ground chicken, 1 cup cooked rice, 1 egg, grated onion, 1 pressed garlic clove, 1/2 tsp salt and 1/4 tsp pepper. Mix well.
- Roll the meat into 1 to 1 1/4" balls, then roll the balls in flour, dusting off excess.
- Heat a large skillet over medium heat and add 2 Tbsp oil. Transfer meatballs into the skillet and saute 4 minutes on the first side, then flip them over with tongs, cover and cook another 3 minutes or until golden brown on all sides and cooked through, then remove to a plate.
- In the same pan over medium heat, melt 2 Tbsp butter then whisk in 2 Tbsp flour and continue mixing until golden in color. Whisk in 2 cups chicken broth and stir until it starts to thicken. Add 1/4 cup sour cream and season to taste. I added: 1/2 tsp paprika, 1/2 tsp sea salt 1/8 tsp black pepper.
- Bring sauce to a simmer and stir until sauce thickens enough to lightly coat a meatball then stir in the meatballs, turning them to coat (keep in mind sauce will thicken more as it cools). Once the meatballs are warmed up, remove from heat and sprinkle with fresh parsley or dill. Serve warm.
Notes
- If unavailable, pre-ground chicken can be used instead of grinding your own chicken thighs.
- Cooking meatballs covered after flipping ensures they cook through and remain moist.
User Reviews
Overall Rating
4.9
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