Authentic Baked Chicken Meatballs (Tefteli) with Creamy Sauce: A Hearty Russian Family Favorite
Step into the heartwarming world of Russian comfort food with these incredible baked chicken meatballs, affectionately known as Tefteli. Imagine the familiar charm of porcupine meatballs, but elevated with a tender, flavorful chicken and rice mixture, all lovingly coated in a rich, soul-satisfying cream sauce. This recipe takes ordinary meatballs and transforms them into something truly remarkable – a dish that promises to become a staple in your family’s culinary repertoire.
Why These Baked Chicken Meatballs (Tefteli) Are a Must-Try
If you’re looking for a chicken meatball recipe that truly stands out, these Tefteli are undoubtedly it. They are incredibly versatile and pair beautifully with creamy mashed potatoes, perfectly fluffy stovetop rice, or even a simple pasta. The standout feature is undoubtedly the sauce – a luscious, velvety cream concoction reminiscent of a classic stroganoff, but with its own unique, comforting, and subtly spiced profile. Its orangey hue, thanks to a touch of paprika and Goya Sazon, hints at the depth of flavor within.
My preferred method for preparing these delightful chicken meatballs is baking. This technique allows the meatballs to slowly simmer and absorb all the incredible flavors of the sauce, resulting in an exceptionally tender and moist texture. While they can certainly be finished on the stovetop, baking offers an added convenience: it makes them wonderfully “guest-friendly.” You can keep them warm in the oven or even a crockpot, ensuring they’re perfectly ready for your arriving guests, allowing you more time to socialize and less time tied to the stove.
Discover the Delight: What Makes Tefteli Unique?
Tefteli are a staple in Russian and Eastern European kitchens, cherished for their simplicity and incredible flavor. Unlike many Western meatball recipes that rely on breadcrumbs for binding, Tefteli traditionally incorporate rice directly into the meat mixture. This not only adds a wonderful texture but also helps to keep the meatballs moist and tender. This addition of rice is why they often draw comparisons to “porcupine meatballs,” where the rice grains subtly peek out, resembling small spikes – a charming visual that belies their soft, delicious interior.
The beauty of Tefteli also lies in its adaptability. While some variations feature a robust tomato-based sauce, this particular recipe champions a rich, creamy sauce. This creamy version provides a luxurious coating that complements the savory chicken and rice, creating a truly comforting and satisfying meal. The balance of flavors – from the subtle tang of sour cream to the warmth of paprika – makes this dish universally appealing.
Watch How To Make These Savory Chicken Meatballs!
Crafting Perfect Baked Chicken Meatballs in a Cream Sauce (Tefteli): A Step-by-Step Guide
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Baked Chicken Meatballs (Tefteli)
Ingredients
Chicken Meatballs:
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2 lbs ground chicken
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2 cups cooked rice
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1 onion (finely minced or grated for best texture)
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2 eggs
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1 1/2 tsp salt
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1/2 tsp ground black pepper
Cream Sauce:
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4 Tbsp unsalted butter
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1/4 cup all-purpose flour
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3 cups chicken broth
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1/2 cup sour cream
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1/2 cup heavy cream
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2 tsp paprika (sweet or smoked, to your preference)
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1 packet Goya Sazon seasoning (optional, for extra color and flavor)
Instructions
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Prepare Meatball Mixture: In a large mixing bowl, gently combine all the chicken meatball ingredients: ground chicken, cooked rice, finely chopped onion, eggs, salt, and black pepper. Mix just until combined; overmixing can lead to tough meatballs. Once mixed, set aside. -
Brown the Meatballs: Preheat your oven to 350°F (175°C). Heat about 1/2 cup of cooking oil in a large, deep frying pan over medium-high heat. Using a scoop (about 1/4 cup or 2-inch diameter), form the meatball mixture into even balls. Carefully place them into the hot skillet, ensuring not to overcrowd the pan. Fry on each side for 2-3 minutes, just until lightly browned. This step is crucial for developing flavor and helping the meatballs hold their shape. Transfer the browned meatballs to a large baking dish. Repeat with remaining mixture. -
Make the Cream Sauce: In a clean saucepan, melt the butter over medium heat. Once melted, whisk in the flour to create a roux, cooking for about 1 minute until lightly golden. Gradually pour in the chicken broth, whisking continuously to prevent lumps. Bring the mixture to a boil, then reduce heat and continue whisking occasionally until it thickens slightly. Stir in the sour cream, heavy cream, paprika, and the Goya Sazon packet (if using). Bring to a gentle simmer and let it cook for about 8 minutes, allowing the flavors to meld and the sauce to reach a rich, creamy consistency. -
Bake to Perfection: Pour the warm cream sauce evenly over the arranged meatballs in the baking dish. Cover the dish tightly with aluminum foil and bake in the preheated oven at 350°F (175°C) for 45 minutes. Baking allows the meatballs to fully cook through and become incredibly tender, soaking up all the delicious flavors of the sauce. Serve hot with your favorite side dishes.
Notes & Expert Tips
Chicken Broth Substitute: No chicken broth on hand? No problem! Simply stir 1 teaspoon of chicken bouillon powder (or a bouillon cube) into 3 cups of hot water for a quick and flavorful substitute.
Stovetop Variation: If you prefer a stovetop method or are short on time, omit the baking step. After browning the meatballs and preparing the sauce, combine them in a deep skillet or pot. Allow the meatballs to simmer gently in the sauce for about 20 minutes over medium-low heat until cooked through.
