natashaskitchen4.9
Chicken Meatballs in a Cream Sauce (Tefteli)
These chicken meatballs are tender, juicy and swimming in a super flavorful creamy sauce that coats each one just so. These are quick and easy and reheat well.
👥 6 Servings⏱️ Prep & Cook: 40 min⏳ Prep: 20 min🔥 Cook: 20 min👤 Natasha of NatashasKitchen.com📖 natashaskitchen
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●bowl
- ●skillet
- ●pan
- ●whisk
📝 Preparation Steps
1
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.
large egg1tsp salt (I used sea salt)1/2tsp pepper1/4
2
Roll the meat into 1 to 1 1/4" balls, then roll the balls in flour, dusting off excess.
cup flour for dredging1/2flour2 Tbsp
3
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.
oil (I used extra LIGHT olive oil)2 Tbsp
4
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.
cup flour for dredging1/2flour2 Tbspcup sour cream (or greek yogurt, or heavy cream)1/4
5
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.
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