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Tefteli in a Cream Sauce

Russian Tefteli are basically amazing meatballs in a cream sauce which can be served for lunch, dinner or as an appetizer with toothpicks. Amazing.

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I’ll soon have a “Lena’s Amazing Recipes” category. If you loved the Chebureki and the Creamy cauliflower soup; your mouth is probably watering for these. Russian Tefteli are basically amazing meatballs in a cream sauce which can be served for lunch, dinner or as an appetizer with toothpicks.

Lena recommends doubling the sauce recipe so it’s real gravy-like. I’ll be trying that next time. I’m a gravy kind of gal. Thank you Lena for sharing this scrumptious tefteli recipe with me. Amazing. Fabulous. Nothing short of YUMM!

Ingredients for Tefteli:

1 lb ground pork
1 lb ground chicken
2 cups cooked white rice (1 cup raw = 2 cups cooked rice)
1 large egg
2 large garlic cloves
1/2 onion, grated or finely chopped
1/2 tsp salt
1/4 tsp black pepper
2 slices of soft white bread (mine was wheat-ish, but that’s besides the point)
3/4 cup milk
2 cups Progresso Italian Style Breadcrumbs

Ingredients for the Tefteli Sauce:

2 Tbsp olive oil
1/2 onion chopped
1 large carrot, grated
2 Tbsp flour
1 Tbsp sour cream
1 cup heavy whipping cream
1 cup chicken broth or chicken stock
1/2 to 1 tsp paprika (more if you like a little spice in your life)
Salt and Pepper to taste
Canola oil or grape seed oil

How to Make Russian Tefteli:

1. Cook your rice and cool to room temp or so it’s just warm, not hot. Break up your bread and soak it in as separate bowl with milk.

2. Add your ground pork and chicken to a large bowl. I ground my own meat; using chicken tenders and pork loin. Add the following to the meat bowl: 2 cups cooked white rice, 2 large garlic cloves pressed, 1/2 onion finely chopped or grated, 1 egg, 1/2 tsp salt and 1/4 tsp black pepper.

3. Drain the excess milk from the bread (it should still be very juicy). Add the bread to the meat mix. Mix everything well. This is where the KitchenAid stand mixer (paddle attachment) comes in handy. Your hands won’t freeze from the meat mix.

4. Pour your Progresso bread crumbs into a medium bowl. Shape your meat into 1″ balls and roll them in the bread crumbs. You might have to wash your hands a few times if the meatballs start sticking to your hands. These meatballs tend to be a bit moist. It’s best to have all your meatballs breaded before starting to saute them.

5. Heat a large non-stick skillet over medium heat. Add 1/4 cup oil and let it heat up. Saute about 3-4 minutes on each side until browned. I used two skillets to make the process go faster.

Once the meatballs are done, start making your gravy (unless you are a super-multi-tasker).

How to Make Tefteli Gravy:

1. Heat a medium sauce pan over medium heat. Add 2 Tbsp olive oil, 1/2 chopped onion and 1 large carrot grated. Saute until carrots and onion are soft.

2. Sprinkle in 2 Tbsp flour and whisk quickly to blend.

3. Add 1 Tbsp sour cream and stir.

4. Add 1 cup heavy cream, 1 cup chicken broth and 1/2 to 1 tsp paprika and bring to a simmer.

5. Add salt and pepper to taste. Bring everything to a light boil and pour it over the meatballs. Stir and enjoy.


Tefteli in a Cream Sauce

4.92 from 12 votes
Prep Time: 30 minutes
Cook Time: 10 minutes
Total Time: 40 minutes
Russian Tefteli are basically amazing meatballs in a cream sauce which can be served for lunch, dinner or as an appetizer with toothpicks. Amazing.
Author: Natasha of NatashasKitchen.com
Skill Level: Medium
Cost to Make: $12-$15
Servings: 60 + tefteli

Ingredients

Ingredients for Tefteli:

  • 1 lb ground pork
  • 1 lb ground chicken
  • 2 cups cooked white rice 1 cup raw = 2 cups cooked rice
  • 1 large egg
  • 2 large garlic cloves
  • 1/2 onion grated or finely chopped
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 2 slices of soft white bread mine was wheat-ish, but that's besides the point
  • 3/4 cup milk
  • 2 cups Italian bread crumbs

Ingredients for the Sauce:

