Russian Meatballs (Tefteli)

Soft and juicy meatballs with cooked rice for texture and flavor that’s baked in a creamy tomato sauce.

Russia meatballs “Tefteli” is one of the most popular comfort foods in Russian cuisine. The other name for this dish is Porcupine Meatballs because of the rice that is used in them that pokes out from the meatballs.

Tefteli comes in all types of variations and preparations depending on your own family’s tradition, but one thing is always the same and that is that they’re all made with cooked rice. That is why every time I have leftover rice, I love making these Russian meatballs.

Another great thing about this recipe that you can make them with any type of meat you have in your fridge. I like to use a combination of ground beef and pork or turkey, but it may be mixed with ground chicken or lamb. The secret is to use two different types of meat.

You can serve the Russian meatballs as a main course with creamy mashed potatoes, pasta, or any grains you like. They are also great for making a sandwich with just a slice of good crusty bread.

Ingredients for the meatballs:

1 lb. ground beef

1 lb. ground pork or turkey

2 eggs

2 cups cooked rice

2 tsp salt

½ tsp black pepper

1 ½ garlic powder

2 tsp Italian seasoning

Ingredients for the sauce:

1 onion

2 cans 14,5 oz (411g) Italian crushed tomatoes

1 ½ cup chicken broth

¼ cup sour cream

1 tbsp olive oil

Salt, black pepper and Italian seasoning to taste

Step 1

Preheat the oven to 400 degrees Fahrenheit. Then in a big bowl mix all the ingredients for the meatballs.

Step 2

With clean hands make the meatballs to the size of your fist and lay them out in a baking dish.

Step 3

Add oil to a large heavy-bottomed pot over medium heat. Add the diced onion to the pot and allow the onion to soften stirring occasionally, about 5 minutes and add the crushed tomatoes. Mix all together and let simmer for another 5 minutes.

Step 4

Add the seasoning to your taste and ¼ cup of sour cream. Mix again.

Step 5

Whisk in the chicken broth and cover the meatballs with the sauce. Bake the meatballs for about 30 minutes.

Notes:

If you don’t have leftover rice, make the rice in advance and let it cool down before mixing with the meat.

I prefer my tefteli slightly larger than a golf ball but make them according to your own preferences and remember that cook time will change according to the size of the meatballs.

These meatballs can be prepared 1-3 days in advance and then reheated in the oven, on the stovetop or microwave. Store the meatballs in the refrigerator.

Enjoy!