Chicken Meatballs in a Cream Sauce, known as Tefteli in some cuisines, is a comforting and hearty dish that combines tender, flavorful chicken meatballs with a rich, creamy sauce. This recipe is a delightful twist on traditional meatballs, offering a lighter option with ground chicken and a sauce that’s creamy yet not too heavy.
The Story
This dish draws inspiration from Eastern European cuisine, where meatballs are a staple in home cooking. The use of chicken and rice makes these meatballs particularly moist and tender, while the creamy sauce adds a luxurious touch to the simple ingredients. It’s a testament to the homely comfort food that warms you from the inside out, perfect for gatherings or a cozy family dinner.
Why You Should Make It
Chicken Meatballs in a Cream Sauce is the perfect dish for those seeking comfort food that’s both satisfying and not overly indulgent. The ground chicken makes it a lighter alternative to beef or pork meatballs, and the creamy sauce is versatile, pairing beautifully with a variety of sides. It’s also a great way to use up leftover rice, making this dish economical and environmentally friendly.
How to Serve
Serve these chicken meatballs over a bed of fluffy mashed potatoes, steamed rice, or your favorite pasta to soak up the delicious cream sauce. Garnish with freshly chopped parsley for a pop of color and freshness.
How to Store
Store leftover meatballs and sauce in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave, adding a little broth or water if the sauce has thickened too much.
Tips
- For uniform meatballs, use a cookie scoop to measure out the mixture. This ensures they cook evenly.
- If the meatball mixture is too sticky, wet your hands slightly before forming the meatballs to prevent sticking.
- Allow the sauce to thicken on the stove before adding the sour cream to prevent it from curdling.
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