Chicken Meatballs in Cream Sauce

Ingredients

Meatballs (Tefteli)

• 1½ lb ground chicken (chicken thighs or good for this)
• 1 C cooked white rice, room temp
• 1 large egg
• 1 small onion, grated
• 1 garlic clove, pressed
• ½ tsp salt
• ¼ tsp pepper
• ½ C flour for dredging
• 2 tbs oil

Cream Sauce

• 2 tbs butter
• 2 tbs flour
• 2 C reduced sodium chicken broth or vegetable broth
• ¼ C sour cream (or greek yogurt, or heavy cream)
• 1 tsp paprika
• Salt and Pepper to taste
• Freshly chopped parsley for garnish

Directions

1. Make Meatballs: In a bowl, mix ground chicken, cooked rice, egg, grated onion, garlic, salt, and pepper. Form into 1" balls, roll lightly in flour, and shake off excess.
2. Brown: Heat oil in a large skillet over medium. Sauté meatballs 4 minutes on one side, 3 minutes on the other, until golden and cooked through. Remove to a plate.
3. Make Sauce: In the same pan, melt butter, whisk in flour, and cook until lightly golden. Whisk in chicken broth and cook until thickened.
4. Finish Sauce: Stir in sour cream and season with salt, pepper, and paprika. Simmer until the sauce coats the back of a spoon.
5. Combine: Return meatballs to the pan, turning to coat and warm through.
6. Serve: Sprinkle with parsley or dill and serve over mashed potatoes or egg noodles.

The Gumbo Page