These chicken meatballs (tefteli) are tender, juicy and swimming in a super flavorful creamy sauce that coats each one just so. Now imagine a few of these lofty meatballs over a hefty bowl of buttered egg noodles… or atop a mountain of creamy mashed powtaters… or on toothpicks slowly making their way to your chops. P.S. Can you spot the baby? 😉

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INGREDIENTS:

For the Meatballs:

1 – 1¼ lb ground chicken (I used ground chicken thighs)
1 cup cooked white rice, cooled to room temp or colder
1 large egg
1 small onion, grated
1 garlic clove, pressed
½ tsp salt (I used sea salt)
¼ tsp pepper
½ cup flour for dredging
2 Tbsp oil (I used extra LIGHT olive oil)
For the Sauce:

2 Tbsp butter
2 Tbsp flour
2 cups reduced sodium chicken broth
¼ cup sour cream (or greek yogurt)
½ to 1 tsp paprika (more if you like a little spice in your life)
Salt and Pepper to taste
Freshly chopped parsley for garnish

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