Description
This delicious Chicken Meatballs in a Cream Sauce, also known as Tefteli, features tender ground chicken meatballs combined with rice and aromatic seasonings, sautéed to a golden brown, then simmered in a rich and creamy paprika-infused sauce. A comforting dish perfect for any meal, garnished with fresh parsley for a burst of freshness.
Ingredients
Scale
For the Meatballs
- 1 – 1 1/4 lb ground chicken (preferably 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 sea salt
- 1/4 tsp pepper
- 1/2 cup flour (for dredging)
- 2 Tbsp extra light olive oil
For the Cream Sauce
- 2 Tbsp unsalted butter
- 2 Tbsp flour
- 2 cups reduced sodium chicken broth
- 1/4 cup sour cream (or Greek yogurt, or heavy cream)
- 1/2 to 1 tsp paprika (adjust based on spice preference)
- Salt and pepper to taste (about 1/2 tsp sea salt, 1/8 tsp black pepper)
- Freshly chopped parsley (for garnish)
Instructions
- Prepare the Meatball Mixture: In a large bowl, combine the ground chicken, cooled cooked rice, egg, grated onion, pressed garlic, 1/2 tsp salt, and 1/4 tsp pepper. Mix everything thoroughly until well incorporated.
- Form and Dredge Meatballs: Roll the mixture into 1 to 1 1/4 inch meatballs. Then, lightly roll each meatball in flour, shaking off any excess to ensure even coating without clumps.
- Cook the Meatballs: Heat a large skillet over medium heat and add 2 tablespoons of extra light olive oil. Place the meatballs in the skillet and sauté for 4 minutes on the first side until golden brown. Use tongs to flip them over, cover the skillet, and cook for another 3 minutes or until meatballs are uniformly golden and cooked through. Remove the meatballs and set aside on a plate.
- Prepare the Cream Sauce: Using the same skillet over medium heat, melt 2 tablespoons of unsalted butter. Whisk in 2 tablespoons of flour and continue stirring until the mixture turns golden in color, forming a roux. Gradually whisk in 2 cups of reduced sodium chicken broth, stirring continuously until the sauce begins to thicken. Add 1/4 cup sour cream and season with 1/2 tsp paprika, 1/2 tsp sea salt, and 1/8 tsp black pepper. Stir well to combine.
- Combine Meatballs and Sauce: Bring the sauce to a gentle simmer and cook until it thickens enough to lightly coat a meatball. Add the meatballs back to the skillet, stirring gently to coat them evenly with the sauce. Allow the meatballs to warm through in the sauce, then remove from heat.
- Garnish and Serve: Sprinkle freshly chopped parsley over the dish for a bright, fresh element. Serve the creamy chicken meatballs warm, perfect alongside rice, mashed potatoes, or crusty bread.
Notes
- You can substitute ground chicken thighs for breast for more flavor and juiciness.
- If you prefer a dairy-free sauce, substitute sour cream with a non-dairy yogurt or omit it entirely.
- The paprika can be adjusted according to your spice preference; smoked paprika can add an extra depth of flavor.
- Use Greek yogurt or heavy cream as alternatives to sour cream for slight variations in creaminess and taste.
- Leftovers store well in the refrigerator for up to 3 days and can be reheated gently on the stovetop.
