Meatballs (Tefteli)

Tefteli are meat balls. They are termed variously in different national cuisines. Meatballs are common and much-loved also in Russia. They are likely borrowed from German cuisine. There are many recipes for cooking meatballs. Tefteli are typically made from minced meat (beef or chicken). But in the Middle East, for example, meatballs called falafel are made from chickpeas. In addition to meat, tefteli usually consist of rice, bread, breadcrumbs, onion, various spices and eggs. Meatballs can be fried, baked, steamed or stewed.


  • Chicken breast fillet - 2
  • carrot - 300 g
  • oat flakes - 2 tbsp.
  • onion - 2 bulbs
  • mashed tomatoes in own juice (passata) - 500 g
  • tarragon - 4 sprigs
  • sugar - 1 tbsp.
  • vegetable oil – for frying
  • salt – to taste
  • ground black pepper – to taste

Preparation method (receipt)

Peel carrots and coarse grate. Divide into 2 equal parts. Mince chicken breast. Add one finely chopped onion and one part of the carrot to the mincemeat. Also, add oat flakes, salt, ground black pepper and fine-cut tarragon leaves (2 tablespoons). Knead mincemeat until smooth, cover with a cling film and refrigerate for 10-15 minutes. Meanwhile, finely chop the second onion and fry it to transparency in a vegetable oil. Then add the remaining carrot and fry for 2-3 minutes. Pour in passata, add salt and sugar. Cook for 5 minutes, stirring. The sauce should not be too thick. Water your hands and shape meatballs from the mincemeat about 3 cm in diameter and gently put them into boiling sauce. Cook covered for 25-30 minutes. Serve with a sour cream and sprinkled with fresh greens.

chicken breast fillet chicken chicken breast carrot oat flakes onion mashed tomatoes passata tarragon