FREE BONUS: 5 Secrets to Be a Better Cook!

Home > Main Course > Chicken Meatballs in a Cream Sauce (Tefteli)

Chicken Meatballs in a Cream Sauce (Tefteli)

Chicken Meatballs in a Cream Sauce | natashaskitchen.com

This post may contain affiliate links. Read my disclosure policy.

These chicken meatballs are tender, juicy and swimming in a super flavorful creamy sauce that coats each one just so. I know what you’re thinking, “I want these in my mouth now!” I don’t blame you. Now imagine a few of these lofty meatballs over a hefty bowl of buttered egg noodles… or atop a mountain of creamy mashed powtaters… or on toothpicks slowly making their way to your chops (don’t let the sauce hit your shirt on the way!).

Fun fact: In our weekly slang study (which doesn’t exist), we learn that calling someone a “meatball” is like calling them clumsy. So don’t be a “meatball” while eating your meatballs in the hood. I’m not sure I like where this is going… (please ignore the last few sentences).

Tefteli are like the Slavic version of Swedish meatballs. You’ll be happy to know these meatballs are quick and easy to whip up and they were a big hit with the kiddos! And they re-heat well. And you should buy a jar of crunchy baby dills to go with these. 

Watch How To Make Tefteli:

Ingredients for Chicken Meatballs (Tefteli):

1 – 1 1/4 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)

Chicken Meatballs in a Cream Sauce-12

Ingredients for the Sauce:

2 Tbsp 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 (more if you like a little spice in your life)
Salt and Pepper to taste
Freshly chopped parsley for garnish

Chicken Meatballs in a Cream Sauce-6

How To Make Chicken Meatballs in a Cream Sauce:

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. Roll the meat into 1 to 1 1/4″ balls, then roll the balls in flour, dusting off excess. 

Three photos of a mixture for chicken meatballs being made

2. 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.

Chicken Meatballs in a Cream Sauce | natashaskitchen.com

3. 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.

Three photos of a cream sauce for chicken meatballs being mixed

4. 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 over mashed potatoes or egg noodles. I loved them with pickles (there’s just something amazing about baby dills – let me know if you agree!).

Chicken Meatballs in a Cream Sauce | natashaskitchen.com

Notes: I used my own KitchenAid meat grinder attachment and ground up some organic chicken thigh, but if you don’t have a meat grinder, you can use a good food processor or pre-ground chicken meat.  

Chicken Meatballs in a Cream Sauce (Tefteli)

4.91 from 83 votes
Prep Time: 20 minutes
Cook Time: 20 minutes
Total Time: 40 minutes
Chicken Meatballs in a Cream Sauce | natashaskitchen.com
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.
Author: Natasha of NatashasKitchen.com
Skill Level: Easy/Medium
Cost to Make: $8-$10
Keyword: Chicken Meatballs in a Cream Sauce, Tefteli
Cuisine: Russian, Ukrainian
Course: Main Course
Servings: 6 -8

Ingredients

For the Meatballs:

  • 1 - 1 1/4 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, or heavy cream
  • 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

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 1 1/4" balls, then roll the balls in flour, dusting off excess.
  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.
  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.

Recipe Notes

I used my own KitchenAid meat grinder attachment and ground up some organic chicken thigh, but if you don't have a meat grinder, don't let that stop you! You can use a pre-ground chicken meat.

Final Final Picmonkey Hashtag banner

Chicken Meatballs in a Cream Sauce | natashaskitchen.com

P.S. Here’s our other Tefteli recipe (which you all seem to love so much).

So, what’ll it be? Noodles or mashed potatoes? Or maybe you’re a baby dills type?

These chicken meatballs are delicious over egg noodles or creamy mashed potatoes. An easy chicken dinner idea for a busy weeknight (30 minute meal) - A video recipe

FREE BONUS: 5 Secrets to Be a Better Cook!

Natasha Kravchuk

Welcome to my kitchen! I am Natasha, the blogger behind Natasha's Kitchen (since 2009). My husband and I run this blog together and share only our best, family approved and tested recipes with YOU. Thanks for stopping by! We are so happy you're here.

Read more posts by Natasha

Read comments/reviewsAdd comment/review

  • Brooke Grama
    September 4, 2020

    My meatballs keep falling apart ! Help ! Lol

    Reply

    • Natasha
      September 5, 2020

      Hi Brooke, make sure to sautee in a non-stick skillet which helps keep meatballs together. Also, if your mixture seems too wet, you can add some breadcrumbs.

      Reply

  • Amy
    July 30, 2020

    I’m just finishing this up. I used Basmati rice and I made a ton of gravy. I also added a lil whiskey to the sauce and some spinach. The house smells awesome!!!!! I did have to eat the runt of the litter…..(so to speak) and I almost ate the all. Next time I may use lamb!!

    Reply

    • Natasha's Kitchen
      July 30, 2020

      Love it! Thank you so much for sharing your experience and feedback with us, Amy. We’re so glad you enjoyed it!

