ReceptnaptárTefteli in tomato sauce
Tefteli are little meatballs in tomato sauce, a classic of Russian nursery and school cooking. The rice makes the meatballs soft and juicy. They are usually eaten with mashed potato or buckwheat.
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Method
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- Knead the meat with the rice, onion, egg, salt and pepper and shape walnut-sized balls.
- Soften the onion and carrot in oil.
- Add the tomato paste, fry for 2 minutes and pour in the water.
- Add the bay leaf and bring to the boil.
- Lower the meatballs in and simmer covered for 25 minutes.
- Serve with sour cream and parsley, with mashed potatoes or buckwheat.
A Receptnaptár original recipe. Calories and protein are estimated.
Tips
- Half-cook the rice; the meatballs keep softening as they cook.
- Do not pack the meatballs tightly together so they do not stick.
- The sauce is silkier with sour cream.
Frequently asked questions
Why is there rice in the meatballs?
The rice absorbs the juices, making the meatballs juicy and light.
Can they be frozen?
Yes, with the sauce, for 2 months.
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More russian ideas
- Pelmeni (Russian meat dumplings)
- Golubtsy (Russian stuffed cabbage)
- Koulibiac (Russian baked salmon and rice pastry)
- Zharkoye (clay pot roast with potatoes)
- Beef Stroganoff
- Pozharsky cutlets
- Kurnik (Russian layered chicken pie)
- Siberian pelmeni (hand-folded, with three kinds of meat)
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