📝 About This Recipe
Tefteli are the ultimate Russian comfort food, distinguished from standard meatballs by the inclusion of tender rice which creates a unique, 'porcupine-like' texture. These succulent morsels are braised in a signature pink sauce—a harmonious marriage of tangy tomato and rich, cultured sour cream (Smetana). This dish is a nostalgic staple of the 'Vtoroye Blyuda' (second course) that brings warmth and a sense of home to any dinner table.
🥗 Ingredients
For the Meatballs
- 500 grams Ground Beef (80/20 fat ratio for moisture)
- 250 grams Ground Pork (adds essential tenderness)
- 1/2 cup White Rice (parboiled and cooled)
- 1 large Yellow Onion (very finely grated or processed into a paste)
- 1 large Egg (lightly beaten)
- 2 cloves Garlic (minced)
- 1.5 teaspoons Salt
- 1/2 teaspoon Black Pepper (freshly cracked)
- 1/2 cup All-purpose Flour (for dredging)
- 3 tablespoons Sunflower Oil (for searing)
For the Tomato-Sour Cream Sauce
- 200 grams Sour Cream (Smetana) (full fat, at room temperature)
- 2 tablespoons Tomato Paste (high quality)
- 1.5 cups Beef Broth or Water (warm)
- 1 tablespoon All-purpose Flour (to thicken the sauce)
- 2 pieces Bay Leaf
- 1/2 teaspoon Sugar (to balance the acidity)
- 1 teaspoon Dried Dill
For Garnish
- 2 tablespoons Fresh Dill (finely chopped)
- 1 tablespoon Fresh Parsley (chopped)
👨🍳 Instructions
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1
Rinse the rice under cold water until clear. Boil it in salted water for about 7-8 minutes until it is 'al dente' (half-cooked). Drain and let it cool completely.
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2
In a large mixing bowl, combine the ground beef, ground pork, parboiled rice, grated onion paste, minced garlic, salt, pepper, and the beaten egg.
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3
Using your hands, mix the meat thoroughly for at least 3-5 minutes. This develops the proteins and ensures the tefteli won't fall apart during simmering.
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4
Wet your hands with cold water and shape the mixture into round balls, slightly larger than a golf ball (about 50g each). You should get 16-20 meatballs.
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5
Lightly dredge each meatball in the half-cup of flour, shaking off any excess. This helps create a golden crust and naturally thickens the sauce later.
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6
Heat sunflower oil in a deep, wide skillet or Dutch oven over medium-high heat. Sear the meatballs in batches until browned on all sides. Remove them to a plate; they don't need to be cooked through yet.
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7
In a medium bowl, whisk together the sour cream, tomato paste, 1 tablespoon of flour, sugar, and dried dill until smooth.
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8
Gradually whisk the warm beef broth into the sour cream mixture until you have a consistent, pink liquid. This prevents the sour cream from curdling.
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9
Wipe any excess burnt oil from the skillet, then place all the seared meatballs back into the pan in a single layer.
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10
Pour the sauce over the meatballs. It should cover them about two-thirds of the way. Add the bay leaves into the liquid.
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11
Bring the sauce to a gentle simmer, then turn the heat down to low. Cover with a tight-fitting lid.
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12
Simmer for 30 minutes. Occasionally spoon the sauce over the meatballs to keep them moist and glazed.
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13
Remove the lid and check the sauce consistency. If it's too thin, simmer uncovered for another 5 minutes. Taste and add more salt or pepper if needed.
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14
Discard the bay leaves. Garnish generously with fresh dill and parsley before serving hot.
💡 Chef's Tips
Always parboil the rice; using raw rice will soak up all the sauce and result in a dry meatball, while fully cooked rice may turn to mush. Grate the onion rather than chopping it; the onion juice is the secret to a truly juicy Russian meatball. Ensure your sour cream is at room temperature and whisked with the broth before adding to the pan to prevent the sauce from breaking/separating. If the sauce is too tart, add an extra pinch of sugar; if it's too thick, thin it with a splash of hot water or broth. For a lighter version, you can bake the meatballs at 200°C (400°F) for 15 minutes before adding them to the sauce simmer.
🍽️ Serving Suggestions
Serve over a bed of creamy mashed potatoes (the most traditional pairing) to soak up the extra gravy. Pair with buttery buckwheat kasha for a classic, earthy Russian farmhouse experience. Accompany with a side of 'Malosolnye' (lightly salted) cucumbers or pickled beets for a bright acidic contrast. Enjoy with a thick slice of dark rye bread to clean the plate of every drop of the tomato-smetana sauce. A glass of chilled Mors (cranberry drink) or a light lager balances the richness of the cream sauce perfectly.