      Reply

  • Mia
    July 28, 2020

    Hi Natasha,
    Thank you for sharing this recipe, it looks delicious. What kind of rice did you use? I have basmati and calrose (short grain). Also, I always soak and rinse the starch out of the rice before cooking. Should I skip this step for the meatballs?

    Reply

    • Natasha's Kitchen
      July 28, 2020

      You’re welcome, Mia. You can use any cooked white rice, I prefer using jasmine rice.

      Reply

      • Mia
        July 29, 2020

        Thank you for your quick response! I look forward to trying this soon. I’m thinking of serving with roasted veggies or a salad for a low carb, healthy meal.

        Reply

        • Natashas Kitchen
          July 29, 2020

          That’s a great idea! Thank you for that wonderful review Mia!

          Reply

  • Lama
    July 27, 2020

    Does ground white meat chicken work? Do I need to make any adjustments to assure it turns out moist?
    Or does it have to be chicken thighs for this recipe to work? Thanks!

    Reply

    • Natashas Kitchen
      July 28, 2020

      Hi Lama, thighs will work but we’ve made it with white meat chicken just fine. I hope that helps!

      Reply

  • Janice
    June 26, 2020

    Natasha you mention serving the meatballs over noodles or mashed potatoes and also say or with baby dills! I like dills but can’t imagine it. Tell me more please.

    Reply

    • Natasha
      June 27, 2020

      Hi Janice, I just love the crunch and tang of baby dill pickles paired with meatballs.

      Reply

  • Mimi
    June 23, 2020

    Hi Natasha! I’m excited to make these for dinner tonight! However, all I have are two boneless, skinless chix breasts…not sure how to know if I have too much or too little meat if I use my food processor to grind it. Your thoughts please! Thank you, I know my hubby will love these!

    Reply

    • Natasha
      June 24, 2020

      Hi Mimi, you can grind chicken breast in a food processor like I did for our chicken nuggets recipe. Sizes can vary quite a bit but 2 chicken breasts are usually about a pound and should be sufficient.

      Reply

  • Michell
    June 6, 2020

    What a fabulous recipe! I must admit I was a bit skeptical about adding the rice, but oh my goodness the meatballs are heavenly!
    I added mushrooms and also seasoned the sauce with pepper steak seasoning- absolutely delish!
    Thank you Natasha

    Reply

    • Natashas Kitchen
      June 6, 2020

      I’m so glad you enjoyed that Michell!

      Reply

  • Sandra
    May 31, 2020

    Just made these for dinner and they were delicious! I served them with mashed potatoes and cranberry sauce. The rice sounded weird at first but I ended up really liking it. It made the meatballs more moist and soft, and it allowed me to make more meatballs. I skipped dredging the meatballs in flour (because I’m lazy) and instead refrigerated them for a few hours so that they were a bit firmer when I fried them. They still held their shape well. I didn’t have a whisk so my sauce was quite lumpy for a while but I kept pressing my silicone spatula against them and eventually the sauce was smooth enough. Thanks for the recipe!

    Reply

    • Natasha's Kitchen
      June 1, 2020

      Thank you so much for sharing that with us, Sandra. This is really useful information!

      Reply

  • Delfina
    May 29, 2020

    Delicious meatballs with a yummy sauce. They were gone in a blink of a eye. Thank you these recipes are fun and easy to follow. i love you watch your videos.

    Reply

    • Natashas Kitchen
      May 29, 2020

      Awww that’s the best! Thank you so much for sharing that with me! I’m all smiles

      Reply

  • Karen
    May 29, 2020

    The chicken meatballs are delicious with the sauce and even with a Mariana sauce! Wonderful recipe! Do the cooked meatballs freeze well?

    Reply

    • Natashas Kitchen
      May 29, 2020

      I’m so glad you enjoyed this recipe Karen! I haven’t tried freezing these but I do think that could work. Although, I’m not sure how the sauce would freeze.

      Reply

  • Naomi
    May 28, 2020

    Hi Natasha love all your recipes thank you! Question can I use turkey instead of chicken?

    Reply

    • Natashas Kitchen
      May 28, 2020

      Hi Naomi, I think that would work well to use ground turkey instead.

      Reply

  • Verna E Ulrich
    May 24, 2020

    We absolutely love this recipe. I’m planning on making up a bunch today to freeze. I’ll let you know how the sauce freezes.

    Reply

    • Natasha's Kitchen
      May 25, 2020

      Sounds like a good plan, please update us as we also love to hear your feedback.

      Reply

  • trish
    May 15, 2020

    How would this be served over polenta?

    Reply

    • Natashas Kitchen
      May 15, 2020

      Hi Trish, I haven’t tested this over polenta but I bet that would work. If you experiment, let me know how you liked the recipe.

      Reply

  • Nastya
    May 2, 2020

    Definitely a new family favorite! I added some mushrooms to the sauce and served over some grechka and it was delicious 😋 thank you so much!

