Quick Recipe Version (TL;DR)
Quick Ingredients
- 3/4 lb ground pork (340 g)
- 3/4 lb ground beef, 85% lean (340 g)
- 1/2 cup long-grain white rice, rinsed
- 1 small onion, finely minced (plus 1 medium onion for sauce)
- 2 garlic cloves, grated
- 1 large egg
- 1/4 cup milk
- 1/3 cup breadcrumbs
- 2 tbsp neutral oil, divided
- 2 tbsp butter, divided
- 1 carrot, grated
- 2 tbsp tomato paste
- 2 cups low-sodium chicken broth (or water)
- 3/4 cup full-fat sour cream
- 1 bay leaf; 2 tbsp fresh dill, chopped
- Kosher salt, black pepper, 1 tsp sugar
- To serve (choose one): 1 cup buckwheat groats + 2 tbsp butter OR 2 lb russet potatoes + 4 tbsp butter + 1/2 cup warm milk
Do This
- 1. Parboil rice in salted water 8 minutes; drain and cool. Chop aromatics and dill.
- 2. Mix pork, beef, rice, 1 small onion, garlic, egg, milk, breadcrumbs, 1 tsp salt, 1/2 tsp pepper, 1 tsp paprika; form 18–20 meatballs (about 40 g each).
- 3. Sear meatballs in 1 tbsp oil over medium-high until browned on 2 sides, 4–6 minutes total; remove.
- 4. In same pan, add 1 tbsp oil + 1 tbsp butter; sauté 1 medium onion and carrot 4–5 minutes. Stir in tomato paste 1 minute.
- 5. Add broth, bay, 1 tsp sugar; simmer. Temper in sour cream off heat, return to low simmer; season.
- 6. Nestle meatballs in sauce, cover, simmer gently 18–22 minutes to 165°F/74°C. Finish with dill.
- 7. Cook buckwheat (1:2 water, 15 minutes) or mashed potatoes; butter generously. Serve meatballs and sauce on top.
Why You’ll Love This Recipe
- Ultra-tender meatballs thanks to a pork–beef blend, rice, and gentle braising.
- Light, silky tomato–sour-cream sauce with bay and fresh dill—classic, cozy, and not too heavy.
- Flexible serving: spoon over buttered buckwheat for earthy nuttiness or over fluffy mashed potatoes for pure comfort.
- Great for make-ahead meals—reheats beautifully and freezes well.
Grocery List
- Produce: 2 onions, 1 carrot, 2 garlic cloves, fresh dill, russet potatoes (if making mash)
- Dairy: Sour cream, milk, butter, 1 large egg
- Pantry: Ground pork, ground beef, long-grain white rice, tomato paste, chicken broth, bay leaf, neutral oil, breadcrumbs, sugar, kosher salt, black pepper, paprika, buckwheat groats (if choosing buckwheat)
Full Ingredients
For the Meatballs
- 3/4 lb ground pork (340 g)
- 3/4 lb ground beef, 85% lean (340 g)
- 1/2 cup long-grain white rice (100 g), rinsed and parboiled 8 minutes, drained and cooled (yields about 1 1/2 cups cooked but firm)
- 1 small onion, finely minced (about 1/2 cup)
- 2 garlic cloves, finely grated or minced
- 1 large egg
- 1/4 cup milk
- 1/3 cup plain breadcrumbs
- 1 tsp fine kosher salt
- 1/2 tsp freshly ground black pepper
- 1 tsp sweet paprika
- 1 tbsp fresh dill, finely chopped
For the Sauce
- 1 tbsp neutral oil (plus 1 tbsp for searing)
- 1 tbsp unsalted butter
- 1 medium onion, finely chopped
- 1 medium carrot, coarsely grated
- 2 tbsp tomato paste
- 2 cups low-sodium chicken broth or water
- 1 bay leaf
- 3/4 cup full-fat sour cream
- 1 tsp sugar (balances acidity)
- 3/4–1 tsp kosher salt, to taste
- 1/4 tsp black pepper
- 1 tbsp fresh dill, chopped, plus more for garnish
To Serve (choose one)
- Buttered buckwheat: 1 cup buckwheat groats (180 g), 2 cups water, 1/2 tsp salt, 2 tbsp butter
- Fluffy mashed potatoes: 2 lb russet potatoes, peeled and chunked; 4 tbsp butter; 1/2 cup warm milk; salt to taste
Step-by-Step Instructions
Step 1: Parboil the rice and prep aromatics
Bring a small pot of salted water to a boil. Add the rinsed rice and cook for 8 minutes; it should be slightly underdone. Drain well and spread on a plate to steam off moisture. Finely mince 1 small onion for the meat mixture and chop the remaining medium onion for the sauce. Grate the carrot, mince or grate the garlic, and chop the dill.
