Welcome to a classic comfort food from Eastern Europe! Tefteli are tender, juicy meatballs, similar to their Italian cousins but with a unique twist – they're often made with rice mixed right into the ground meat. This not only makes them incredibly soft but also very satisfying. In this recipe, we're taking them to the next level by baking them in a rich and savory tomato sauce instead of stewing them on the stovetop. The result is perfectly formed meatballs that are bursting with flavor. It's a simple, heartwarming dish perfect for a family dinner any night of the week.
Meatballs baked in tomato sauce
Ingredients for Meatballs Baked in Tomato Sauce
- 400 g ground meat
- 1 cup dry rice
- 1-2 onions
- 1-2 carrots
- 2 tbsp tomato paste
- 2-3 tbsp flour
- 6 cups water (2 for the rice and 4 for the sauce)
- Salt, ground black pepper, peppercorns — to taste
- Fresh parsley, dill
- 1-2 bay leaves
- Sunflower oil — for frying vegetables and greasing the pan
How to Make Meatballs Baked in Tomato Sauce
Pour water over the rice in a 1:2 ratio, salt it, and cook over medium heat, stirring occasionally, until it comes to a boil. Keep the lid slightly ajar to prevent the rice from boiling over. Once it starts boiling, reduce the heat and simmer for a few more minutes until the grains absorb the water. Turn off the heat and let the rice sit covered for 5-10 minutes. Even if it’s slightly undercooked, it will finish cooking inside the tefteli (meatballs). Spread the rice on a wide plate to cool, and in the meantime, let’s prepare the sauce.
Boiling the rice
Peel and rinse the vegetables. Finely chop the onions and grate the carrots on a coarse grater. Heat the sunflower oil in a frying pan, sauté the onion for a couple of minutes, then add the carrot and lightly fry together until soft.
Sautéing finely chopped onion and grated carrot
Add half of the fried vegetables to the ground meat and rice. Season with salt and pepper, and you can also add chopped fresh herbs.
To the other half of the fried vegetables, add the tomato paste and a cup of water. Let it all simmer together for 3-4 minutes. Turn off the heat and start forming the meatballs.
Adding tomato paste to part of the fried vegetables
Adding the second part of the fried vegetables to the ground meat
Mixing the ground meat, fried vegetables, and rice
Mix the ground meat mixture thoroughly and, with hands moistened with water, roll it into small balls, about the size of a ping-pong ball.
To ensure the meatballs are neat and hold their shape well, we’ll use an interesting culinary trick. First, dredge them in flour on all sides.
Forming the meatballs
Dredging the meatballs in flour
Dipping the meatballs in the sauce
Transfer the sauce to a saucepan and add another 2-3 cups of water. Bring the sauce to a boil and quickly dip each meatball one by one into the boiling sauce, immediately take it out, and place it in a baking dish greased with vegetable oil. I used a 9×13 inch (22×32 cm) glass dish. A ceramic, disposable foil, or even a cast-iron skillet will also work, even if it’s slightly smaller—just pack the meatballs tightly together.
Placing the prepared meatballs in a baking dish
After arranging the meatballs in neat rows, pour the sauce over them (which will thicken and become more appetizing from the flour).
Pouring tomato sauce over the meatballs
Place in the oven and bake at 350-400°F (180-200°C) for 35-40 minutes. If the top starts to burn, cover the dish with a sheet of foil.
Baking the meatballs in tomato sauce
Towards the end of cooking, you can add a bay leaf and a dozen peppercorns to the sauce, and also sprinkle with dried or fresh herbs (dill, parsley, or basil).
Serve the meatballs garnished with fresh herbs, drizzled with smetana (a type of sour cream) or cream, alongside a side of potatoes, rice, or pasta.
Meatballs baked in tomato sauce
And there you have it – delicious, oven-baked tefteli, tender and soaked in a flavorful tomato sauce! This dish is wonderfully versatile and can be served with almost any side dish you love, from creamy mashed potatoes and pasta to simple buckwheat or even just a slice of crusty bread to mop up the sauce. For a truly authentic experience, serve them with a generous dollop of smetana (a type of sour cream). We hope you enjoy this comforting and easy-to-make recipe. Feel free to experiment with herbs and spices to make it your own!
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