    Reply

    • Natasha's Kitchen
      May 3, 2020

      Sounds yummy! Thanks for sharing and for the tip!

      Reply

    • Trixie
      September 14, 2020

      Excellent meatball and cream sauce recipe! I mixed and formed the meatballs earlier in the day using lean ground chicken and saved the dredging step for right before frying. I served the dish over buttered spaghetti since I didn’t have any egg noodles. The results were heavenly with tender, flavorful meatballs and a velvety sauce that coated the meatballs, spaghetti and my tongue. It was so wonderful with the spaghetti that I might try angel hair pasta next time. Thanks, Natasha!

      Reply

      • Natashas Kitchen
        September 14, 2020

        YOu’re welcome, Trixie! I’m so happy you enjoyed this recipe!

        Reply

  • Emily Sabah-Maren
    April 18, 2020

    Meatballs=5stars; Sauce=unratable because all advice was great except it should have been only 1 cup of chicken broth NOT 2-it never thickened.

    Reply

    • Natashas Kitchen
      April 18, 2020

      I’m so glad you enjoyed the meatballs Emily. It could be due to using a smaller pan. I used a larger one that had a larger surface area which will cause a sauce to thicken faster as it evaporates. Also be sure to roll the meatballs in all-purpose flour as well as don’t skip it in the sauce.

      Reply

  • Angela Shaw
    April 11, 2020

    I’ve cooked a lot of your dishes and love them they are so good and easy to follow , keep them coming

    Reply

    • Natashas Kitchen
      April 11, 2020

      Thank you for the wonderful feedback! I’m so glad you’re enjoying our recipes.

      Reply

  • Lou
    April 4, 2020

    I’m a senior citizen who loves making your recipes. Made this chicken meatball recipe today and it was delicious. Keep them coming.

    Reply

    • Natashas Kitchen
      April 4, 2020

      Awww that’s the best! Thank you so much for sharing that with me! I’m all smiles

      Reply

  • Maureen
    March 27, 2020

    I made these today but I forgot to take a photo before we ate them. They were very tender and moist. The sauce was delicious and I’ll definitely make these again! Thanks for the great recipe!

    Reply

    • Natashas Kitchen
      March 27, 2020

      You’re welcome! I’m so happy you enjoyed it, Maureen!

      Reply

  • Katie
    March 25, 2020

    Hello there!

    I want to try this in my kitchen today to serve for dinner but I was thinking about substituting chicken for meatballs (done by following your JUICY Meatballs recipe), the paprika for curry and serve it with Egg Noodles instead of rice… Do you think that’s a good idea?

    Reply

    • Natasha's Kitchen
      March 25, 2020

      Hello Katie, I haven’t tested that to advise but if you want to do an experiment, please share with us how you liked that version.

      Reply

  • Bill Fodor
    February 28, 2020

    Natasha, your family must love you, as much as your recipes !
    Rightfully so !I’m a devoted follower & have most all your recipes. Keep’em comin’ !
    God Bless you & yours…….

    Reply

    • Natashas Kitchen
      February 28, 2020

      You’re so nice! Thank you for that thoughtful feedback. I’m happy you’re enjoying our recipes.

      Reply

  • Marg Robertson
    February 25, 2020

    This looks like a great recipe. I will try it this week. I am wondering if I could bake the meatballs instead of frying them?
    If so, any idea of how long an at what temperature? Thanks.
    Marg from Canada

    Reply

    • Natashas Kitchen
      February 25, 2020

      Hi Marg, I haven’t tested baking these meatballs but you could probably do a similar baking method as we did with the teriyaki meatballs. I probably would not roll them in flour if baking but you will need to add just a little more flour to the pan for the sauce to thicken if not coating the meatballs in flour. If you experiment, let me know how it goes!

      Reply

  • Tanya
    February 14, 2020

    This was delicious!!!

    Reply

    • Natashas Kitchen
      February 14, 2020

      I’m so glad you enjoyed that Tanya!

      Reply

  • Natalia Dunlap
    January 13, 2020

    I used arrow root powder instead of flour to make it gluten free meal, and it was great. Thanks, Natasha.

    Reply

    • Natashas Kitchen
      January 13, 2020

      Thank you for that great tip! I bet our readers will find this helpful!

      Reply

  • Signe
    September 24, 2019

    Looks so delicious! Just wondering, do you think this recipe would freeze well? Planning to make it with greek yogurt btw.

    Reply

    • Natashas Kitchen
      September 25, 2019

      Hi Signe, I haven’t tried freezing these but I do think that could work. Although, I’m not sure how the sauce would freeze.

      Reply

  • Nina
    September 12, 2019

    I want to try makingthis recipe but I only have ground beef, can I use it instead of the chicken? Or would it be твердое?
    Thank you 🙂

    Reply

    • Natasha
      September 12, 2019

      Hi Nina, I haven’t tried substituting beef in this recipe but a couple of readers have reported good results with beef. Some have also mentioned great results with mixing beef and pork.

