If you have a craving for something comforting, rich, and utterly delicious, look no further than this Tefteli in a Cream Sauce Recipe. These tender meatballs, made from a perfect blend of ground pork and chicken, are infused with garlic and onion, coated in crisp bread crumbs, and then bathed in a luscious, velvety cream sauce that’s bursting with flavor. Every bite offers a delightful harmony of textures and tastes that feels like a warm hug straight from the kitchen. Whether you’re cooking for family or friends, this dish is sure to become an instant favorite and a staple in your recipe repertoire.
Ingredients You’ll Need
The ingredients for this Tefteli in a Cream Sauce Recipe are simple yet essential, each bringing a unique touch that builds the dish’s wonderful balance of flavor, texture, and color. From juicy meats and creamy dairy to fresh aromatics, every element plays a starring role.
- 1 lb ground pork: Provides juicy richness and a wonderful flavor base for the meatballs.
- 1 lb ground chicken: Adds tenderness and a lighter protein balance to the pork.
- 2 cups cooked white rice: Gives the meatballs a moist, tender texture and stretches the mixture just right.
- 1 large egg: Acts as the perfect binder to hold everything together without heaviness.
- 2 large garlic cloves: Freshly pressed for a punch of aromatic, savory depth.
- 1/2 onion (grated or finely chopped): Adds sweetness and subtle crunch inside the meatballs.
- 1/2 tsp salt: Essential for seasoning and bringing out the flavors of the meat.
- 1/4 tsp black pepper: A hint of heat and complexity.
- 2 slices of soft white bread: Soaked in milk to keep the meatballs tender and moist.
- 3/4 cup milk: For soaking bread and enriching the creamy sauce.
- 2 cups Italian bread crumbs: Creates a crisp, golden crust on the outside of the tefteli.
- 2 Tbsp olive oil: Adds richness when sautéing and enhances flavor depth.
- 1/2 onion (chopped): Used in the sauce to add sweetness and texture.
- 1 large carrot (grated): Brings subtle sweetness and a touch of color to the sauce.
- 2 Tbsp flour: The thickening agent for the dreamy cream sauce.
- 1 Tbsp sour cream: Adds tang and creaminess that makes the sauce irresistible.
- 1 cup heavy whipping cream: Gives the sauce its rich, luscious body.
- 1 cup chicken broth or stock: Infuses savory flavor and balances the creaminess.
- 1/2 to 1 tsp paprika: Adds warmth and beautiful color to the sauce.
- Salt and pepper to taste: For final seasoning adjustments to make everything sing.
- Canola oil or grape seed oil: For frying the tefteli to golden perfection without overpowering flavors.
How to Make Tefteli in a Cream Sauce Recipe
Step 1: Prepare the Rice and Bread
First, cook your white rice according to package directions and let it cool to room temperature or just warm. Meanwhile, break up the soft white bread and soak it in milk in a separate bowl. These steps ensure the rice and bread add moisture and softness to the meatball mixture.
Step 2: Mix the Meatball Ingredients
In a large mixing bowl, combine the ground pork and chicken, then add the cooled cooked rice, pressed garlic cloves, finely chopped or grated onion, egg, salt, and pepper. After draining the excess milk from the soaked bread (it should still feel juicy), add the bread to the meat mixture and mix everything thoroughly. This results in a tender, flavorful meatball base that holds together beautifully without being dense.
Step 3: Bread the Tefteli
Pour the Italian bread crumbs into a medium bowl. Shape the meat mixture into roughly 1-inch balls, then roll them gently but thoroughly in the breadcrumbs. Make sure all the tefteli are breaded before moving on so they cook evenly and develop a perfectly crisp exterior.
Step 4: Brown the Meatballs
Heat a large non-stick skillet over medium heat and add about 1/4 cup of canola or grape seed oil. Once hot, carefully sauté the meatballs, turning occasionally to brown them on all sides—this usually takes around 3 to 4 minutes per side. Browning locks in flavor and creates that wonderful texture contrast with the creamy sauce to come.