Step 2: Mix and form the meatballs
In a large bowl, combine pork, beef, cooled rice, the minced small onion, garlic, egg, milk, breadcrumbs, 1 tsp salt, 1/2 tsp pepper, paprika, and 1 tbsp dill. Mix gently with a fork or your hand just until evenly combined—do not overwork. Moisten hands and form 18–20 meatballs, about 1.5 inches wide (roughly 40 g each). Arrange on a plate.
Step 3: Sear for flavor
Heat 1 tbsp neutral oil in a wide, heavy skillet or shallow Dutch oven over medium-high heat. Sear meatballs in two batches until deeply browned on two sides, 2–3 minutes per side (4–6 minutes total). Do not cook through. Transfer to a plate. Pour off excess fat, leaving about 1 tbsp in the pan.
Step 4: Build the sauce base
Reduce heat to medium. Add 1 tbsp oil (if needed) and 1 tbsp butter. Sauté the chopped medium onion and grated carrot with a pinch of salt until soft and lightly golden, 4–5 minutes. Stir in the tomato paste and cook 1 minute to caramelize. Pour in the broth, scraping up browned bits. Add the bay leaf and 1 tsp sugar. Bring to a gentle simmer.
Step 5: Finish the light tomato–sour-cream sauce
Turn the heat to low. In a small bowl, whisk the sour cream with a ladle of the hot sauce to temper. Stir the tempered sour cream back into the pan until the sauce turns a soft pink. Season with 3/4 tsp salt and 1/4 tsp pepper (adjust to taste). Keep the sauce at a bare simmer—do not boil vigorously after adding sour cream.
Step 6: Braise the tefteli
Nestle the browned meatballs into the sauce in a single layer. Cover and simmer gently for 18–22 minutes, turning once halfway, until the centers reach 165°F/74°C. Remove from heat and stir in 1 tbsp chopped dill. Let rest 5 minutes uncovered to settle and thicken.
Step 7: Make your side and serve
Buttered buckwheat: Toast 1 cup buckwheat in a dry saucepan over medium heat for 2 minutes. Add 2 cups water and 1/2 tsp salt, bring to a boil, reduce to low, cover, and cook 15 minutes. Off heat, rest 5 minutes; stir in 2 tbsp butter.
Mashed potatoes: Cover potato chunks with cold salted water, bring to a boil, and simmer until very tender, 18–22 minutes. Drain well, mash with 4 tbsp butter and 1/2 cup warm milk; season with salt.
Serve tefteli generously sauced over buckwheat or mash. Garnish with more dill and freshly ground black pepper.
Pro Tips
- Parboil, don’t fully cook, the rice. Slightly underdone grains finish perfectly inside the meatballs.
- Use gentle mixing to avoid tough meatballs; a fork helps keep the mixture airy.
- Temper the sour cream with hot liquid so it blends smoothly without curdling.
- Maintain a gentle simmer during braising. A furious boil can break the sauce and toughen meat.
- Flavor boost: add a splash (1–2 tsp) of lemon juice or white wine vinegar at the end to brighten.
Variations
- Turkey tefteli: Swap in ground turkey thigh and add 1 tbsp oil to the mix for juiciness.
- Mushroom-forward: Sauté 6 oz finely chopped mushrooms with the onions for an earthy, deeper sauce.
- Baked method: Arrange seared meatballs in a baking dish, cover with sauce, and bake at 350°F/175°C for 25–30 minutes.
Storage & Make-Ahead
Refrigerate cooled meatballs in sauce for up to 4 days. Reheat gently on the stove over low heat until hot (165°F/74°C), adding a splash of broth or water if needed. Freeze cooked tefteli with sauce in airtight containers for up to 3 months; thaw overnight in the fridge, then rewarm. To prep ahead, form raw meatballs and freeze on a tray until firm, then bag for up to 2 months—sear from frozen and extend braise time 5–8 minutes.
Nutrition (per serving)
Approximate for tefteli with sauce only (no side): 540 kcal; 38 g fat; 22 g carbs; 28 g protein; 1,100 mg sodium. Values vary by ingredients and portion size.