      Reply

  • Alyssa
    September 3, 2019

    Love this recipe! One thing I had a question about was the sauce – every time I make it I can’t seem to get it to thicken up, although I measure everything out and follow each step perfectly. Any ideas what I could be doing wrong?

    Reply

    • Natasha
      September 3, 2019

      Hi Alyssa, it could be due to using a smaller pan. I used a larger one that had a larger surface area which will cause a sauce to thicken faster as it evaporates. Also be sure to roll the meatballs in all-purpose flour as well as don’t skip it in the sauce.

      Reply

  • Ren
    August 8, 2019

    Can these be made without egg?

    Reply

    • Natasha
      August 8, 2019

      The egg helps to hold the meatballs together. I think it would still work without it but I would suggest using slightly less rice in the mixture.

      Reply

      • Mariana Niko
        January 9, 2020

        These are the bomb! Thank you for such a delicious recipe!

        Reply

        • Natasha
          January 9, 2020

          I’m so happy you loved the meatballs recipe! Thank you for sharing your great review.

          Reply

  • Cindy
    August 6, 2019

    Made a double batch with double sauce over egg noodles. Added fresh thyme to chicken, and fresh thyme and spicy mustard to sauce. It was a huge hit. Stroganoff with a twist. Thanks for the terrific recipe.

    Reply

    • Natashas Kitchen
      August 6, 2019

      I’m so happy you enjoyed that. Thank you for sharing that with us!

      Reply

  • Julie
    April 11, 2019

    Great recipe have made these a few times

    Reply

    • Natashas Kitchen
      April 11, 2019

      Thank you so much for sharing that with me.

      Reply

  • Tammy
    March 31, 2019

    These meatballs are amazing!

    Reply

    • Natashas Kitchen
      March 31, 2019

      I’m so glad you enjoyed it Tammy!

      Reply

  • Mary
    March 25, 2019

    So good! Sauce adds so much flavor:) will be making again for sure! My super picky brutally honest husband who critiques all the food I make loved these!! And so did my 1.5 yr old 🙂

    Reply

    • Natashas Kitchen
      March 25, 2019

      I’m so happy you all enjoyed that! That is the best when kids love what we moms make. That’s so great!

      Reply

  • Melony
    March 4, 2019

    Could you use ground turkey in place of the chicken for this recipe?

    Reply

    • Natasha
      March 4, 2019

      Hi Melony, I think that would work well to use ground turkey instead.

      Reply

  • Regina
    March 1, 2019

    How do you do it every time? Absolutely delectable! Thank you, Natasha!

    Reply

    • Natashas Kitchen
      March 1, 2019

      I’m so happy you enjoyed that. Thank you for sharing that with us!

      Reply

  • Julia
    February 8, 2019

    Love this recipe! Made this several times and it’s a hit with the whole family! I always gotta double the cream sauce since my family loves it so much!

    Reply

    • Natashas Kitchen
      February 8, 2019

      I’m so happy you enjoyed that. Thank you for sharing that with us!

      Reply

  • Kristina Matushevskaya
    January 4, 2019

    Would it be okay to leave out rice?

    Reply

    • Natashas Kitchen
      January 4, 2019

      Hi Kristina, You may need to adjust a few things but that should work! Here is what one of our readers posted “I love this recipe and it’s on my Rolodex of family favorites. One thing different I do, instead of rice (because one day I didn’t have leftover rice handy) I drain and finely chop 1 can of sliced mushroom. It adds great flavor and works perfectly as a binder for the ground chicken. I’ll also mix in another drained can of sliced mushrooms into the sauce. Delicious both ways!”

      Reply

  • Marina
    November 26, 2018

    Just made this and I’m so impressed!!! It was super easy to make and tastes delicious! I love all your recipes!

    Reply

    • Natashas Kitchen
      November 26, 2018

      That’s just awesome!! Thank you for sharing your wonderful review 🙂

      Reply

  • Kate
    October 29, 2018

    Since grated onion has a LOT of liquid in it (which can cause balls to be lose, wet, and fall apart), I strained it with a muslin cloth. (You could use cheese cloth, a tea towel, etc). There was at least a cup of liquid, and I didn’t squeeze all of it out either! This meant that my balls were tacky (as ground chicken will do) but firm. Easy to handle, no falling apart!

    That being said, I loved the sauce – we used a mix of sweet Hungarian paprika and hot Hungarian paprika (to give it a little kick). But I think next time I will add some kind of seasoning to the meatballs themselves- jst a little too plain for my taste. Served with parmesan roasted acorn squash- was a lovely meal!

    Reply

    • Natashas Kitchen
      October 29, 2018

      Thank you for sharing that with us Kate!!

      Reply

  • Janella
    October 17, 2018

    My whole family loved it! I made it with mashed potatoes and green beans. They were literally fighting over the meatballs. Lol

    Reply

    • Natashas Kitchen
      October 17, 2018

      Thank you so much for sharing this with me, Janella!