  • 2 Tbsp olive oil
  • 1/2 onion chopped
  • 1 large carrot grated
  • 2 Tbsp flour
  • 1 Tbsp sour cream
  • 1 cup heavy whipping cream
  • 1 cup chicken broth or stock
  • 1/2 to 1 tsp paprika
  • Salt and Pepper to taste
  • Canola oil or grape seed oil

Instructions

  1. Cook your rice and cool to room temp or so it's just warm, not hot.
  2. Break up your bread and soak it in as separate bowl with milk.
  3. Add your ground pork and chicken to a large bowl.
  4. Add the following to the meat bowl: 2 cups cooked white rice, 2 large garlic cloves pressed, 1/2 onion finely chopped or grated, 1 egg, 1/2 tsp salt and 1/4 tsp black pepper.
  5. Drain the excess milk from the bread (it should still be very juicy). Add the bread to the meat mix. Mix everything well.
  6. Pour your Progresso bread crumbs into a medium bowl.
  7. Shape your meat into 1" balls and roll them in the bread crumbs. It's best to have all your meatballs breaded before starting to saute them.
  8. Heat a large non-stick skillet over medium heat. Add 1/4 cup oil and let it heat up. Saute about 3-4 minutes on each side until browned.
  9. Once the meatballs are done, start making your gravy.

How to Make Tefteli Gravy:

  1. Heat a medium sauce pan over medium heat, add 2 Tbsp olive oil, 1/2 chopped onion and 1 large carrot grated. Saute until carrots and onion are soft.
  2. Sprinkle in 2 Tbsp flour and whisk quickly to blend. Add 1 Tbsp sour cream and stir.
  3. Add 1 cup heavy cream, 1 cup chicken broth and 1/2 to 1 tsp paprika and bring to a simmer.
  4. Add salt and pepper to taste. Bring everything to a light boil and pour it over the meatballs. Stir and enjoy.

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natashaskitchen

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 recipes with YOU. Thanks for stopping by! We are so happy you're here.

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Read comments/reviewsAdd comment/review

  • Natalie
    April 16, 2018

    Hi can the sauce also be frozen along with the tefteli? Reply

    • Natasha
      natashaskitchen
      April 18, 2018

      Hi Natalie, I don’t recall experimenting with freezing the sauce for this recipe so I’m not sure if it would separate or not after thawing. If you experiment, let me know how it goes 🙂 Reply

  • Christine
    February 9, 2018

    Hi! Can I use buttermilk instead of heavy whipping cream for the sauce? Thanks! Reply

    • Natasha
      natashaskitchen
      February 10, 2018

      HI Christine, I haven’t tried that substitution but I don’t think buttermilk would work to get the desired flavor or texture in this sauce. Reply

      • Galina
        May 9, 2018

        What about milk? Can I use milk instead? Reply

        • Natasha
          natashaskitchen
          May 9, 2018

          Hi Galina, I don’t think it would be a creamy sauce without the heavy cream. I haven’t tested it with milk, but it might work if you were using a thickener like flour to create a roux and thicken it up that way. Reply

  • Elisa
    January 17, 2018

    I used venison for this recipe because My son got 3 deer this season and we need to use the meat before I have room in my freezer to purchase more 😉
    I have to say that everyone in my family, young and old alike, LOVED this recipe. My son (18 yr old who provided the venison) told me to permanently add this to my meal rotation! Thanks so much for yet one more terrific recipe!!! Reply

    • Natasha's Kitchen
      January 18, 2018

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

  • Yuliya Vakulchik
    December 3, 2017

    Very delicious tefteli! I would suggest using 1 cup less crumbs because I had to throw away 1 cup after coating the meatballs. Also, 1 cup of raw rice made about 4 cups of cooked rice for me, maybe you use different rice because I used Basmati rice. Reply

    • Natasha's Kitchen
      December 4, 2017

      Thanks for sharing your suggestions with other readers Yuliya! Reply

  • Nadia
    December 23, 2016

    Thank you for super tasty recipe, my kiddos loved them , little guy had two of them , even though he’s not a good eater , plus I think it’s a great idea for kids school lunch. Thank you again, Merry Christmas to your family. Reply

    • Natasha
      natashaskitchen
      December 23, 2016

      Nadia, you are very welcome and thank you for such a great review! That is the best when kids love what we moms make. That’s so great! Reply

  • December 21, 2016

    This design is wicked! You obviously know how to keep
    a reader entertained. Between your wit and your videos,
    I was almost moved to start my own blog (well,
    almost…HaHa!) Wonderful job. I really
    loved what you had to say, and more than that, how you presented it.
    Too cool! Reply

