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. In a large bowl, combine ground chicken, cooked rice, egg, grated onion, pressed garlic, salt, and pepper and mix well.
2. Roll the meat into 1" balls, then roll the balls in flour and shake off the excess.
3. Heat the oil in a large skillet over medium heat and add the meatballs. Sauté 4 minutes on the one side, 3 minutes on the other or until golden brown on all sides and cooked through, then remove to a plate.
4. In the same pan, melt the butter, whisk in the flour and continue mixing until golden in color. Whisk in the chicken broth and stir until it starts to thicken. Add the sour cream and season to taste with salt, pepper and paprika.
5. Bring sauce to a simmer and stir until sauce coats the back of a spoon, then stir in the meatballs, turning them to coat.
6. Once the meatballs are warmed up, remove from heat and sprinkle with fresh parsley or dill. Serve over mashed potatoes or egg noodles