      Reply

  • Magulo
    August 11, 2018

    Thanks for this recipe. I Happened to buy some fresh Poulet balls and wasn’t in the mood for traditional tomatoe sauce. I made your sauce only but OMG. I’m going to make your balls next time. The sauce was so good. Served over egg tagliatelle. Had to go back to find your recipe to save it! I added some fresh thyme to the sauce. Love!

    Reply

    • Natashas Kitchen
      August 11, 2018

      Thank you for the great review Magulo!

      Reply

  • Natasha Ibrahim
    July 25, 2018

    What are the macros for this meal?

    Reply

    • Natashas Kitchen
      July 25, 2018

      Due to time constraints, I don’t typically include nutritional info, but check out this nutrition analyzer – you can plug in the ingredients from any recipe, select the serving size and it will give you nutritional info, calories, etc. I hope that is helpful to you

      Reply

  • Helen
    June 28, 2018

    Turned out great and gave me the chance to pay with th mincer attachment on my Kenwood. My hubby was concerned that the rice in the meatballs would spoil the dish but he’s converted after trying them. I made the meatballs ahead of time and then just left them in the sauce to warm through whilst waiting for the mashed potatoes to be done.
    We’re going to try this with beef mince next time as my hubby thought the sauce a little too rich for the meatballs. After trying this sauce and finding out how easy it is to make we will stop buying the packets of sauce from Ikea (which we usually have with meatballs) as we preferred this and knew just what was going into it. Thanks for sharing this!

    Reply

    • Natashas Kitchen
      June 28, 2018

      I’m so happy you enjoyed that. Thank you for sharing that with us!

      Reply

  • Victoria
    May 25, 2018

    Hi i would like to ask how much 1 cup en grammes or lb?
    Thanks a lot

    Reply

    • Natasha's Kitchen
      May 25, 2018

      Hello Victoria, We are working on adding metric measurements on all of our recipes. It’s a slow process since it is one recipe at a time. Until all of the recipes are updated, check out this measurement conversion tool. I hope that is helpful to you!

      Reply

  • Holly Lovegrove
    May 7, 2018

    These were so yummy. Since I don’t have a meat grinder and can’t buy minced chicken, I chopped the chicken thighs in a food processor and added the rice right at the end to chop it up a bit, too. The meat was tender and very flavourful. I think I’d double the sauce next time because it was so good!

    Reply

    • Natasha's Kitchen
      May 7, 2018

      I’m glad to hear the recipe was a huge success Holly! Thanks for sharing your fantastic review with other readers!

      Reply

  • Galina Mayzel
    April 20, 2018

    Can these be baked first rather than fried?

    Reply

    • Natasha
      natashaskitchen
      April 20, 2018

      Hi Galina, I haven’t tested baking these meatballs but you could probably do a similar baking method as we did with the teriyaki meatballs. I probably would not roll them in flour if baking but you will need to add just a little more flour to the pan for the sauce to thicken if not coating the meatballs in flour. If you experiment, let me know how it goes! 🙂

      Reply

  • Lucinda Ovens
    April 12, 2018

    My meatballs fell apart! I followed the directions exactly but they were sticking to my hands as i tried to roll them into balls. Do you know where i went wrong? What do i do to ensure they do not fall apart next time? The meal was really lovely and my boys (6 and 9) demolished it. I doubled the sauce ans served it over fettuccine.

    Reply

    • Natasha
      natashaskitchen
      April 12, 2018

      Hi Lucinda, I’m so glad your boys loved it! 🙂 A non-stick skillet might help. Also, be sure the proportions of meatball ingredients are the same – having too much rice and not enough meat might make them more likely to fall apart. .

      Reply

      • Monica Bridges
        May 24, 2018

        A tip as I adore Natasha’s recipe so much! (It’s on our monthly rotation!) I use a tiny ice cream scoop (like the ones you use for cookies). I scoop up some chicken mix and plop in right in the flour. I’ll sprinkle flour over it, the scoop it up with a slotted spoon or fish turner, shake off the excess flour and then set in a the hot skillet. Once cooked, they’ll hold together. Ground chicken is very mushy so you can’t work it with your hands much like beef.

        Reply

        • Natasha's Kitchen
          May 24, 2018

          Great suggestion Monica, thanks for sharing!

          Reply

  • Natalie
    March 30, 2018

    Would buckwheat work instead of rice?

    Reply

    • Natasha
      natashaskitchen
      March 30, 2018

      Hi Natalie, I think that would work really well. We love buckwheat. If you try it, let me know how you like it 🙂

      Reply

  • Oksana
    March 7, 2018

    Would ground chicken breast work for this, instead of thigh? Any suggestions on how to keep them tender with ground chicken breast?

    Reply

    • Natasha
      natashaskitchen
      March 7, 2018

      Hi Oksana, I think that should still work well with ground chicken breast without additional modifcations. I hope you love the recipe!

