Chicken Meatballs in Cream Sauce by Rattaya Nagorski

Throughout making this dish, these chicken meatballs looked delicious with the creamy sauce. Also, it helps that the recipe was easy to make, even though it might seem too many steps. I was then even more intrigued how the cooked white rice combined with the chicken would turned out to be.

It turned out...well...not so intriguing. The sauce was a bit bland, and the taste got tiring after a while.

I could see how the white rice could save some money, making the meatballs bigger, and only using 1 lb of ground chicken. But if you were going for a sharper taste, skip the rice and maybe add another 1/2 lb of ground chicken or pork. However, that would change what the meatballs really are. The recipe is from blog Natasha's Kitchen; and she noted that these were called Tefteli, which is the Slavic version of the Swedish meatballs. But overall, it was an easy dinner, but not too memorable. 

Also, I would add maybe a tsp or two of cayenne pepper. Either way, it was still fun to make and fun to try a new recipe. I served it with chile potato mashers, as you could do that or with some buttered noodles.

Chicken Meatball Sauce 1.jpeg

The recipe said 6-8 servings. I was only able to get 5 servings, with 4 meatballs per serving.


for the chicken meatballs:

Chicken Meatball Sauce 2.jpeg
  • 1-1 1/4lb ground chicken
  • 1 cup cooked white rice, cooled to room temperature or colder
  • 1 large egg
  • 1 small onion, grated
  • 1 garlic clove, pressed
  • 1/2 tsp salt
  • 1/4 tsp pepper
  • 1/2 cup flour for dredging
  • 2 tbsp oil

for the sauce:

  • 2 tbsp butter
  • 2 tbsp flour
  • 2 cups reduced sodium chicken broth
  • 1/4 cup sour cream or greek yogurt
  • 1/2 to 1 tsp paprika (or more)
  • salt and pepper to taste
  • freshly chopped parsley for garnish


  1. In a large bowl, combine ground chicken, 1 cup cooked rice, 1 egg, grated onion, 1 pressed garlic clove, 1/2 tsp salt, and 1/4 tsp pepper. Mx well. Roll the meat into 1 to 1 1/4" balls, then roll the balls in flour, dusting off excess. 
  2. Heat a large skillet over medium heat and add 2 tbsp hot oil. Transfer the meatballs into the skillet and sauté 4 minutes on the first side. Flip them over with tongs, cover and cook another 3 minutes or until golden brown on all sides and cooked through, then remove to a plate. 
  3. In the same pan over medium heat, melt 2 tbsp butter. Whisk in 2 tbsp flour and continue mixing until golden in color. Whisk in 2 cups chicken broth and stir until it starts to thicken. Add 1/4 cup sour cream and season to taste, using paprika, salt, and pepper. 
  4. Bring sauce to a simmer and stir until sauce thickens enough to lightly coat a meatball. Return meatballs back in pan, turning them to coat. Once the meatballs are warmed up, remove from heat and sprinkle with fresh parsley or dill. 
Chicken Meatball Sauce 5.jpeg
Chicken Meatball Sauce 4.jpeg
Chicken Meatball Sauce 3.jpeg