Welcome to a recipe that's all about making your life easier and more delicious! Today, we're diving into the world of tefteli, a beloved comfort food in many Eastern European households. These aren't just any meatballs; they are incredibly tender and juicy, thanks to a few simple tricks. This particular recipe is designed for meal prepping, allowing you to stock your freezer with wholesome, homemade goodness. A little effort now will save you countless hours on busy weeknights, ensuring a warm, satisfying meal is always within reach.
How to make chicken meatballs for meal prep
Ingredients for Make-Ahead Chicken Meatballs
- 1 kg chicken fillet
- 100 g onion
- 80 ml milk or cream
- 120 g stale white bread
- 2 tablespoons finely chopped dill
- 30 g butter
- salt, black pepper, neutral vegetable oil
How to Make Chicken Meatballs for Meal Prep
Cut the chicken fillet into small pieces.
Break the stale white bread into pieces and pour cold milk or cream over it.
Dice the onion.
Cut the chicken fillet into small pieces. You can butcher the chicken breasts yourself: remove the skin, cut the breast along the keel bone, and separate the fillet from the carcass. The chicken bones and skin make an excellent broth.
Break the stale white bread into pieces, pour cold milk or cream over it, and let it sit for a few minutes. You don’t need to cut the crusts off the bread; the meat grinder will process everything.
Dice the onion. Add the diced onion to the bread soaked in milk.
Add the chopped dill to the bread and onion.
Finely chop the dill. Add the chopped dill to the bread and onion. By the way, you can also add the dill stems to your chicken broth.
Grind the chilled chicken fillet together with the soaked bread, onion, and dill using a meat grinder with a fine plate.
Add the melted butter to the ground mixture.
Form small round meatballs.
Grind the chilled chicken fillet together with the soaked bread, onion, and dill using a meat grinder with a fine plate. First, put in the chicken, followed by the bread with the seasonings.
Melt the butter and let it cool. Add the melted butter to the ground mixture. Season with salt and ground black pepper to taste. Mix the ground meat thoroughly with a spoon or by hand, wearing thin disposable gloves. Let the prepared mixture rest in the refrigerator for 15-20 minutes.
Line a baking sheet with parchment paper. Divide the mixture into pieces weighing about 40-45 g each. Grease your hands with refined vegetable oil. Form small, round tefteli (small, tender meatballs popular in Eastern European cuisine). Place the tefteli on the prepared baking sheet, leaving a small space between them. If your baking paper isn’t non-stick, grease it with vegetable oil or use a cooking spray.
Place the baking sheet with the meatballs into the preheated oven. Cook for 20 minutes.
Preheat the oven to 180°C (350°F). Place the baking sheet with the tefteli into the preheated oven. Bake for 20 minutes. I recommend rotating the baking sheet 180 degrees after 10 minutes to ensure the meatballs cook evenly.
After the meatballs have cooled completely, seal them in containers and place them in the freezer.
Let the cooked meatballs rest on the baking sheet for 10 minutes. Then, remove them from the paper and transfer them to airtight containers. It’s a good idea to portion them out right away to make meal planning easier.
Once the tefteli have cooled completely, seal the containers tightly and place them in the freezer. It’s best to freeze them at -22 to -24°C (-8 to -11°F). At -18°C (0°F), the meatballs can be stored for several months.
And there you have it – a freezer full of delicious, ready-to-go chicken tefteli! The beauty of this recipe lies in its versatility. When you're ready for a quick meal, simply take out a portion and simmer them in your favorite sauce – a classic tomato sauce, a creamy mushroom gravy, or even a simple broth. Serve them over mashed potatoes, pasta, rice, or your favorite grain for a complete and comforting dish. Enjoy the peace of mind that comes with having a homemade meal waiting for you!
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