Chicken Meatballs In A Cream Sauce (Tefteli)

Name: Chicken Meatballs In A Cream Sauce (Tefteli)
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Ingredients; For the Meatballs:; 1 - 11/4 lb ground chicken (I used ground chicken thighs); 1 cup cooked white rice, cooled to room temp or colder; 1 large egg; 1 small onion, grated; 1 garlic clove, pressed; 1/2 tsp salt (I used sea salt); 1/4 tsp pepper; 1/2 cup flour for dredging; 2 Tbsp oil (I used extra LIGHT olive oil); For the sauce:; 2 Tbsp butter; 2 Tbsp flour; 2 cups reduced sodium chicken broth; 1/4 cup sour cream (or greek yogurt); 1/2 to 1 tsp paprika (more if you like a little spice in your life); Salt and Pepper to taste; Freshly chopped parsley for garnish

Servings: persons

Ingredients
For the Meatballs:
1 - 11/4 lb ground chicken (I used ground chicken thighs)
1 cup cooked white rice, cooled to room temp or colder
1 large egg
1 small onion, grated
1 garlic clove, pressed
1/2 tsp salt (I used sea salt)
1/4 tsp pepper
1/2 cup flour for dredging
2 Tbsp oil (I used extra LIGHT olive oil)
For the sauce:
2 Tbsp butter
2 Tbsp flour
2 cups reduced sodium chicken broth
1/4 cup sour cream (or greek yogurt)
1/2 to 1 tsp paprika (more if you like a little spice in your life)
Salt and Pepper to taste
Freshly chopped parsley for garnish

1
["Instructions", "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.", "2.Roll the meat into 1 to 11/4"" balls, then roll the balls in flour, dusting off excess.", "3.Heat a large skillet over medium heat and add 2 Tbsp hot oil. Transfers the 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.", "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.", "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."]

747

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 19 ingredients. The key ingredients include: Ingredients, For the Meatballs:, 1 - 11/4 lb ground chicken (I used ground chicken thighs), 1 cup cooked white rice, cooled to room temp or colder, and more.

Yes, Chicken Meatballs In A Cream Sauce (Tefteli) falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!