1-First, mix the main ingredients in a big bowl. Combine 1 to 1 1/4 pounds of ground chicken, 1 cup of cooled cooked white rice, 1 large egg, 1 small grated onion, 1 pressed garlic clove, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Stir it all until it’s evenly blended think of it as giving your ingredients a good chat.

2-Next, shape the mixture into meatballs. Roll them into 1 to 1 1/4 inch balls and lightly coat each one with 1/2 cup of flour. This helps them get that perfect golden crust. Heat 2 tablespoons of extra light olive oil in a skillet over medium heat.

3-Now, cook the meatballs. Sauté them for 4 minutes on one side, then flip and cover the skillet for another 3 minutes until they’re browned and cooked through. Once done, take them out and set aside. Isn’t it cool how quick that is?

4-For the sauce, use the same skillet to keep those flavors going. Melt 2 tablespoons of unsalted butter, then whisk in 2 tablespoons of flour and cook until it’s golden. Slowly add 2 cups of reduced sodium chicken broth, stirring until it thickens up nicely.

5-Stir in 1/4 cup of sour cream and season with 1/2 to 1 teaspoon of paprika, plus salt and pepper to taste. Bring it to a simmer, add the meatballs back in to coat them, and let everything warm through. The sauce will thicken as it cools, making your tefteli even better.

6-Garnish with freshly chopped parsley or dill, and serve with sides like mashed potatoes or buttered egg noodles. Baby dill pickles add a zippy touch. This whole process takes about 20 minutes prep and 20 minutes cooking, so you’re done in no time!