    • Natasha's Kitchen
      December 21, 2016

      Thank you very much! That’s such a great compliment 🙂 Merry Christmas!! Reply

  • Liza
    November 23, 2016

    Your recipies make my mouth water! In a good way. Keep up the super yummy job! Happy Thanksgiving to your wonderfull family! Reply

    • Natasha
      natashaskitchen
      November 24, 2016

      Liza, thank you for such a nice comment 😊. Blessings to you and your family as well! Reply

  • Inna V
    September 4, 2016

    Wow! I was impressed by the flavor I got while using such simple ingredients. My kids ate A LOT of them! Saving this recipe for future reference. I only had ground turkey, can’t wait to try it with chicken and pork , it will taste even better! Reply

    • Natasha
      natashaskitchen
      September 4, 2016

      Inna, that is the best when kids love what we Mom’s make. That’s so great! Reply

  • Mariam
    March 19, 2016

    Hi Natasha if I substitute pork with ground turkey will it be good? Thanks for another amazing recipe. Looks delicious!!!! Reply

    • Natasha
      natashaskitchen
      March 19, 2016

      I think turkey would work. I hope you love it! Reply

  • Galina
    March 14, 2016

    Super yummy recipe. Thank you for an awesome dinner. I read reviews of others and due to everyones rave of the sauce I made double right away. One hint about you mentioning that while rolling the tefteli you’ll need a few hand washes. I have used a trick that helps with this while making kotleti and tefteli. Take a tiny drop of oil, any kind, and rub it on your palms. I use whatever oil I’m frying with this way it doesn’t ruin the food taste in anyway. Oil keeps the meat from sticking to your hands and gets you through the whole batch without needing to wash your hands off. Reply

    • Natasha
      natashaskitchen
      March 14, 2016

      That is a great tip about oiling your hands. I love it! Thanks Galina 🙂 Reply

  • Erin
    February 6, 2016

    How many servings for this TefTeli? Reply

    • Natasha
      natashaskitchen
      February 6, 2016

      It serves about 8-10. Reply

  • Yuliya
    October 25, 2015

    Great recipe! I was nervous about substituting bread crumbs and flour to gluten free kind (forced diet by my body, not choice..) but the recipe still turned out perfect! I think I made my Tefteli a little chubby but that means only extra goodness. Oh and made twice the sauce (next time trippling 😀) Reply

    • Natasha
      natashaskitchen
      October 25, 2015

      Yes extra goodness is always a good thing! 🙂 I’m so glad you liked it! What substitutes did you use in case someone else is looking to make it gluten free? 🙂 Thank you Yuliya! Reply

  • Luda
    October 25, 2015

    I made these for dinner today. Both, the meatballs and the sauce were soooo good! Tefteli were fluffy and juicy, I guess, thanks to rice. My family enjoy the meal a lot.
    I used ground lamb instead, as that’s what i had already defrosted. But regardless, it tasted wonderful.
    Thank you, Natasha, for another great recipe. Reply

    • Natasha
      natashaskitchen
      October 25, 2015

      You are welcome Luda and thank you for such a awesome review 😀 . Reply

  • BestRecipeHunter
    May 21, 2015

    I’m going to Cook this recipe tonight before my hubby’s arrive! i tried already some other recipes you posted here and absolutely taste fantastic! My hubby and my friends really loves all the food tht I Cook since I switched to your site from other site. they say, your recipe, taste like heaven hehe and seems all the recipes was cooked in a CLASS-A restaurant!
    Thank’s Nathasia for posting these , my bigest problem every dinner has been solved since I found this site.
    only one negative thing tht i can say about all your recipe and that is ” I THINK I CAN’T CONTINUE MY DIET TO HAVE FLAT BELLY COS ALL YOUR RECIPES ARE INCREDIBLE MOUTHWATERING” 😀 Reply

    • Natasha
      natashaskitchen
      May 21, 2015

      I really enjoyed reading your comment! Thank you so much for your very kind words. I’m so happy you are enjoying the site and the recipes. 🙂 Reply

  • Inna
    February 5, 2015

    Natasha, this is a one great recipe! I doubled the sauce because I knew we would love it. My husband came late home from work, and he tries not to eat meat late, but he couldn’t resist. It’s deffintly a recipe I will repeat and repeat! Thinking of making it for an upcoming party we will have. It’s delicious, the tefteli and the sauce! Thanks!!! Reply

