chicken-meatballs-cream sauce-tefteli

These baked chicken meatballs are the Russian version of porcupine meatballs and smothered in a delicious cream sauce!

I was inspired by Natasha’s Kitchen chicken meatball recipe. Ground chicken makes for leaner tasting meatballs and the creamy cream sauce is divine! Feel free to substitute the rice for other grains and adjust the portion to your desired amount, enjoy!

Ingredients for Chicken Meatballs:

  • 2 lbs ground chicken
  • 2/3 cup uncooked rice
  • 1 1/4 cup water
  • 1 medium onion
  • 2 eggs
  • 2 cloves garlic, crushed
  • 8 ritz crackers (or slice of bread)
  • 3 tbsp milk
  • 1 tsp salt
  • 1/4 tsp ground black pepper
  • 1/2 cup flour for dredging
  • 1/2 oil for frying

Ingredients for the Cream Sauce:

  • 4 tbsp butter
  • 1/4 cup flour
  • 3 cups water
  • 1 chicken bullion cube
  • 1/2 cup sour cream
  • 3/4 cup heavy whipping cream
  • 2 tsp paprika
  • 1 packet of Goya Sazon seasoning
  • 1/3 cup parsley

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How to make baked chicken meatballs:

  1. Cook the rice by bringing 1 1/4 cup water and 2/3 cup of rice to a boil; reduce the heat and simmer over low heat for 20 min. Remove and cool.
  2. Crush the crackers (or bread) with milk and and set aside.

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3. In a large bowl combine the cooled rice, ground chicken, finely grated onion, eggs, garlic, crushed cracker mixture and the salt & pepper.

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4. Heat a shallow frying pan with 1/2 cup of oil over med-low heat.

5. Scoop out 1 1/2″ balls of the meat mixture and dredge in flour. Place balls onto a tray.

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6. Fry the coated meatballs in the pre-heated frying pan for 3-4 minutes on each side and then stack the meatballs into a baking dish.

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7. In the same skillet where the meatballs were fried, add 4 tbsp of butter and 1/4 cup of flour. Whisk over med heat until bubbly and nicely browned.

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8. Slowly add 3 cups of water to the roux and the chicken bullion cube; whisk until slightly thickened. IMG_7308

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9. Then add the sour cream, paprika and the Goya Sazon packet; whisk until the sour cream is fully incorporated into the gravy. Slowly add the cream and parsley heat through and simmer mixture for 7-10 minutes, until creamy.

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10. Pour gravy over stacked meatballs; cover and bake into a 350 degree F oven for 30-35 minutes.

chicken-meatballs-cream sauce-tefteli

Baked Chicken Meatballs in Cream Sauce (Tefteli)

Prep Time: 40 minutes
Cook Time: 30 minutes
Total Time: 1 hour 10 minutes
Servings: 56 meatballs
Author: Alyona's Cooking
These baked chicken meatballs are the Russian version of porcupine meatballs and smothered in a delicious cream sauce!

Ingredients

  • MEAT MIXTURE:
  • 2 lbs ground chicken
  • 2/3 cup uncooked rice
  • 1 1/4 cup water
  • 1 medium onion
  • 2 eggs
  • 2 cloves garlic crushed
  • 8 ritz crackers or slice of bread
  • 3 tbsp milk
  • 1 tsp salt
  • 1/4 tsp ground black pepper
  • 1/2 cup flour for dredging
  • 1/2 oil for frying
  • SAUCE:
  • 4 tbsp butter
  • 1/4 cup flour
  • 3 cups water
  • 1 chicken bullion cube
  • 1/2 cup sour cream
  • 3/4 cup heavy whipping cream
  • 2 tsp paprika
  • 1 packet of Goya Sazon seasoning
  • 1/3 cup parsley

Instructions

  • Cook the rice by bringing 1 1/4 cup water and 2/3 cup of rice to a boil; reduce the heat and simmer over low heat for 20 min. Remove and cool.
  • Crush the crackers (or bread) with milk and and set aside.
  • In a large bowl combine the cooled rice, ground chicken, finely grated onion, eggs, garlic, crushed cracker mixture and the salt & pepper.
  • Heat a shallow frying pan with 1/2 cup of oil over med-low heat.
  • Scoop out 1 1/2" balls of the meat mixture and dredge in flour.
  • Fry the coated meatballs in the pre-heated frying pan for 3-4 minutes on each side and then stack the meatballs into a baking dish.
  • TO MAKE THE SAUCE: In the same skillet where the meatballs were fried, add 4 tbsp of butter and 1/4 cup of flour. Whisk over med heat until bubbly and nicely browned. Slowly add 3 cups of water to the roux and the chicken bullion cube; whisk until slightly thickened.
  • Then add the sour cream, paprika and the Goya Sazon packet; whisk until the sour cream is fully incorporated into the gravy. Slowly add the cream and parsley heat through and simmer mixture for 7-10 minutes, until creamy.
  • Pour gravy over stacked meatballs; cover and bake into a 350 degree F oven for 30-35 minutes.

Other Russian recipes to try:

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Leave a comment

2 comments

    • Tetyana

    This is so delicious 🙂 I love this recipe

      • Alyona’s Cooking

      Thank you for sharing, Tetyana

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