Russian•comfort

Tefteli in a Cream Sauce

Natasha's Kitchen recipe - Russian

Ingredients

Quantities are shown as originally provided.

1
Cook your rice and cool to room temp or so it's just warm, not hot.
2
Break up your bread and soak it in as separate bowl with milk.
3
Add your ground pork and chicken to a large bowl.
4
Add the following to the meat bowl: 2 cups cooked white rice, 2 large garlic cloves pressed, 1/2 onion finely chopped or grated, 1 egg, 1/2 tsp salt and 1/4 tsp black pepper.
5
Drain the excess milk from the bread (it should still be very juicy). Add the bread to the meat mix. Mix everything well.
6
Pour your Progresso bread crumbs into a medium bowl.
7
Shape your meat into 1" balls and roll them in the bread crumbs. It's best to have all your meatballs breaded before starting to saute them.
8
Heat a large non-stick skillet over medium heat. Add 1/4 cup oil and let it heat up. Saute about 3-4 minutes on each side until browned.
9
Once the meatballs are done, start making your gravy.
10
Heat a medium sauce pan over medium heat, add 2 Tbsp olive oil, 1/2 chopped onion and 1 large carrot grated. Saute until carrots and onion are soft.
11
Sprinkle in 2 Tbsp flour and whisk quickly to blend. Add 1 Tbsp sour cream and stir.
12
Add 1 cup heavy cream, 1 cup chicken broth and 1/2 to 1 tsp paprika and bring to a simmer.
13
Add salt and pepper to taste. Bring everything to a light boil and pour it over the meatballs. Stir and enjoy.