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Tefteli in a creamy sauce.
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Tefteli Recipe

These tender tefteli simmered in a creamy and tangy tomato sauce are the ultimate Slavic comfort food. Recreate this childhood favorite at home!
Course Meats
Cuisine Russian, Ukrainian
Keyword Tefteli, Tefteli Recipe
Prep Time 20 minutes
Cook Time 1 hour
Total Time 1 hour 20 minutes
Servings 8 servings
Calories 327kcal
Author Natalya Drozhzhin

Ingredients

For the meatballs

  • ½ cup uncooked rice
  • 1 tbsp oil olive or avocado
  • 1 large onion finely chopped
  • 1 large carrot grated
  • 1 lb ground beef
  • 1 lb ground turkey
  • 2 tsp salt
  • 1 tsp black pepper

For the creamy sauce

  • 1 tbsp oil olive or avocado
  • 1 large onion diced
  • 1 large carrot grated
  • 1 tbsp fresh dill chopped
  • 1 14-ounce can canned tomatoes, puréed
  • 1½ cups chicken stock
  • 4 tbsp sour cream
  • 1 tsp salt
US Units - Metric

Instructions

  • Rinse the rice, then combine it with 3/4 cup water and a pinch of salt in a saucepan. Bring the water to a boil, reduce it to a simmer, cover, and cook until the water is absorbed and the rice is tender, about 10–12 minutes. Remove the pan from the heat, fluff the rice with a fork, and let it cool slightly.
    Cooked rice in a pan.
  • Heat 1 tbsp oil in a frying pan over low heat. Add the onions and carrots and cook for about 10 minutes, stirring occasionally, until they are soft and tender. Remove the pan from the heat and set aside.
    Onion and carrots in a pan.
  • In a large bowl, combine the ground beef, ground turkey, cooked rice, sautéed onions and carrots, salt, and pepper. Mix gently until just combined.
    All tefteli ingredients in a bowl
  • Roll the mixture into meatballs. Heat a bit of oil in a deep, oven-safe skillet and brown the meatballs on all sides without cooking them through. Transfer them to a plate and set aside.
    Browned tefteli in a pan.
  • To make the creamy sauce, using the same pan heat 1 tbsp oil on low heat. Add the onions and carrots and cook them slowly for at least 15 minutes, stirring occasionally, until they are very tender and lightly caramelized.
    Onion and carrots cooking in a pan.
  • Add the dill, puréed tomatoes, and chicken stock. Increase the heat and bring the mixture to a gentle boil.
    Tomato puree, chicken broth and dill in a pan.
  • Remove the pan from the heat and stir in the sour cream until smooth. Season the sauce with 1 tsp salt, or to taste.
    Sour cream added to tomato sauce in a pan.
  • Return the meatballs to the pan and spoon the sauce over them. The sauce should almost cover the meatballs. Add more stock if needed.
    Tefteli in a creamy sauce in a pan.
  • Cover the pan and bake the meatballs at 350°F for 40 minutes, then uncover and bake for an additional 10 minutes. Enjoy!
    Tefteli in a creamy sauce.

Nutrition

Calories: 327kcal | Carbohydrates: 15g | Protein: 26g | Fat: 18g | Saturated Fat: 6g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Trans Fat: 1g | Cholesterol: 76mg | Sodium: 1018mg | Potassium: 482mg | Fiber: 1g | Sugar: 3g | Vitamin A: 2607IU | Vitamin C: 3mg | Calcium: 36mg | Iron: 2mg