These baked chicken meatballs (tefteli) are the Russian version of porcupine meatballs! They’re smothered in a delicious cream sauce that takes plain meatballs to remarkable!
Chicken Meatballs (Tefteli)
If I ever make meatballs from chicken, it’s likely to be these chicken meatballs! There so good over creamy mashed potatoes or the perfect stovetop rice! The sauce is similar to stroganoff but orangey and ultra creamy! My version of chicken meatballs is baked, which allows the meatballs to simmer and soak up in the sauce more, but they can totally be finished off on the stovetop! Furthermore, doing so will make them guest friendly as they can stay warm in the oven or crockpot for those coming guests!
How to make Baked Chicken Meatballs in a Cream Sauce (tefteli):
Baked Chicken Meatballs (Tefteli)
- 2 lbs ground chicken
- 2 cups cooked rice
- 1 onion
- 2 eggs
- 1 1/2 tsp salt
- 1/2 tsp ground black pepper
- 4 Tbsp butter
- 1/4 cup flour
- 3 cups chicken broth
- 1/2 cup sour cream
- 1/2 cup heavy cream
- 2 tsp paprika
- 1 packet Goya Sazon seasoning
- Combine all the chicken meatball ingredients. Set aside.
- Heat a deep frying pan with 1/2 cup of oil. Scoop 2-inch meatballs into the skillet and fry on each side for 2-3 minutes. Transfer to a large baking dish.
- TO MAKE SAUCE: Melt butter in a saucepan. Whisk in flour then pour the chicken broth and bring to a boil, whisking occasionally. Add the sour cream, heavy cream, paprika and the Goya Sazon packet, bring to a simmer (about 8 minutes.)
- Pour sauce over arranged meatballs. Cover and bake at 350°F 45 minutes.
Nutrition per serving
Shop Chicken Meatballs:
What are Tefteli?
Tefteli are Russian meatballs made with rice and simmered in a cream sauce. Sauces can vary as some use a tomato based sauce.
Can I make Chicken Meatballs Gluten-Free?
Yes! Omit the flour and use cornstarch! Cornstarch is gluten-free and you won’t miss out on the taste!
What Ingredients are in chicken meatballs?
- cooked rice
- salt and pepper
- chicken broth
- sour cream
- heavy cream
- Goya Sazon Seasoning
What are porcupine meatballs?
Porcupine meatballs get their name from the rice, as rice resembles “spikes.” Though, they’re not prickly, the rice works as one of the binding ingredients since no flour or bread crumbs are used.
- Use cornstarch instead of flour to make these meatballs gluten-free.
- A quick substitute for chicken broth is simply to dilute chicken bullion powder with water.
- Make these over the stovetop instead of baking!
- Sprinkle fresh dill or parsley into the sauce for aroma!