Chicken Meatballs in a Cream Sauce

Chicken Meatballs in a Cream Sauce

Chicken Meatballs in a Cream Sauce

These chicken meatballs are tender, juicy, and swimming in a super flavorful creamy sauce that coats each one just so. I know what you’re thinking, “I want these in my mouth now!” I don’t blame you. Now imagine a few of these lofty meatballs over a hefty bowl of buttered egg noodles… or atop a mountain of creamy mashed powtaters… or on toothpicks slowly making their way to your chops (don’t let the sauce hit your shirt on the way!).

Fun fact: In our weekly slang study (which doesn’t exist), we learn that calling someone a “meatball” is like calling them clumsy. So don’t be a “meatball” while eating your meatballs in the hood. I’m not sure I like where this is going… (please ignore the last few sentences).

Tefteli is like the Slavic version of Swedish meatballs. You’ll be happy to know these meatballs are quick and easy to whip up and they were a big hit with the kiddos! And they reheat well. And you should buy a jar of crunchy baby dills to go with these.

Ingredients for Chicken Meatballs (Tefteli):

  • 1 – 1 1/4 lb ground chicken (I used ground chicken thighs)
  • 1 cup cooked white rice, cooled to room temp or colder
  • 1 large egg
  • 1 small onion, grated
  • 1 garlic clove, pressed
  • 1/2 tsp salt (I used sea salt)
  • 1/4 tsp pepper
  • 1/2 cup flour for dredging
  • 2 Tbsp oil (I used extra LIGHT olive oil)

Ingredients for the Sauce:

  • 2 Tbsp butter
  • 2 Tbsp flour
  • 2 cups reduced-sodium chicken broth
  • 1/4 cup sour cream (or Greek yogurt, or heavy cream)
  • 1/2 to 1 tsp paprika (more if you like a little spice in your life)
  • Salt and Pepper to taste
  • Freshly chopped parsley for garnish

How To Make Chicken Meatballs in a Cream Sauce:

  1. 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″ ball, then roll the balls in flour, dusting off excess.
  2. 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.
  3. 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.
  4. 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 over mashed potatoes or egg noodles. I loved them with pickles (there’s just something amazing about baby dills – let me know if you agree!).

Notes: I used my own KitchenAid meat grinder attachment and ground up some organic chicken thigh, but if you don’t have a meat grinder, you can use a good food processor or pre-ground chicken meat.

 

Chicken Meatballs in a Cream Sauce

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.

For the Meatballs:

  • 1 – 1 1/4 lb ground chicken I used ground chicken thighs
  • 1 cup cooked white rice cooled to room temp or colder
  • 1 large egg
  • 1 small onion grated
  • 1 garlic clove pressed
  • 1/2 tsp salt I used sea salt
  • 1/4 tsp pepper
  • 1/2 cup flour for dredging
  • 2 Tbsp oil I used extra LIGHT olive oil

For the Sauce:

  • 2 Tbsp butter
  • 2 Tbsp flour
  • 2 cups reduced-sodium chicken broth
  • 1/4 cup sour cream or greek yogurt, or heavy cream
  • 1/2 to 1 tsp paprika more if you like a little spice in your life
  • Salt and Pepper to taste
  • Freshly chopped parsley for garnish
  1. 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.

  2. Roll the meat into 1 to 1 1/4" balls, then roll the balls in flour, dusting off excess.

  3. 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.

  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 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.

  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.

I used my own KitchenAid meat grinder attachment and ground up some organic chicken thigh, but if you don’t have a meat grinder, don’t let that stop you! You can use pre-ground chicken meat.

Main Course
Russian, Ukrainian
Chicken Meatballs in a Cream Sauce, Tefteli

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