Step 5: Make the Cream Sauce
After removing the browned tefteli from the skillet, reduce the heat slightly and add 2 tablespoons of olive oil. Sauté the chopped onion and grated carrot until soft and fragrant. Sprinkle in the flour and stir for a minute to cook out the raw taste. Gradually whisk in the chicken broth, stirring constantly to avoid lumps, then add the heavy cream, sour cream, and paprika. Simmer gently, seasoning with salt and pepper to taste, until the sauce thickens to a luscious, silky consistency that perfectly coats each tefteli.
Step 6: Combine and Simmer
Return the browned meatballs to the skillet with the cream sauce, spooning sauce over each one to coat generously. Cover and simmer on low heat for about 10 minutes, allowing the tefteli to cook through completely and soak up the amazing flavors of the cream sauce.
How to Serve Tefteli in a Cream Sauce Recipe
Garnishes
Fresh herbs like dill, parsley, or chives make beautiful garnishes, adding a pop of green and a burst of fresh aroma that complements the richness of the cream sauce. A sprinkle of paprika on top also enhances the color and flavor.
Side Dishes
This Tefteli in a Cream Sauce Recipe shines when paired with simple sides. Creamy mashed potatoes, buttered egg noodles, or a bed of steamed rice soak up the sauce wonderfully. A crisp green salad or sautéed seasonal veggies bring needed brightness and texture contrasts to the plate.
Creative Ways to Present
For a festive touch, serve the tefteli on a large platter with the cream sauce drizzled over, surrounded by roasted vegetables or pickled cucumbers. Alternatively, try placing a few meatballs on toasted rye or sourdough slices for an open-faced sandwich that’s both charming and satisfying.
Make Ahead and Storage
Storing Leftovers
Leftover tefteli with cream sauce can be stored in an airtight container in the refrigerator for up to 3 days. Keep the sauce and meatballs together if possible to maintain flavor, but reheat gently to avoid curdling the cream.
Freezing
You can freeze cooked tefteli in cream sauce, but for best results, freeze the meatballs and sauce separately. Place the meatballs on a baking sheet to freeze individually, then transfer to a freezer bag. Store sauce in a sealed container. Both can be frozen for up to 2 months.
Reheating
When reheating, thaw in the refrigerator overnight if frozen. Warm the meatballs gently in a saucepan over low heat, stirring occasionally to prevent the cream sauce from breaking. Adding a splash of milk or broth can help restore creaminess if needed.
FAQs
What is Tefteli?
Tefteli are traditional Eastern European meatballs often made with a mix of ground meats and rice, usually served in a savory sauce. This Tefteli in a Cream Sauce Recipe offers a rich and comforting take on this classic dish.
Can I use other meats for this recipe?
Absolutely! While this recipe combines ground pork and chicken for the best flavor and texture, you can substitute beef, turkey, or even lamb if desired. Just be mindful of the cooking time and fat content.
Is it possible to make this recipe gluten-free?
Yes. Substitute the bread with gluten-free bread and use gluten-free flour and breadcrumbs in the coating and sauce. This way, you keep all the delicious flavors without any gluten concerns.
How long can I keep leftovers safely?
Cooked Tefteli in a Cream Sauce can be safely stored in the refrigerator for up to 3 days. Make sure to store in a sealed container and reheat thoroughly before eating.
Can I make the meatballs ahead of time?
Definitely! You can prepare and bread the meatballs up to 24 hours in advance and keep them refrigerated until ready to cook. This step is perfect for easing your kitchen workflow on a busy day.
Final Thoughts
This Tefteli in a Cream Sauce Recipe is one of those dishes that feels like a warm embrace, perfect for cozy dinners or special occasions. Its blend of comforting textures, savory flavors, and creamy indulgence makes it a memorable meal for anyone lucky enough to enjoy it. I encourage you to give this recipe a try—you might just find it becoming your next go-to comfort food classic!
