Russian

Tefteli

Russian tefteli are tender meatballs mixed with rice and gently simmered in a tomato-sour cream gravy. They are usually served with mashed potatoes, buckwheat, or simply plenty of sauce spooned over the top.

Ingredients

• Mixed ground beef and pork300 g
• Short-grain rice1/4 cup
• Yellow onion, finely grated or minced1 small
• Egg1 small
• Salt3/4 tsp
• Ground black pepper1/4 tsp
• All-purpose flour2 tbsp
• Sunflower oil1 1/2 tbsp
• Carrot, finely grated1 small
• Tomato paste1 1/2 tbsp
• Sour cream3 tbsp
• Water or light beef broth1 cup
• Bay leaf1
• Fresh dill, chopped1 tbsp

Method

1. Rinse the rice until the water runs mostly clear, then boil it in salted water for 7 minutes until half-cooked.
2. Drain the rice well and let it cool slightly.
3. In a bowl, combine the ground meat, half of the onion, the half-cooked rice, egg, salt, and black pepper.
4. Mix by hand until the mixture becomes cohesive but not dense.
5. Shape the mixture into 6 round tefteli about the size of small mandarins.
6. Lightly roll each tefteli in flour and shake off the excess.
7. Heat the sunflower oil in a deep skillet or sauté pan over medium heat.
8. Brown the tefteli on all sides for 4 to 5 minutes, then transfer them to a plate.
9. Add the remaining onion and the grated carrot to the same pan and cook for 4 minutes until softened.
10. Stir in the tomato paste and cook for 1 minute to deepen its flavor.
11. Whisk the sour cream with the water or broth until smooth, then pour it into the pan.
12. Add the bay leaf and bring the gravy to a gentle simmer.
13. Return the tefteli to the pan, spoon some sauce over them, and cover with a lid.
14. Simmer gently for 25 minutes, turning the tefteli once halfway through.
15. Taste the gravy and adjust the salt if needed.
16. Discard the bay leaf and serve the tefteli hot with the tomato-sour cream gravy and chopped dill.

Common questions