    • Natasha
      natashaskitchen
      February 5, 2015

      I don’t blame you for doubling the sauce! I’m so happy you enjoyed it. Thank you Inna for sharing that with me 🙂 Reply

  • Celi
    November 30, 2014

    I’ve made this recipe several times now, and every time it is FANTASTIC! Thank you so much for sharing this yummy recipe! Reply

    • Natasha
      natashaskitchen
      November 30, 2014

      Thank you so much for the great review Celi 🙂 Reply

  • Mary
    November 25, 2014

    As my mom was making these tefteli she said, write to Natasha thank you for all her delicious recipes and to have a Happy Thanksgiving and we are thankful for all the food she has shared. So Happy Thanksgiving and thank you for your amazing recipes!! 🙂 Reply

    • Natasha
      natashaskitchen
      November 25, 2014

      Awww that is so very sweet :). Give your Mama a hug for me. Have a happy and blessed Thanksgiving! 🙂 Reply

  • Katy
    November 19, 2013

    sorry for so many questions , but do you think it would work out if i just baked those meatballs covered in a creamy sauce? what are your thoughts on that? thanks in advance!!!!!! 🙂 Reply

    • Natasha
      natashaskitchen
      November 19, 2013

      I haven’t tried that but I think you’d have to make more sauce and maybe thin it out slightly or it might get dry. Reply

  • Katy
    November 19, 2013

    so i though regular “tefteli” you have to cook them on the stove for a long time! and they are covered in tomatoe sauce? do you have anything like that???? Reply

    • Natasha
      natashaskitchen
      November 19, 2013

      These are the only tefteli I’m familiar with. Are the other ones in a marinara-type sauce? Reply

  • Katy
    November 19, 2013

    Do you think i can dredge them in flour instead of breadcrumbs, cuz i wanted to make these, and i have everything except breadcrumbs!! Reply

    • Natasha
      natashaskitchen
      November 19, 2013

      The texture might be different with the flour and the sauce would turn a little thicker if you’re dredging in flour. I’d still recommend the breadcrumbs for best results 🙂 (you can also process some bland crackers to make breadcrumbs) Reply

  • Jennifer
    August 22, 2013

    So far I’ve used it over cooked vegetables and fish. It’s such a yummy sauce! It even beats hollandaise, which used to be my favorite. Thank you so much for sharing it! Reply

    • Natasha
      natashaskitchen
      August 22, 2013

      Oooh both sound amazing. I should do a line of recipes with tefteli sauce 🙂 mmm. Sounds good! Reply

  • Jennifer
    August 21, 2013

    These meatballs are ridiculously yummy! Everyone in my family loved them. The sauce I don’t even know how to describe. I’m trying to think of ways to use it in all my dishes! It is that amazing!!!! Thank you so much or posting this! Reply

    • Natasha
      natashaskitchen
      August 21, 2013

      I was just thinking about that today; what else can I do with that sauce? Let me know what you come up with! 🙂 Reply

  • Snow
    July 30, 2013

    These are so delicious! I made them today with double the gravy and they turned out perfecto! Thanks for this recipe! Reply

    • Natasha
      natashaskitchen
      July 30, 2013

      You’re welcome and I’m so glad you enjoyed them 🙂 Reply

  • July 26, 2013

    Oh my goodness, I have to make this – it looks so good! I like the step-by-step pictures! Reply

    • Natasha
      natashaskitchen
      July 26, 2013

      I would love to hear the results :). Reply

  • sveta
    April 19, 2013

    simply the bomb.com I made these yest added mushrooms in the sauce Reply

    • Natasha
      natashaskitchen
      April 19, 2013

      Great job Sveta :). Reply

  • Katherine
    March 16, 2013

    OMG, just finished making these. They are AWESOME!!! AND, the kids (teenagers) liked them too. Two thumbs up!! Reply

    • Natasha
      natashaskitchen
      March 16, 2013

      Woohoo! I’m glad you all enjoyed the recipe. 🙂 Reply

  • galina
    February 16, 2013

    Hi natasha, can i use milk instead heavy cream? Reply

    • Natasha
      natashaskitchen
      February 16, 2013

      I don’t think it would be a very creamy sauce without the heavy cream. I haven’t tested it with milk; maybe if you were using a thickener like flour to turn it into a gravy consistency. Reply