Print
Tefteli in a Cream Sauce Recipe
- Prep Time: 30 minutes
- Cook Time: 20 minutes
- Total Time: 50 minutes
- Yield: Approximately 60 meatballs
- Category: Main Course
- Method: Frying
- Cuisine: Eastern European
Description
Tefteli in a Cream Sauce is a delicious Eastern European-style meatball dish combining ground pork and chicken with rice and aromatic seasonings, all simmered in a rich and creamy paprika-infused sauce. Perfect for gatherings, this recipe yields a large batch of tender, flavorful meatballs coated in a luscious, comforting cream sauce.
Ingredients
Meatballs
- 1 lb ground pork
- 1 lb ground chicken
- 2 cups cooked white rice (1 cup raw = 2 cups cooked rice)
- 1 large egg
- 2 large garlic cloves, pressed
- 1/2 onion, grated or finely chopped
- 1/2 tsp salt
- 1/4 tsp black pepper
- 2 slices soft white bread (wheat-ish bread can be used)
- 3/4 cup milk
- 2 cups Italian bread crumbs
- Canola oil or grape seed oil (for frying)
Sauce
- 2 tbsp olive oil
- 1/2 onion, chopped
- 1 large carrot, grated
- 2 tbsp flour
- 1 tbsp sour cream
- 1 cup heavy whipping cream
- 1 cup chicken broth or stock
- 1/2 to 1 tsp paprika
- Salt and pepper to taste
Instructions
- Cook the rice: Prepare the rice according to package instructions. Allow it to cool to room temperature or just slightly warm.
- Soak the bread: Tear the bread into pieces and soak in milk in a separate bowl until the bread softens completely.
- Combine meat and ingredients: In a large bowl, add ground pork and ground chicken. Then add 2 cups cooked rice, pressed garlic cloves, grated onion, egg, salt, and black pepper.
- Incorporate soaked bread: Drain excess milk from the bread so it remains moist but not dripping. Add the bread to the meat mixture and mix thoroughly to combine all elements evenly.
- Prepare breading: Pour Italian bread crumbs into a medium bowl for breading the meatballs.
- Shape and bread meatballs: Form the meat mixture into 1-inch balls. Roll each meatball in the bread crumbs to coat. It is best to bread all meatballs before starting to cook them.
- Brown meatballs: Heat a large non-stick skillet over medium heat. Add 1/4 cup canola or grape seed oil and heat it until hot. Fry the meatballs for about 3-4 minutes per side, or until they develop an even golden-brown crust. Remove from pan and set aside.
- Make the sauce base: In the same skillet, add 2 tbsp olive oil. Sauté the chopped onion and grated carrot until softened and fragrant, approximately 5 minutes.
- Add flour to thicken: Sprinkle the flour over the vegetables and stir constantly to form a roux, cooking for about 2 minutes without browning.
- Add liquids and seasonings: Gradually whisk in chicken broth, heavy cream, sour cream, paprika, salt, and pepper. Stir continuously to avoid lumps and bring the mixture to a gentle simmer.
- Simmer with meatballs: Return the browned meatballs to the pan, spooning sauce over them. Simmer gently for about 10 minutes, allowing the meatballs to cook through and flavors to meld.
- Final seasoning and serve: Adjust salt, pepper, and paprika to taste. Serve the Tefteli hot with additional sauce spooned over them, ideally accompanied by side dishes like mashed potatoes or crusty bread.
Notes
- The meatballs should be uniform in size (about 1 inch) to ensure even cooking.
- Soft bread soaked in milk adds moisture and tenderness to the meatballs.
- Use a mix of ground pork and chicken for balanced flavor and texture.
- Do not overcrowd the pan when frying meatballs to maintain browning.
- Adjust paprika amount in sauce according to your preferred spice level.
- This recipe yields around 60 meatballs, perfect for large gatherings.
- Leftover meatballs can be refrigerated for up to 3 days or frozen for longer storage.
