Best 2 Chicken Meatballs In A Cream Sauce Tefteli Recipes

Tefteli is a delicious and versatile dish that can be enjoyed by people of all ages. Originating from Turkey, these meatballs are made with ground chicken or beef, rice, and a variety of herbs and spices. They are typically served in a creamy sauce, which can be made with tomatoes, yogurt, or béchamel. Tefteli can be baked, fried, or steamed, and can be served as an appetizer, main course, or side dish. This article provides three different recipes for tefteli: classic tefteli, baked tefteli, and vegetarian tefteli. Each recipe includes step-by-step instructions and helpful tips to ensure that your tefteli turns out perfectly. Whether you are a seasoned cook or a beginner, you are sure to find a recipe in this article that you will love. So gather your ingredients and get ready to create a delicious and satisfying meal that the whole family will enjoy.

Here are our top 2 tried and tested recipes!

CHICKEN MEATBALLS IN A CREAM SAUCE (TEFTELI)

Chicken Meatballs in a Cream Sauce (Tefteli) image

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

Ingredients

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)
2 Tbsp unsalted 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

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)

CHICKEN MEATBALLS IN A CREAM SAUCE (TEFTELI) image

Categories Chicken Stew Quick & Easy Dinner

Yield 6-8 peope

Number Of Ingredients 19

Ingredients

Ingredients
For the Meatballs:
1 - 1¼ 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
½ tsp salt (I used sea salt)
¼ tsp pepper
½ 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
¼ cup sour cream (or greek yogurt)
½ to 1 tsp paprika (more if you like a little spice in your life)
Salt and Pepper to taste
Freshly chopped parsley for garnish

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.

Tips:

Use fresh, quality ingredients: This will make a big difference in the flavor of your meatballs.
Don't overmix the meatball mixture: Overmixing will make the meatballs tough.
Cook the meatballs thoroughly: This will ensure that they are safe to eat and that they have a nice, browned crust.
Make sure the cream sauce is thick enough: You don't want it to be too runny, or it will not coat the meatballs properly.
Serve the meatballs hot: This is when they will be at their best.

Conclusion:

Chicken meatballs in a cream sauce is a delicious and easy-to-make dish that is perfect for a weeknight meal. The meatballs are tender and flavorful, and the cream sauce is rich and creamy. This dish is sure to be a hit with your family and friends.