Russian Meatballs – Tefteli

Steps to make

1. 1

   Combine meatball mixture

   2 min
   

   In a large bowl, mix 1–1¼ pounds of ground chicken, 1 cup cooked rice, 1 large egg, 1 grated onion, 1 pressed garlic clove, ½ teaspoon salt and ¼ teaspoon pepper until well combined.

2. 2

   Roll meatballs

   4 min
   

   Using your hands, roll the mixture into 1-1¼-inch thick balls.

4. 3

   Dip in flour

   4 min
   

   Dip the meatballs in a bowl filled with about ½ cup of flour, to coat and shake off any excess.

5. 4

   Cook meatballs

   7 min
   

   In a large skillet over medium heat, heat 2 tablespoon of oil and add the prepared meatballs. Saute for about 4 minutes on one side, then turn over, cover the skillet with a lid and cook for another 3 minutes until golden brown on all over and cooked through the center. Set aside on a plate.

6. 5

   Combine butter and flour

   2 min
   

   Prepare the sauce in the same pan over medium heat, melt 2 tablespoons of butter and then whisk in 2 tablespoons of flour. Continue mixing until combined and golden.

7. 6

   Add chicken broth

   3 min
   

   Pour in 2 cups of chicken broth and whisk until the liquid begins to thicken.

8. 7

   Add sour cream

   1 min
   

   Add ¼ cup of sour cream and stir to combine.

9. 8

   Add seasoning

   3 min
   

   Season with ½ teaspoon of paprika, ½ teaspoon of sea salt and ⅛ teaspoon of black pepper, or more, to taste. Bring to a simmer and continuously stir until the sauce has thickened enough to lightly coat a meatball.

10. 9

    Add meatballs

    5 min
    

    Once thick enough, add the meatballs back into the skillet and turn into the sauce to coat. Cook the meatballs until heated through then remove from the heat.

11. 10

    Serve

    

    Garnish with sprinkles of fresh parsley or dill and serve with mashed potatoes or noodles, if you wish!