Creamy Baked Chicken Meatballs (Tefteli)

chicken-meatballs-cream sauce-tefteli

Kotlety, meat patties, tefteli, whatever you refer to call these plump little meatballs are truly as good as they look! Smothered in an absolutely amazing cream sauce and baked away to fluffiness is a definite remake in my kitchen.

These make enough to fill a 13″ by 9″ baking dish which is the perfect amount in my opinion as they go pretty fast. Feel free to substitute the rice for other grains and adjust the portion to your desired amount, enjoy!

Ingredients for 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 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_7308IMG_7314IMG_7327IMG_7334

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

Creamy Baked Chicken Meatballs (Tefteli)
 
Prep time
Cook time
Total time
 
Alyona's Cooking:
Serves: 56 meatballs
Ingredients
  • MEAT MIXTURE:
  • 2 lbs ground chicken
  • ⅔ cup uncooked rice
  • 1¼ cup water
  • 1 medium onion
  • 2 eggs
  • 2 cloves garlic, crushed
  • 8 ritz crackers (or slice of bread)
  • 3 tbsp milk
  • 1 tsp salt
  • ¼ tsp ground black pepper
  • ½ cup flour for dredging
  • ½ oil for frying
  • SAUCE:
  • 4 tbsp butter
  • ¼ cup flour
  • 3 cups water
  • 1 chicken bullion cube
  • ½ cup sour cream
  • ¾ cup heavy whipping cream
  • 2 tsp paprika
  • 1 packet of Goya Sazon seasoning
  • ⅓ cup parsley
Instructions
  1. Cook the rice by bringing 1¼ cup water and ⅔ 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.
  3. In a large bowl combine the cooled rice, ground chicken, finely grated onion, eggs, garlic, crushed cracker mixture and the salt & pepper.
  4. Heat a shallow frying pan with ½ cup of oil over med-low heat.
  5. Scoop out 1½" balls of the meat mixture and dredge in flour.
  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.
  7. TO MAKE THE SAUCE: In the same skillet where the meatballs were fried, add 4 tbsp of butter and ¼ 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.
  8. 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.
  9. Pour gravy over stacked meatballs; cover and bake into a 350 degree F oven for 30-35 minutes.

 


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