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Irresistible Chicken Meatballs in a Cream Sauce (Tefteli)

Let’s be honest: if you’re anything like me, your days can sometimes feel like an Olympic sport, from juggling work deadlines to making sure the kids eat something nutritious (and don’t ask for ice cream for breakfast… again). That’s where my Chicken Meatballs in a Cream Sauce, or Tefteli, come in—a delicious, straightforward solution for busy evenings!

This recipe is not just a dish; it’s a delightful way to bring your family together after a long day, with a sauce that’s rich, creamy, and worthy of your best roll-up-your-sleeves cooking effort. Trust me, once you try these meatballs, you’ll want to add them to your "dinner winning streak."

Why You’ll Love This Chicken Meatballs in a Cream Sauce

First, let’s talk about comfort food. Chicken meatballs are the perfect balance of hearty and light, plus they’re a great way to sneak in some protein! And the creamy sauce? It’s like a warm embrace on a chilly evening. Pair this dish with your favorite pasta or a side of fluffy rice, and you’ve got a meal that will make your kitchen feel like a cozy little eatery.

Ingredients You’ll Need

Here’s what you’ll need to whip up these culinary wonders:

• For the Meatballs:

  • 1 pound ground chicken
  • 1 small onion, finely chopped
  • 2 cloves garlic, minced
  • 1/2 cup breadcrumbs
  • 1 egg
  • 1 teaspoon dried oregano
  • Salt and pepper to taste

• For the Cream Sauce:

  • 2 tablespoons butter
  • 2 tablespoons flour
  • 1 cup chicken broth
  • 1 cup heavy cream
  • Salt and pepper to taste
  • Fresh parsley for garnish (optional)

These ingredients aren’t just thrown together; they create a harmonious blend of flavors that will make your taste buds dance.

Cooking Up a Storm: Steps to Make Tefteli

1. Preheat the Oven: Start by preheating your oven to 375°F (190°C). You’ll want that oven nice and toasty for the meatballs!

2. Mix the Meatball Ingredients: In a large mixing bowl, combine the ground chicken, chopped onion, garlic, breadcrumbs, egg, oregano, salt, and pepper. Get in there with your hands… but maybe don’t think about all the screens you’ve touched today!

3. Form the Meatballs: Shape the mixture into small meatballs, about 1-inch in size. You should be able to get around 18-20 meatballs. If you accidentally create one that’s a bit bigger, don’t worry—it just means you like to live on the edge!

4. Bake the Meatballs: Place the meatballs on a baking sheet lined with parchment paper and bake them in the preheated oven for about 20 minutes, or until they are golden brown and cooked through.

5. Start the Cream Sauce: While the meatballs are baking, melt the butter in a medium saucepan over medium heat. Whisk in the flour and cook for about 1 minute, stirring constantly. You want to get rid of that raw flour taste.

6. Add Broth & Cream: Gradually pour in the chicken broth, whisking to combine, then add the heavy cream. Keep whisking until the sauce thickens and bubbles—this should take around 5 minutes. Season with salt and pepper.

7. Combine & Serve: Once the meatballs are done baking, toss them in the cream sauce until they’re fully coated. Serve hot, garnished with fresh parsley if you’re feeling fancy!

Cooking Tips

• Make Ahead: These meatballs freeze beautifully! Just make a double batch and store them in an airtight container for up to 3 months. When you’re ready, simply reheat in the sauce, and you’ve got a delicious meal ready in no time.

• Enjoy a Lumpy Sauce? Don’t worry if your sauce looks a little lumpy—it’s all part of the magic! Just a good stir will bring it all together.

• Add More Flavor: Experiment with different herbs or spices in the meatball mixture. A pinch of red pepper flakes or some chopped fresh herbs can take the flavors up a notch.

Personal Anecdote

I remember the first time I made these Chicken Meatballs in a Cream Sauce. It was a gloomy Wednesday, and I needed something to brighten the mood. I decided to give this recipe a shot, hoping not only to please my picky eaters but also to fill our home with the comforting smell of cooking. The kids gobbled them up, and we ended up playing our favorite board game afterward, laughing about who always lands in last place. Isn’t that what cooking is all about?

FAQs

Can I substitute ground chicken?
Absolutely! Ground turkey or lean beef work well, too. Just keep an eye on the cooking time as it may vary slightly.

How can I store leftovers?
Store any leftovers in an airtight container in the fridge for up to 3 days. Just reheat and enjoy those lovely flavors again!

Can I add veggies to the meatballs?
For sure! Finely grated carrots or zucchini can blend seamlessly into the meatball mixture and add some extra nutrition—your little ones will be none the wiser!

As you can see, making Chicken Meatballs in a Cream Sauce (Tefteli) is not just about cooking; it’s about creating a moment—a meal that brings joy. Whether it’s a quick weeknight dinner or a special occasion, this recipe will become a staple you’ll want to revisit again and again.

So go ahead, grab your apron, and let’s make some tasty memories. You won’t regret it!

Meta Description: Chicken Meatballs in a Cream Sauce is the perfect recipe for busy nights. Quick, easy, and delicious, this dish will become your go-to meal. Try it today!

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Chicken Meatballs in a Cream Sauce

A comforting and delicious dish featuring chicken meatballs enveloped in a rich, creamy sauce, perfect for busy evenings.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 25 minutes mins

Total Time 40 minutes mins

Servings: 4 servings

Course: Dinner, Main Course

Cuisine: American, Comfort Food

Calories: 400

Ingredients Method Notes

Ingredients

  

For the Meatballs

• 1 pound ground chicken
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 1/2 cup breadcrumbs
• 1 large egg
• 1 teaspoon dried oregano
• Salt and pepper to taste

For the Cream Sauce

• 2 tablespoons butter
• 2 tablespoons flour
• 1 cup chicken broth
• 1 cup heavy cream
• Salt and pepper to taste
• Fresh parsley for garnish (optional)

Method

 

Preparation

1. Preheat your oven to 375°F (190°C).
2. In a large mixing bowl, combine the ground chicken, chopped onion, garlic, breadcrumbs, egg, oregano, salt, and pepper.
3. Shape the mixture into small meatballs, about 1-inch in size.

Cooking

1. Place the meatballs on a baking sheet lined with parchment paper and bake for about 20 minutes, or until they are golden brown and cooked through.
2. While the meatballs are baking, melt the butter in a medium saucepan over medium heat. Whisk in the flour and cook for about 1 minute, stirring constantly.
3. Gradually pour in the chicken broth, whisking to combine, then add the heavy cream. Keep whisking until the sauce thickens and bubbles, around 5 minutes. Season with salt and pepper.
4. Once the meatballs are done baking, toss them in the cream sauce until they’re fully coated. Serve hot, garnished with fresh parsley if desired.

Notes

These meatballs freeze beautifully! Just make a double batch and store them in an airtight container for up to 3 months. When you're ready, simply reheat in the sauce. Don't worry if your sauce looks a little lumpy—it’s all part of the magic!