      Reply

    • Monica Bridges
      March 7, 2018

      I use ground chicken breast when I make this. I substitute canned mushrooms which I then mince instead of the rice and it keeps it very moist and juicy. Recommend using a small ice cream scoop to help form the balls as the mix is very very soft.

      Reply

  • Elena
    February 26, 2018

    Thanks for the recipe. I do beef and pork very often but could never get the chicken ones right, they were always to dry. I guess rice was the answer to great tefteli. Thanks 🙂

    Reply

    • Natasha's Kitchen
      February 26, 2018

      My pleasure Elena! I’m glad you enjoy the recipe, thanks for sharing!

      Reply

  • Trycia
    January 30, 2018

    Loved these! I have loved many of your recipes, thank you!

    Reply

    • Natasha's Kitchen
      January 30, 2018

      My pleasure Trycia! I’m glad to hear how much you’re enjoying the recipes. Thanks for following!

      Reply

  • Nadia
    January 8, 2018

    Hi Natasha! Can you specify what kind of rice do you use in this recipe? I don’t like using basmati since it has a very strong flavour. Would Italian short type of rice work? Thank you!

    Reply

    • Natasha
      natashaskitchen
      January 8, 2018

      Hi Nadia, almost any cooked white rice would work in this recipe, you can use your favorite 😬

      Reply

  • Claudia
    January 5, 2018

    Que tudo ! Vou experimentar.

    Reply

  • Tracy
    December 29, 2017

    I was going to try riced cauliflower as a binder , do you think this would work ? Also has anyone tried corn starch instead of flowe for a thickener or Greek yogurt instead of sour cream ? Thanks !

    Reply

    • Natasha
      natashaskitchen
      December 30, 2017

      Hi Tracy, I haven’t tried those substitutions but I’m loving all of your ideas!! If you try that out, please do let me know how it works out. It sounds like the healthier version of this dish 🙂

      Reply

  • Sharon
    December 22, 2017

    I made this last night for my family. We all loved it! So much lighter texture than traditional ground beef meatballs. Thanks for a great recipe!

    Reply

    • Natasha's Kitchen
      December 22, 2017

      You’re welcome Sharon! I’m glad to hear your family enjoys the recipe as much as mine does. Thanks for sharing your great review!

      Reply

  • siham
    December 6, 2017

    Hi Natasha
    Everything you make is outstandingly delicious. One question: Can I not add rice to the chicken balls?

    Reply

    • Natasha
      natashaskitchen
      December 6, 2017

      Hi Siham, yes that would work :).

      Reply

  • Kristina
    October 31, 2017

    Love this foolproof recipe! I add finely chopped shipach inside so that my kids can have some extra nutrition:) Even my pickiest water goobles this up.

    Reply

    • Natasha
      natashaskitchen
      November 1, 2017

      Kristina, thank you for the nice review and for sharing that with us 😁

      Reply

  • Leigh Ann
    October 30, 2017

    Is there another binder other than rice you can use in this recipe?

    Reply

    • Natasha
      natashaskitchen
      October 30, 2017

      Hi Leigh Ann, I think it would work to leave out the rice and add some bread crumbs or one of my readers reported this great idea: “One thing different I do, instead of rice (because one day I didn’t have leftover rice handy) I drain and finely chop 1 can of sliced mushroom. It adds great flavor and works perfectly as a binder for the ground chicken. I’ll also mix in another drained can of sliced mushrooms into the sauce. Delicious both ways!”

      Reply

      • siham
        December 6, 2017

        Am sure mushrooms would give it a great taste too

        Reply

        • Natasha
          natashaskitchen
          December 6, 2017

          I think that would taste great!

          Reply

  • Monica Bridges
    October 23, 2017

    I love this recipe and it’s on my Rolodex of family favorites. One thing different I do, instead of rice (because one day I didn’t have leftover rice handy) I drain and finely chop 1 can of sliced mushroom. It adds great flavor and works perfectly as a binder for the ground chicken. I’ll also mix in another drained can of sliced mushrooms into the sauce. Delicious both ways!

    Reply

    • Natasha's Kitchen
      October 23, 2017

      Great suggestion Monica! I’m glad you enjoy the recipe! Thanks for sharing your great review with other readers!

      Reply

  • virsaviya
    October 6, 2017

    if you have about 3 pounds of ground chicken thighs do you double the servings …like about how much eggs will have to go for that portion

    Reply

    • Natasha
      natashaskitchen
      October 6, 2017

      Hi, yes for 3 pounds, I would double everything in the recipe i.e. 2 eggs, 1 medium grated onion, etc.

      Reply

      • Tasneem Qureshi
        May 22, 2018

        Hi Natasha. I am from the UK and I am trying Slavian cuisine for the first time. I have noticed you have kept your measurements in cups – could you kindly convert them into grams for me?

