Description
Tefteli is a classic Eastern European meatball dish made with a flavorful mix of ground beef and turkey combined with rice and vegetables, simmered in a rich tomato and herb sauce, then finished with a dollop of sour cream for a creamy touch. This comforting and hearty recipe is perfect for family dinners and showcases tender meatballs with a deliciously moist texture and savory sauce.
Ingredients
Meatball Mixture
- 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
Sauce and Finishing
- 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
Instructions
- Cook Rice: Rinse the rice thoroughly, then combine it with ¾ cup water and a pinch of salt in a saucepan. Bring the water to a boil, reduce to a simmer, cover, and cook until the water is absorbed and the rice is tender, about 10–12 minutes. Remove from heat, fluff with a fork, and let cool slightly.
- Fry Vegetables: Heat 1 tablespoon of oil in a frying pan over low heat. Add finely chopped onions and grated carrots and cook gently for about 10 minutes, stirring occasionally, until soft and tender. Remove from heat and set aside.
- Mix Meat In: In a large bowl, combine the ground beef, ground turkey, cooked rice, sautéed onions and carrots, salt, and black pepper. Mix gently until just combined to avoid overworking the meat.
- Shape Meatballs: Form the mixture into evenly sized meatballs. Heat a little oil in a deep, oven-safe skillet over medium heat and brown the meatballs on all sides, ensuring they are browned but not fully cooked through. Transfer browned meatballs to a plate and set aside.
- Sauté Sauce Vegetables: In the same skillet, add another tablespoon of oil if needed. Sauté diced onion and grated carrot over medium heat until softened, about 5 minutes. Add chopped fresh dill and stir for a minute to release its aroma.
- Add Tomato and Stock: Pour in the puréed canned tomatoes and chicken stock. Stir well to combine, then season with 1 teaspoon of salt. Bring the sauce to a gentle simmer.
- Simmer Meatballs: Return the browned meatballs to the skillet, nestling them into the sauce. Cover and simmer gently over low heat for about 30-40 minutes, or until the meatballs are fully cooked and tender.
- Finish with Sour Cream: Once cooked, stir in the sour cream to add creaminess to the sauce. Taste and adjust seasoning if necessary. Serve the tefteli hot, spooned with sauce and a garnish of fresh dill if desired.
Notes
- Use a mix of ground beef and turkey for balanced flavor and texture.
- Do not overmix the meat to keep the meatballs tender.
- If you prefer, you can bake the browned meatballs in the sauce instead of simmering on stovetop.
- Serve the tefteli with mashed potatoes, noodles, or crusty bread to soak up the sauce.
- Leftovers taste great the next day and can be reheated gently on the stove or in the microwave.