  • Krista
    January 17, 2013

    I knew I could count on you, Natasha. After making your recipe for Chebureki for New Years for my Russian husband (who loved them by the way), I was hoping you’d have a tefteli recipe. It pleases everybody including little picky eaters too. The only thing is, my MIL cooks them in a pot with the sauce with the lid on, to sort of steam them. Any thoughts on how I might be able to recreate this with your recipe? Reply

    • Natasha
      natashaskitchen
      January 18, 2013

      I couldn’t really tell you without testing it myself. I don’t think you could just add the sauce and cook it together, but again, I haven’t tested it that way. If I do, I’ll let you know 😉 Reply

  • Lana
    January 14, 2013

    WOW!!!!!!! in love with this recipe:) so yummy! thanx for sharing!!! Reply

    • Natasha
      natashaskitchen
      January 14, 2013

      I love your email; “the next paula deen”; I’m sure I could learn something from you! 🙂 Reply

  • 1wayin
    December 5, 2012

    I made these for my daughters birthday and they were incredible! I froze about 1/3 of the meatballs prior to cooking due to the large quantity the recipe produces. I brought the frozen one’s to my sister and made a fresh batch of the sauce and still delicious. Even her fussy boyfriend loved them. Reply

    • Natasha
      natashaskitchen
      December 5, 2012

      Great to know that they freeze well! Thank you! Reply

  • Lovelle
    November 17, 2012

    I am starting a romantic catering business for couples and have been LIVING on the internet for the past 2 weeks searching for impressive gourmet dishes. I typed in “gourmet shrimp pasta” and the search engine pulled up your site. I instantly fell in love with your spaghetti with shrimp and creamy tomatoe sauce recipe. This was just 2 nights ago and I have been hooked on this site. I cant wait to try these meatballs out for my 1st clients! I love the “gourmet” presentation of them and they would be great as an appetizer for a romantic speed dating event! Thanks Natasha! Reply

    • Natasha
      natashaskitchen
      November 17, 2012

      Welcome to the site Lovelle. I love that pasta as well, or anything with shrimp in it 🙂 Reply

  • Luba
    October 10, 2012

    This looks sooooo tasty! Reply

    • Natasha
      natashaskitchen
      October 10, 2012

      Yes it does Luba, looks like you are tempted 🙂 Reply

  • Inna
    October 9, 2012

    Loved these ! My kids and husband loved them too:) thanks for sharing Reply

    • Natasha
      natashaskitchen
      October 9, 2012

      You are very welcome Inna, I’m glad that your family loved them 🙂 Reply

  • Tanya
    September 15, 2012

    Natasha, the recipe does not say that you need an egg yet your instructions and picture say to add an egg. Reply

    • Natasha
      natashaskitchen
      September 15, 2012

      Thank you for pointing that out Tanya, I just fixed that. Recipe should have 1 egg 🙂 Reply

  • Lina
    July 28, 2012

    Natasha, for this recipe, is it ok to sub turkey for chicken and beef for pork? Reply

    • Natasha
      natashaskitchen
      July 28, 2012

      Yes, it’s okay, dish turns out really good either way 🙂 Reply

  • Inna K
    July 25, 2012

    THANK YOU FOR THE POST!!! they turned out greaaatttt hubby liked them too. very happy they didnt turn out dry i was very worried about that happening. Reply

    • Natasha
      natashaskitchen
      July 25, 2012

      I’m glad that your family liked them. Enjoy 🙂 Reply

  • luda
    June 21, 2012

    Natasha!! These are just yummy. Cant stop eating them, thank u so much for sharing Reply

    • Natasha
      natashaskitchen
      June 21, 2012

      Music to my ears. 🙂 Reply

  • Alina
    June 2, 2012

    I’m having a party and wanted to make these the day before and then reheat. Would it be better to mix the sauce with the meatballs the day I make them or keep them separate and mix together right before reheating? Reply

    • Natasha
      natashaskitchen
      June 2, 2012

      You can do it either way. My cousin said it reheats well with the sauce on it. I would double the sauce if you are planning to reheat it for the next day. The sauce will solidify somewhat in the fridge but will be nice once it’s heated up. Reply

  • Lena
    May 26, 2012

    Made this with all chicken a few days ago, so so good!! Thank you for posting such yummy recepies! Reply

    • Natasha
      natashaskitchen
      May 26, 2012

      You are the second person to have great results with chicken. I will try just. Chicken next time 😉 Reply