        Reply

        • Natasha
          natashaskitchen
          May 22, 2018

          Hi Tasneem, Welcome to our blog! 🙂 We are working on adding metric conversions to our recipes but it is a slow process since it has to be done one recipe at a time. In the mean time, I would suggest checking out this post on how we measure ingredients for various recipes which should help :).

          Reply

  • Antsa
    September 29, 2017

    these were super delicious all my family loved it ! Thank you! It’s a great take to new mom meal 👌🏻

    Reply

    • Natasha's Kitchen
      September 29, 2017

      I’m glad to hear the entire family enjoys the recipe! Thanks YOU for sharing your great review!

      Reply

  • Donna Carter
    August 30, 2017

    Absolutely lovely! Really awesome flavour, a total favourite with everyone. I added heaps more paprika and some dill to the sauce plus pure cream instead of sour cream.

    Reply

    • Natasha's Kitchen
      August 30, 2017

      Yum, that sounds delicious! Thanks for sharing your wonderful review Donna!

      Reply

  • Lee Thayer
    August 30, 2017

    On my to cook list for next week, will grind chicken thighs as well (most flavorful part) and the sauce sounds wonderful, will post a report once made, thank you again for a great recipe.

    Reply

    • Natasha's Kitchen
      August 30, 2017

      You’re welcome Lee! Please let me know, I’ll be looking forward to your VIP photo!

      Reply

  • Jayne Dough
    August 28, 2017

    Do you think these would freeze well? I’m thinking of making and placing in mini-muffin tin and baking and then freezing once cool. Do you think that would work? I’ve made all sorts of meatballs before and frozen them, but never any with rice in them (which sounds REALLY good!!).

    Reply

    • Natasha
      natashaskitchen
      August 28, 2017

      Hi Jayne, I haven’t tried freezing these but I do think that could work. Although, I’m not sure how the sauce would freeze.

      Reply

    • Lee Thayer
      August 30, 2017

      Hi Jayne, I think freezing just the meatballs after they are cooked would be fine, just prepare the sauce on the day you are going to serve. Meatballs with rice, common, do a search for Porcupine Meatballs 🙂

      Reply

      • Marie Czarnecki
        October 14, 2017

        Lee: There you go, and I love Porcupine Meatballs too.. Great comment.

        Reply

  • Katie
    July 20, 2017

    My toddler loves these and it is very hard to get her to eat meat. Thank you!

    Reply

    • Natasha's Kitchen
      July 20, 2017

      You’re welcome Katie! I’m happy to hear the recipe is “picky-eater” approved! Thanks for sharing your great review!

      Reply

  • DeAnna Veator
    July 14, 2017

    I made this last night and it was delicious! This will definitely be in my rotation of recipes now! My only question is that my sauce did not come out as brown colored as pictured. Any tips on achieving that?

    Reply

    • Natasha
      natashaskitchen
      July 14, 2017

      Thank you so much for the amazing review!! I’m so happy to hear you loved the recipe :). The color of the sauce is from 2 things: the paprika and the browned bits on the bottom of the pan so if you are using a non-stick pan, you probably won’t get much browning, but it definitely won’t compromise the flavor 🙂

      Reply

      • DeAnna
        August 16, 2017

        Thank you so much for getting back to me! That must have been it! I must invest in a new pan 🙂 Thanks for all the great recipes! I have shared your site with a few friends who have loved when I made your recipes.

        Reply

        • Natasha's Kitchen
          August 16, 2017

          My pleasure DeAnna! I’m glad you’re enjoying the recipes! Thanks for following and spreading the love! 😀

          Reply

  • Olviya
    June 13, 2017

    These are SO good, and always a hit! They reheat well, and are a family favorite. <3

    Reply

    • Natasha's Kitchen
      June 13, 2017

      I’m happy to hear that Olivya! Thanks for sharing your fantastic review! 😀

      Reply

  • Jane
    June 4, 2017

    Yummy! Had it spicy and it was great!

    Reply

    • Natasha
      natashaskitchen
      June 4, 2017

      Jane, thank you for sharing such a nice review, I’m glad you liked them 😬.

      Reply

  • Marcy
    May 15, 2017

    I’ve made this recipe so many times I’ve lost count. Best thing I’ve made on Pinterest (and I use it a lot). My family loves this dinner. Not kidding….delicious!!

    Reply

    • Natasha's Kitchen
      May 15, 2017

      That’s great to hear! Thanks for sharing your fantastic review Marcy!

      Reply

  • Faye
    May 12, 2017

    Made this recipe a few weeks ago, it was good! Will definitely make again

    Reply

    • Natasha's Kitchen
      May 12, 2017

      I’m happy to hear that Faye! Thanks for sharing 😀

      Reply

  • Marilyn
    May 7, 2017

    Made these and they were delicious – and my husband (who doesn’t like sour cream) didn’t know the recipe had sour cream…he also loved them!
    My daughter had no ground chicken so she used ground beef with beef broth and also said it was delicious!
    Thank you for another family favourite….

