This post may contain affiliate links. Read my disclosure policy. I’ll soon have a “Lena’s Amazing Recipes” category. If you loved the Chebureki and the Creamy cauliflower soup; your mouth is probably watering for these. Russian Tefteli are basically amazing meatballs in a cream sauce which can be served for lunch, dinner or as an appetizer with toothpicks. Lena recommends doubling the sauce recipe so it’s real gravy-like. I’ll be trying that next time. I’m a gravy kind of gal. Thank you Lena for sharing this scrumptious tefteli recipe with me. Amazing. Fabulous. Nothing short of YUMM!

Ingredients for Tefteli:

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 1/2 onion, grated or finely chopped 1/2 tsp salt 1/4 tsp black pepper 2 slices of soft white bread (mine was wheat-ish, but that’s besides the point) 3/4 cup milk 2 cups Progresso Italian Style Breadcrumbs

Ingredients for the Tefteli 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 chicken stock 1/2 to 1 tsp paprika (more if you like a little spice in your life) Salt and Pepper to taste Canola oil or grape seed oil

How to Make Russian Tefteli:

  1. Cook your rice and cool to room temp or so it’s just warm, not hot. Break up your bread and soak it in as separate bowl with milk.

  2. Add your ground pork and chicken to a large bowl. I ground my own meat; using chicken tenders and pork loin. Add the following to the meat bowl: 2 cups cooked white rice, 2 large garlic cloves pressed, 1/2 onion finely chopped or grated, 1 egg, 1/2 tsp salt and 1/4 tsp black pepper.

  3. Drain the excess milk from the bread (it should still be very juicy). Add the bread to the meat mix. Mix everything well. This is where the KitchenAid stand mixer (paddle attachment) comes in handy. Your hands won’t freeze from the meat mix.

  4. Pour your Progresso bread crumbs into a medium bowl. Shape your meat into 1″ balls and roll them in the bread crumbs. You might have to wash your hands a few times if the meatballs start sticking to your hands. These meatballs tend to be a bit moist. It’s best to have all your meatballs breaded before starting to saute them.

  5. Heat a large non-stick skillet over medium heat. Add 1/4 cup oil and let it heat up. Saute about 3-4 minutes on each side until browned. I used two skillets to make the process go faster.

Once the meatballs are done, start making your gravy (unless you are a super-multi-tasker).

How to Make Tefteli Gravy:

  1. Heat a medium sauce pan over medium heat. Add 2 Tbsp olive oil, 1/2 chopped onion and 1 large carrot grated. Saute until carrots and onion are soft.

  2. Sprinkle in 2 Tbsp flour and whisk quickly to blend.

  3. Add 1 Tbsp sour cream and stir.

  4. Add 1 cup heavy cream, 1 cup chicken broth and 1/2 to 1 tsp paprika and bring to a simmer.

  5. Add salt and pepper to taste. Bring everything to a light boil and pour it over the meatballs. Stir and enjoy.

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