Meatball Size & Consistency: The size of your meatballs impacts cooking time and yield. For consistent results, use a measuring scoop. I used this heavy duty scoop which makes larger meatballs. For standard size, a 1/4 cup measuring scoop works perfectly, yielding about 30 meatballs. Ensure gentle mixing of ingredients to keep meatballs tender.
Flavor Boost: For an extra layer of aroma and freshness, consider sprinkling fresh dill or parsley into the sauce just before serving. It brightens the whole dish!
Nutrition per serving
Calories: 136kcal
Carbohydrates: 5g
Protein: 6g
Fat: 10g
Saturated Fat: 3g
Cholesterol: 48mg
Sodium: 243mg
Potassium: 201mg
Fiber: 1g
Sugar: 1g
Vitamin A: 211IU
Vitamin C: 2mg
Calcium: 14mg
Iron: 1mg
Recommended Tools & Ingredients for Perfect Tefteli
To help you achieve the best results, here are some kitchen essentials that make preparing these chicken meatballs a breeze:
- Large White baking dish: Ideal for baking and serving a generous batch of Tefteli.
- Large Heavy Duty Scoop: Ensures uniform meatballs, which cook evenly and look professional.
- Wooden spoon: A versatile tool for mixing ingredients and stirring the sauce without scratching your pans.
Frequently Asked Questions About Tefteli
What are Tefteli?
Tefteli are a traditional Russian dish consisting of meatballs that typically include rice mixed into the ground meat. These meatballs are then simmered or baked in a flavorful sauce. While the sauce can vary (some regions prefer a rich tomato-based sauce), the version shared here features a wonderfully creamy, savory sauce, making it a beloved comfort food across many Eastern European cultures.
Can I make Chicken Meatballs Gluten-Free?
Absolutely! Making these chicken meatballs gluten-free is quite simple. The only ingredient containing gluten in this recipe is the all-purpose flour used to thicken the cream sauce. To make a gluten-free version, simply substitute the flour with cornstarch. Use half the amount of cornstarch (e.g., 2 tablespoons for 1/4 cup flour) mixed with a little cold water to create a slurry before adding it to your sauce. This will achieve a similar thickening effect without compromising on taste or texture.
What Ingredients are in chicken meatballs?
These delicious chicken meatballs and their accompanying cream sauce are made with wholesome, accessible ingredients:
For the Meatballs:
- Ground chicken: Provides a lean and tender base.
- Cooked rice: A key ingredient, offering unique texture and binding properties.
- Onion: Adds aromatic depth and moisture.
- Eggs: Act as a binder to hold the meatballs together.
- Salt and pepper: Essential seasonings to enhance all the flavors.
For the Cream Sauce:
- Butter: Forms the base for the roux and adds richness.
- Flour: Used to create a roux, thickening the sauce.
- Chicken broth: Provides the liquid base and savory flavor for the sauce.
- Sour cream and heavy cream: Contribute to the sauce’s luxurious creaminess and slight tang.
- Paprika: Adds a warm, sweet, and slightly smoky flavor, along with a beautiful color.
- Goya Sazon Seasoning: An optional but recommended blend that boosts flavor and color, often containing annatto, which gives a lovely orange hue.
What are porcupine meatballs?
Porcupine meatballs get their whimsical name from the way the rice grains, mixed into the ground meat, slightly stick out after cooking, resembling the quills or “spikes” of a porcupine. This playful visual is the inspiration behind the name. Beyond the appearance, the rice serves a practical purpose: it acts as a binder and helps to keep the meatballs moist and tender, often replacing traditional breadcrumbs or flour in the mixture. They are typically cooked in a sauce, allowing the rice to absorb moisture and soften beautifully during the cooking process.
Pro Tips for Your Tefteli Success
- Gluten-Free Alternative: To easily adapt this recipe for a gluten-free diet, simply substitute the all-purpose flour in the cream sauce with an equal amount (or slightly less, as cornstarch has stronger thickening power) of cornstarch. Ensure you make a slurry with cold water first to avoid lumps.
- Quick Chicken Broth Hack: If you find yourself without chicken broth, a practical and flavorful substitute is to dilute chicken bouillon powder or a bouillon cube with hot water. Use 1 teaspoon of bouillon powder for every cup of water needed.
- Stovetop Cooking Option: While baking yields incredibly tender results, these meatballs can also be cooked entirely on the stovetop. After browning, simply simmer the meatballs directly in the prepared sauce for approximately 20-25 minutes over medium-low heat until fully cooked.
- Enhance with Fresh Herbs: For an extra layer of flavor and a burst of freshness, sprinkle finely chopped fresh dill or parsley into the cream sauce just before serving. These herbs are a classic pairing with Russian cuisine.
- Perfectly Cooked Rice: Ensure your rice for the meatballs is cooked and cooled. Using warm rice can make the meatball mixture harder to handle and might affect the texture. Day-old rice works wonderfully!
- Even Browning: Don’t overcrowd the pan when browning your meatballs. Work in batches to ensure each meatball gets a nice, even golden-brown crust, which locks in flavor and helps them maintain shape during baking.
Explore More Meatball & Comfort Food Creations:
- Classic BBQ Meatballs
- Hearty Russian Meatball Soup
- Mini Salisbury Steaks with Mushroom Gravy
We hope you enjoy making and sharing these authentic baked chicken meatballs (Tefteli). They are truly a taste of home and a wonderful way to bring a touch of Russian culinary tradition to your dinner table!