Baked Chicken Meatballs (Tefteli)
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!
Ingredients
Chicken Meatballs:
- 2 lbs ground chicken
- 2 cups cooked rice
- 1 onion
- 2 eggs
- 1 1/2 tsp salt
- 1/2 tsp ground black pepper
Cream Sauce:
- 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
Instructions
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.
Notes
To make rice: Bring 1 1/4 cup water and 2/3 cup of rice to a boil. Reduce heat and simmer over low for 20 min.
Chicken Broth Substitute: Stir 1 teaspoon of chicken bullion powder to 3 cups of water.
Stovetop: omit baking and allow meatballs to simmer in the sauce for 20 minus over med-low heat.
Meatball Size: Here is the same exact heavy duty scoop that I used. It makes large meatballs. Use a 1/4 cup measuring scoop instead.
Nutrition per serving
Serving: 1meatballCalories: 136kcalCarbohydrates: 5gProtein: 6gFat: 10gSaturated Fat: 3gCholesterol: 48mgSodium: 243mgPotassium: 201mgFiber: 1gSugar: 1gVitamin A: 211IUVitamin C: 2mgCalcium: 14mgIron: 1mg