Chicken Meatballs In A Cream Sauce Tefteli Food
CHICKEN MEATBALLS IN A CREAM SAUCE (TEFTELI)
These chicken meatballs are tender, juicy and swimming in a super flavorful creamy sauce that coats each one just so. These are quick and easy and reheat well.
Provided by Natasha of NatashasKitchen.com
Categories Easy/Medium
Time 40m
Number Of Ingredients 16
Steps:
- In a large bowl, combine ground chicken, 1 cup cooked rice, 1 egg, grated onion, 1 pressed garlic clove, 1/2 tsp salt and 1/4 tsp pepper. Mix well.
- Roll the meat into 1 to 1 1/4" balls, then roll the balls in flour, dusting off excess.
- Heat a large skillet over medium heat and add 2 Tbsp oil. Transfer meatballs into the skillet and saute 4 minutes on the first side, then flip them over with tongs, cover and cook another 3 minutes or until golden brown on all sides and cooked through, then remove to a plate.
- In the same pan over medium heat, melt 2 Tbsp butter then whisk in 2 Tbsp flour and continue mixing until golden in color. Whisk in 2 cups chicken broth and stir until it starts to thicken. Add 1/4 cup sour cream and season to taste. I added: 1/2 tsp paprika, 1/2 tsp sea salt 1/8 tsp black pepper.
- Bring sauce to a simmer and stir until sauce thickens enough to lightly coat a meatball then stir in the meatballs, turning them to coat (keep in mind sauce will thicken more as it cools). Once the meatballs are warmed up, remove from heat and sprinkle with fresh parsley or dill. Serve warm.
CHICKEN MEATBALLS IN A CREAM SAUCE (TEFTELI)
Steps:
- Instructions 1.In a large bowl, combine ground chicken, 1 cup cooked rice, 1 egg, grated onion, 1 pressed garlic clove, ½ tsp salt and ¼ tsp pepper. Mix well. 2.Roll the meat into 1 to 1¼" balls, then roll the balls in flour, dusting off excess. 3.Heat a large skillet over medium heat and add 2 Tbsp hot oil. Transfers the meatballs into the skillet and saute 4 minutes on the first side, then flip them over with tongs, cover and cook another 3 minutes or until golden brown on all sides and cooked through, then remove to a plate. 4.In the same pan over medium heat, melt 2 Tbsp butter then whisk in 2 Tbsp flour and continue mixing until golden in color. Whisk in 2 cups chicken broth and stir until it starts to thicken. Add ¼ cup sour cream and season to taste. I added: ½ tsp paprika, ½ tsp sea salt ⅛ tsp black pepper. 5.Bring sauce to a simmer and stir until sauce thickens enough to lightly coat a meatball then stir in the meatballs, turning them to coat (keep in mind sauce will thicken more as it cools). Once the meatballs are warmed up, remove from heat and sprinkle with fresh parsley or dill. Serve warm.
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- In a large bowl, prepare the meatballs. Combine the chicken, egg, rice, onion, garlic, salt and pepper.
- Roll the meatballs into 1 to 1 1/4 inch balls, ice cream scoop would work and I will get one to do this to verify the size. Roll each ball in flour and set on a lightly floured plate or surface.
- Heat a large pan over medium heat and add the oil. Use a regular stainless pan if you want a darker sauce or feel free to use a non stick pan which will give a lighter color sauce, this does not change the flavor of the sauce. When the pan is hot, add the meatballs and cook for 4 minutes without turning them, then flip over with tongs and cook 3 more minutes or until nice and golden brown and cooked through. Remove to a plate.
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