Tefteli Slavic Meatballs

Almost every culture has its version of meatballs. In Ukraine and many other Slavic countries, we call them tefteli. Tefteli (tefteli – plural, teftel’ – singular) are made with a mixture of ground meat, onion, and rice and simmered in tomato or sour cream sauce. They pair wonderfully with creamy mashed potatoes, kasha (cooked grains), or mamalyga (Slavic polenta). I always find myself craving tefteli when the weather gets colder, and my body needs something comforting to warm up.

Serves 6 to 8

INGREDIENTS

For the Meatballs:

• 10 ounces ground beef

• 10 ounces ground pork

• 3/4 cup parboiled white rice

• 1 medium yellow onion, minced

• 2 teaspoons kosher salt

• 1 teaspoon ground black pepper

• 1/2 teaspoon chili powder

• Oil for frying

For the Sauce:

• 1 tablespoon olive oil

• 1 large yellow onion, finely chopped

• 24 ounces crushed or diced tomatoes

• 1/4 cup heavy cream

• A handful of fresh basil leaves

• Salt, to taste

• Sugar, to taste

• Black pepper, to taste

INSTRUCTIONS

Mix all the ingredients for the meatballs in a large bowl. Form the mixture into 18 to 20 golf-ball-sized meatballs.

Add enough oil to a deep, heavy-bottomed pan to cover the bottom entirely, and heat over medium-high heat. Once the oil is hot and shimmering, add the meatballs and sear them on all sides until golden brown. To ensure even browning, do not overcrowd the pan; fry the meatballs in batches. Once browned, transfer them to a platter.

In the same pan, add one tablespoon of olive oil and the chopped onion. Sauté the onion over medium heat for 5 to 7 minutes, until translucent. Be sure to scrape up the delicious bits of meat that stuck to the bottom of the pan. Add the tomatoes to the pan and bring to a gentle simmer. Stir in the heavy cream and add the basil leaves. Season the sauce with salt, sugar, and black pepper to taste.

Return the meatballs to the pan, cover with the lid, and let them simmer gently for 20 minutes. Adjust the seasoning as needed and remove from the heat.