Chicken Meatballs in a Cream Sauce (Tefteli)
"These chicken meatballs are tender, juicy and swimming in a super flavorful creamy sauce that coats each one just so. 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 in route!). Tefteli are 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! They also re-heat really well...."
INGREDIENTS
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1 - 1¼ lb ground chicken (I used ground chicken thighs)
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1 cup cooked white rice, cooled to room temp or colder
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1 large egg
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1 small onion, grated
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1 garlic clove, pressed
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½ tsp salt (I used sea salt)
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¼ tsp pepper
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½ cup flour for dredging
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2 Tbsp oil (I used extra LIGHT olive oil)
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2 Tbsp butter
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2 Tbsp flour
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2 cups reduced sodium chicken broth
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¼ cup sour cream (or greek yogurt)
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½ to 1 tsp paprika (more if you like a little spice in your life)
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Salt and Pepper to taste
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Freshly chopped parsley for garnish
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