Welcome to a recipe that combines comfort, health, and incredible flavor: Steamed Chicken Meatballs with Gravy. Meatballs, or 'tefteli' as they're known in many Eastern European homes, are the ultimate comfort food, often reminding us of cozy family dinners. This recipe offers a lighter, healthier twist by steaming the meatballs, which makes them incredibly tender and juicy without any extra fat. Paired with a velvety, savory gravy made from fresh vegetables and a touch of creaminess, this dish is a guaranteed hit for the whole family. It's simple, satisfying, and perfect for a nourishing weeknight meal.
Steamed Chicken Meatballs with Gravy
Ingredients for Steamed Chicken Meatballs with Gravy
- 350 g chicken fillet
- 1 chicken egg
- 70 g onion
- 70 g white bread
- 150 g cooked rice
- 30 ml milk
- 4 g ground paprika
- 3 g dried dill
- salt
For the gravy:
- 200 ml chicken broth
- 70 g onion
- 150 g carrots
- 50 g fresh parsley
- 15 g all-purpose flour
- 50 g smetana (a type of sour cream)
- salt, pepper, vegetable oil
- leek or green onions for serving
How to Make Steamed Chicken Meatballs with Gravy
To prepare the meatballs quickly, I recommend using a food processor—it will make the process easier and faster. You can whip up a delicious lunch or dinner in no time.
First, cut the chicken fillet into large pieces and place them in a blender.
Placing chicken meat in a blender
Coarsely chop a head of sweet white or yellow onion and add it to the chicken. Then, crack a raw chicken egg into the bowl.
Adding onion and a raw chicken egg to the blender
Cut the crusts off the white bread. Crumble the soft part, soak it in milk for a few minutes. Add the soaked bread to the blender, along with ground red pepper and dried dill.
Adding milk-soaked bread, ground red pepper, and dill
Blend the ingredients on medium speed for about 4 minutes. The mixture should be smooth and uniform, with no visible pieces of onion or chicken.
Grinding the ingredients for the meatballs
Transfer the prepared ground mixture to a bowl, add cold cooked rice, and sprinkle with fine table salt without additives. Mix the meatball mixture well and refrigerate for 20 minutes.
Mixing the prepared ground chicken with cooked rice
With wet hands, form large round meatballs from the chilled mixture. Steam them for about 6 minutes. Grease the steamer rack with vegetable or olive oil to prevent the meatballs from sticking to the metal during cooking.
Forming meatballs from the chilled mixture and steaming them
While the mixture is chilling and the meatballs are steaming, you can prepare the gravy.
Sautéing onions and carrots
Finely chop or grate the carrots. Finely chop a head of onion. Sauté the vegetables in preheated vegetable oil until soft (5-6 minutes).
Blending chicken broth, herbs, and sautéed vegetables. Adding spices
Transfer the sautéed vegetables to a blender. Add a small bunch of chopped herbs (parsley, celery, cilantro). Pour in the chicken broth, add all-purpose flour, salt to taste, and smetana (a type of sour cream). Blend the ingredients until smooth.
Bringing the gravy to a boil in a hot pan and adding the steamed meatballs
Heat a deep skillet, grease it with vegetable oil, and pour in the gravy from the blender. Bring to a boil over low heat and let it simmer for 5 minutes. Then, add the steamed meatballs to the gravy, cover with a lid, and cook for another 5 minutes.
Garnishing the finished steamed chicken meatballs with gravy with fresh herbs
And there you have it—perfectly tender steamed chicken meatballs swimming in a luscious, flavorful gravy! This dish is wonderfully versatile and pairs beautifully with creamy mashed potatoes, fluffy rice, or your favorite pasta to soak up every last drop of the delicious sauce. For a complete meal, serve with a simple green salad.
Feel free to experiment with herbs in the gravy; thyme or a bay leaf would also be lovely additions. We hope this recipe brings warmth and comfort to your table. Enjoy every bite!
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