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Tefteli’s Khartoshkoi – Meatballs with Potatoes

10 Apr

Tefteli are meatballs – a little larger than the typical. You can make them several different ways, with red sauce, broth type sauce, or potato-ey sauce. the list must go on and on, but this is how my mom made it.

Tefteli’s Khartoshkom

Ingredients for Tefteli
l lb of ground chicken
1 egg
breadcrumbs (enough to coat the meat a bit)
salt and pepper – 1 tbsp each
garlic powder –  2 tbsp’s

3 semi large baking potatoes
1 onion, diced
3-4 bay leaves

To prep, peel and cut the potatoes into small strips, about 1 inch thick and 3-4 inches long each. Dice the onion, and form the Tefteli. Form the Tefteli by adding all the above ingredients together and forming 2-3 inch thick balls. To start cooking, brown the onion over medium heat with olive oil. Then, place the Tefteli in the pot with the onions, and brown them a little on both sides. Add the sliced potatoes around the Tefteli and sprinkle with more garlic powder (just enough to put a light coating on top of the food) and cover the entire pot with water just enough that the Tefteli are covered, potatoes mostly covered. Add the bay leaves and cover the pot, simmering for 20 minutes.

Grab some bread for dipping and enjoy!!! I will add pictures when I get the chance to make this again. DELICIOUS!