Tefteli (Russian Meatballs in Tomato Sauce)

Lean beef paired with rice and simmered in a rich tomato-carrot sauce provides a high-protein, comfort-food experience without deep frying.

Ingredients

Calories next to each ingredient are for that ingredient across the whole recipe (4 servings), not per serving.

• 550 g lean ground beef (7% fat) · 836 kcal in the whole recipe
• 50 g dry white rice · 180 kcal in the whole recipe
• 220 g onions (2 medium), finely chopped · 88 kcal in the whole recipe
• 8 g garlic (2 cloves), minced · 12 kcal in the whole recipe
• 1 egg (50 g) · 72 kcal in the whole recipe
• 100 g carrot (1 medium), grated · 41 kcal in the whole recipe
• 13 g olive oil (1 tbsp) · 115 kcal in the whole recipe
• 34 g tomato paste (2 tbsp) · 33 kcal in the whole recipe
• 250 g canned diced tomatoes · 45 kcal in the whole recipe
• 250 g beef broth · 18 kcal in the whole recipe
• 60 g light sour cream (fit substitute for smetana) · 82 kcal in the whole recipe
• 1 bay leaf, salt, black pepper, paprika, and fresh dill

Method

1. Boil the rice in water for 10 minutes until half-cooked, then drain and cool; finely chop the onions and garlic.

   

2. In a bowl, combine lean ground beef, cooked rice, half of the chopped onion, half of the garlic, egg, salt, black pepper, and paprika, then shape into 12 round meatballs.

   

3. Heat olive oil in a deep skillet over medium heat, sauté the remaining onion and grated carrot for 5 minutes, then stir in tomato paste, canned diced tomatoes, remaining garlic, and beef broth with a bay leaf.

   

4. Place the meatballs into the simmering tomato sauce, cover with a lid, and cook on low heat for 25 minutes (or bake at 180°C / 355°F) until cooked through.

   

5. Serve hot topped with light sour cream (as a fit substitute for smetana) and chopped fresh dill.

   

A Besly kitchen recipe — portions, macros and step photos by Besly.