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!
1/2tspground black pepper
1packetGoya 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.
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.