Chicken Meatballs in Creamy Paprika Sauce (Tefteli)
These tender Russian-style chicken meatballs are made with ground chicken, rice, and aromatics, then pan-seared until golden and simmered in a rich, creamy paprika sauce. The rice keeps the meatballs incredibly moist while the roux-based cream sauce provides luxurious comfort. Perfect for a cozy family dinner served over mashed potatoes, rice, or egg noodles. This version uses chicken thighs for extra flavor and a touch of paprika for warmth and color.
Ingredients
- 1 lb ground chicken
- 1 cup cooked white rice, cooled to room temp or colder
- 1 large egg
- 1 small onion, grated
- 1 clove garlic, pressed
- ½ tsp salt
- ¼ tsp pepper
- ½ cup flour, for dredging
- 2 Tbsp oil
- 2 Tbsp unsalted butter
- 2 Tbsp flour
- 2 cups reduced sodium chicken broth
- ¼ cup sour cream
- ½ tsp paprika
- salt and pepper, to taste
- fresh parsley, chopped, for garnish
Instructions
- 1
Combine ground chicken, cooked rice, egg, grated onion, pressed garlic, salt and pepper in a large bowl and mix well
- 2
Roll mixture into 1 to 1 1/4 inch balls and coat each ball in flour, dusting off excess
- 3
Heat oil in a large skillet over medium heat and sauté meatballs for 4 minutes on first side
- 4
Flip meatballs with tongs, cover and cook another 3 minutes until golden brown on all sides and cooked through, then remove to a plate
- 5
Melt butter in the same pan over medium heat and whisk in flour, mixing until golden in color
- 6
Whisk in chicken broth and stir until mixture starts to thicken
- 7
Add sour cream and season with paprika, salt and pepper to taste
- 8
Bring sauce to a simmer and stir until it thickens enough to lightly coat a meatball
- 9
Return meatballs to sauce, turning to coat, and warm through
- 10
Remove from heat and sprinkle with fresh parsley before serving
Tips
Use ground chicken thighs instead of breasts for more flavor and moisture in the meatballs.
Make sure the rice is completely cooled before mixing to prevent the meatballs from becoming mushy.
The sauce will continue to thicken as it cools, so don't overcook it during the initial simmering.
Good to Know
Refrigerate for up to 3 days in an airtight container. Reheat gently to prevent the sauce from breaking.
Meatballs can be formed and refrigerated up to 1 day ahead. Sauce is best made fresh.
Serve over mashed potatoes, rice, or egg noodles with a side of steamed vegetables.
Common Mistakes
Don't overmix the meatball mixture to avoid tough, dense meatballs.
Cook meatballs over medium heat to avoid burning the outside before the inside is done.
Substitutions
Dairy-Free Swaps
General Alternatives
FAQ
Can I freeze these meatballs?
Yes, freeze cooked meatballs for up to 3 months. Thaw overnight in the refrigerator and reheat gently in fresh sauce.
What if my sauce is too thick?
Thin the sauce with additional chicken broth, adding a tablespoon at a time until you reach the desired consistency.
Can I make this dairy-free?
Replace butter with oil and sour cream with coconut cream or cashew cream for a dairy-free version.