Chicken Meatballs in a Cream Sauce (Tefteli)

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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)

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

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. 

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.

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.

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!).

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)

4.93 from 168 votes

Author: Natasha of 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.

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Prep Time: 20 minutes mins

Cook Time: 20 minutes mins

Total Time: 40 minutes mins

Ingredients 

Servings: 6 -8

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 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, more if you like a little spice in your life
• Salt and Pepper to taste
• Freshly chopped parsley for garnish

Cook ModePrevent your screen from going dark

Instructions

• 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.
• 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.
• 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.
• 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.

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.

• Full Nutrition Label
• Nutrition Disclosure

Course: Main Course

Cuisine: Russian, Ukrainian

Keyword: Chicken Meatballs in a Cream Sauce, Tefteli

Skill Level: Easy/Medium

Cost to Make: $

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?