    Reply

    • Natasha's Kitchen
      May 8, 2017

      You’re welcome Marilyn! I’m happy to hear your family enjoys the recipe as much as mine does! Thanks for sharing 🙂

      Reply

  • Nadia
    March 23, 2017

    Can these be made ahead of time?

    Reply

    • Natasha
      natashaskitchen
      March 23, 2017

      Hi Nadia, yes that would work, just reheat slowly over lower heat on the stove so the cream stays smooth.

      Reply

  • Petra
    January 24, 2017

    Absolutely DELICIOUS! Thanks for the awesome recipe. This one is definitely going into my meal rotation. Easy to make, sauce is awesome!

    Reply

    • Natasha's Kitchen
      January 24, 2017

      You’re welcome Petra! I am so glad to hear you enjoy the recipe that much!

      Reply

  • Rosie
    January 17, 2017

    Oh my Lord these were heavenly! Natasha you have the most wonderful recipes – I cannot thank you enough! Made it exactly as written and they are outstanding!!! So easy to do and they come out perfectly!

    Reply

    • Natasha's Kitchen
      January 17, 2017

      You’re very welcome Rosie! I am glad to hear how much you enjoy the recipe!!

      Reply

  • Chef Donna
    January 2, 2017

    This is a nice recipe, but the chicken meatballs can be a little dry. Be careful not to overcook. I used Smart ground chicken, and perhaps if I’d ground chicken thighs, the result might have been moister. Another thought is to use half pork and half chicken. I also thought the sauce recipe looked a little bland so I deglazed the pan with white wine and added thyme, a little nutmeg and a bit of heavy cream. Mushrooms would also be good in the sauce – but then you have a different dish. Sigh.

    Having said that, I would probably make this again when Smart ground chicken is on sale.

    Reply

    • Natasha
      natashaskitchen
      January 2, 2017

      Thanks for sharing your modifications! I always love to try new variations on recipes 🙂

      Reply

      • jane juve
        January 15, 2017

        I made this tonight with quality pre-ground chicken from a good meat market. Loved this! I even made it gluten free by using GF flour blend Only change I made was to simplify by using minced dry onion, garlic powder and a healthy dash of Tastefully Simple Spinach and Herb (because I had it and love it) in the meatball mix, and cut back on salt because I only had regular chicken broth. Thanks for an amazing recipe. Def making again. Picky husband even loved it instead of saying “it’s okay”.

        Reply

        • Natasha's Kitchen
          January 16, 2017

          This is great to hear! I am so glad you enjoyed the recipe! 🙂

          Reply

  • Katie
    November 18, 2016

    I made this recipe for my husband and picky toddler. It was a big hit with both. My ghusband requested that I make it again soon.

    Reply

    • Natasha
      natashaskitchen
      November 18, 2016

      Hi Katie, I am so happy to hear that! 🙂

      Reply

  • Courtney
    October 29, 2016

    Amazing recipe! Didn’t change a thing. Even served it with your recipe (henceforth my go-to) for mashed potatoes. The leftovers tasted even better. Thank you for adding another meal to our rotation of favorites!

    Reply

    • Natasha
      natashaskitchen
      October 30, 2016

      I am so happy to hear that!! Thank you for sharing your wonderful review! 🙂

      Reply

  • Emma
    September 30, 2016

    I just tried this for the first time with mashed potatoes. I had an American couple coming over for dinner and they just could not stop gushing over the deliciousness. I can’t believe something can be so easy to make (I am not a good cook) and so delicious. Thank you for the great recipe and video!
    Side note: I had to make it gluten free so I substitutes flour for gluten free bread crumbs on meatballs, and potato starch for flour in the sauce.

    Reply

    • Natasha
      natashaskitchen
      October 1, 2016

      I’m so glad to hear that Emma, thank you for such a nice review and you are welcome 😀.

      Reply

    • Valentina Sutton
      October 15, 2016

      Glad to have read your gluten-free substitutes. I have celiac so have to do a gluten-free version of my favorite childhood memories recipes. Can’t wait to try it!

      Reply

  • Marina Petkevich
    September 10, 2016

    Wow! Just made this dish for my husband and I. I think the best part is the sauce! Just have a patience to make it, it was worth it!!! Absolutely amazing! I made a few changes to the meat: half ground chicken, half ground pork and no rice. Turned out delicious! I served it with mashed potatoes and kosher dill pickles!!! ❤️ OMG!!!
    Thanks again,
    Nurse Marina

    Reply

    • Natasha
      natashaskitchen
      September 10, 2016

      You’re welcome Marina! I’m so happy you enjoyed it 😀.

      Reply

Read more comments/reviewsAdd comment/review

Leave a comment

Recipe Rating




As Featured On

FREE BONUS: 5 Secrets to Be a Better Cook!

Never Go "Hangry" Again!

Get weekly updates on new recipes, exclusive giveaways plus behind the scenes photos.