Chicken Meatballs in Cream Sauce (Tefteli)

Create tender chicken meatballs paired with a creamy, paprika-infused sauce for a comforting and flavorful meal. This recipe combines simple ingredients like ground chicken, cooked rice, and sour cream to produce a dish that’s ideal for family dinners or special gatherings. Perfectly paired with pasta, rice, or mashed potatoes, these chicken meatballs are versatile, easy to prepare, and a crowd-pleaser.

Ingredients

For the Meatballs:

• 1 to 1 1/4 lb ground chicken (thighs recommended)
• 1 cup cooked white rice, cooled
• 1 large egg
• 1 small onion, grated
• 1 garlic clove, pressed
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/2 cup flour, for dredging
• 2 Tbsp light olive oil (or preferred cooking oil)

For the Sauce:

• 2 Tbsp unsalted butter
• 2 Tbsp all-purpose flour
• 2 cups reduced sodium chicken broth
• 1/4 cup sour cream (or Greek yogurt/heavy cream)
• 1/2 to 1 tsp paprika (adjust to taste)
• Salt and pepper to taste
• Fresh parsley, chopped for garnish

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Instructions

1. In a large mixing bowl, combine ground chicken, cooked rice, egg, grated onion, pressed garlic, salt, and pepper. Mix thoroughly until all ingredients are evenly incorporated.
2. Shape the mixture into meatballs about 1 to 1 1/4 inches in diameter. Lightly coat each meatball with flour, shaking off any excess.
3. Heat oil in a large skillet over medium heat. Add the meatballs and cook for about 4 minutes on one side. Flip the meatballs, cover the skillet, and cook for an additional 3 minutes or until the meatballs are golden brown and fully cooked inside. Remove meatballs from the pan and set aside.
4. Using the same skillet, melt butter over medium heat. Stir in the flour and cook, whisking constantly, until the mixture turns a light golden color.
5. Gradually whisk in the chicken broth and continue stirring until the sauce begins to thicken.
6. Stir in the sour cream, paprika, salt, and pepper. Let the sauce simmer gently until it reaches a creamy, thick consistency.
7. Return the meatballs to the skillet, gently coating them with the sauce. Warm through for a few minutes, allowing the flavors to meld. The sauce will thicken further as it cools.
8. Remove from heat, garnish with freshly chopped parsley or dill, and serve warm.

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Why You’ll Love This Recipe

This dish combines tender chicken meatballs with a rich, creamy sauce infused with paprika for subtle warmth. It’s comforting, flavorful, and perfect for weeknight dinners or special occasions.

Tips

• Use ground chicken thighs for more moisture and flavor.
• Let the rice cool before mixing to prevent the meatballs from becoming mushy.
• Dredging meatballs in flour helps create a nice crust and thickens the sauce.
• Adjust paprika for desired spice level or swap for smoked paprika for a deeper flavor.

Variations and Substitutions

• Substitute ground turkey or beef for chicken.
• Use Greek yogurt or heavy cream instead of sour cream for a slightly different taste and texture.
• Add fresh dill or thyme to the meatball mixture for an herbaceous twist.

FAQs

Can I bake the meatballs instead of frying?
Yes, bake at 400°F (200°C) for about 20 minutes until cooked through and golden.

Is this dish freezer-friendly?
Yes, meatballs can be frozen cooked or uncooked. Thaw before reheating in sauce.

Can I use brown rice instead of white rice?
Yes, though the texture and cooking time may vary slightly.

Serving

Serve these meatballs over buttered noodles, mashed potatoes, or steamed rice. They also pair well with crusty bread to soak up the creamy sauce.

Suggestions

Add a side of sautéed greens or a crisp salad for a balanced meal. Leftovers reheat well and make a quick lunch or dinner option.