  • Hope
    May 21, 2012

    Hi there… Sorry its taken so long for me to reply. I did check into the ‘MSG status’ of the Classic Gourmet Chicken Base that I use. The one I was using earlier, (Chicken Base “Select”) does have MSG, but I have good news! This same brand does sell another type (Chicken Base “Reserve”), and it states “No MSG added”, so for all of those who are interested in trying out this brand, but were worried about the MSG, it does have a chicken base without MSG. Happy Cooking! Reply

    • Natasha
      natashaskitchen
      May 21, 2012

      Wonderful – thank you Hope! 🙂 Reply

  • May 21, 2012

    I love your blog, cooking is my, well among other things, my passion, I love to create. I won’t be going to Moscow for a few months, Delta changed the airplanes so I will have to depend on you for my Russian treats. These meat balls are my next effort, maybe tonight. I’m off to Sweden, Ireland, Denmark, Netherlands, India, and probably some other places including Long Island. Until then I guess I’ll make some meatballs and who knows what. Thank you for my inspirations. Keep it up. Beau Reply

    • Natasha
      natashaskitchen
      May 21, 2012

      I’m glad this site serves as your Russian food fix. 🙂 Thanks Beau! Reply

  • angie
    May 19, 2012

    we made this and everyone loved it in my family! thank you! Reply

    • Natasha
      natashaskitchen
      May 19, 2012

      Score!! That’s wonderful 🙂 Reply

  • Rachel
    May 18, 2012

    Those look really tasty! You take such beautiful photos. Makes me want to go home and make them right now! 🙂 Reply

    • Natasha
      natashaskitchen
      May 18, 2012

      Rachel thank you so much 🙂 If it looks tasty, I consider it a good picture. Reply

  • Sarah Z.
    May 18, 2012

    I made this today and everyone loved them. Thank you so much for all your recipes. Do you have a recipe for caramel dipped apples?
    Thanks. Reply

    • Natasha
      natashaskitchen
      May 18, 2012

      So glad you enjoyed the recipe! I do have a caramel apple recipe but wasn’t planning to post it till fall when apples are in season. Reply

  • Irina
    May 17, 2012

    Just made this with all chicken… YUMMM!!! Reply

    • Natasha
      natashaskitchen
      May 17, 2012

      Can’t go wrong with chicken 🙂 Reply

  • Liliya
    May 17, 2012

    Lol I think I win by now bahahaha :))) Reply

  • Irina
    May 17, 2012

    Can I substitute the meat for chicken? Reply

  • Liliya
    May 16, 2012

    Oh yes this is my #1 site to go to if I need to cook something new or yummy. Lol I probably made half of these recipes now lol 🙂 its like I wake up & im thinkin ok what should I make today, so then im like let mecheck for some ideas on natashaskitchen.com lol I got my sister-in-law into ur website from massachusetts, she loves the Easter bylki and everything. Oh I berly buy any bread now, always make the Artisian bread, hubby eats more then half right a way with cold milk lol he is obsessed with it lol
    anyways, ur doing a great job & helping out a lot of us. Thank u Reply

    • Natasha
      natashaskitchen
      May 17, 2012

      Thank you! You are so sweet 🙂 I’m just thrilled that you like the recipes that much. I wonder who has baked that bread more times; you or I? lol Reply

  • Liliya
    May 16, 2012

    Just finished making these, gonna have some for dinner over steamed rice :)) thank u for ur recipes, they are amazing! I have been making so many things off of here! Love how u show everything step by step! Thank u again, keep up the wonderful work. God bless Reply

    • Natasha
      natashaskitchen
      May 16, 2012

      Thank you Liliya! Wow you are quick! I just posted this last night 🙂 Reply

  • Natasha, they look very moist, creamy and delicious!!! Yum!!! Reply

  • Hope
    May 16, 2012

    These look great! My friends mom makes these, and I”ve always wondered about them. I’ll have to try them for myself soon. Thanks for the recipe (;
    A tip about the chicken base/boullion… I find that the “Classic Gourmet” brand from Cash&Carry has a more authentic/natural flavor than the Better than Boullion. No offense to anyone 🙂 Just my personal preference. You should give it a try and see for yourself. I buy the Classic Gourmet Select Chicken Base, but there is a great selection of various different bases to choose from to suit your tastes. Enjoy! Reply

    • Natasha
      natashaskitchen
      May 16, 2012

      Hope, do you know if that one has MSG? I haven’t tried that brand. I switched to the BBB one since it has no MSG and I think it tastes better than the cubes I was using before. Reply

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