Creamy Paprika Chicken Meatballs (Print Version)
Tender chicken meatballs simmered in a rich, creamy paprika sauce. A comforting and flavorful dinner perfect for weeknights or special occasions.
# Recipe Info:
Prep Time: 25 Minutes minutes
Cook Time: 30 Minutes minutes
Total Time: 55 minutes
Servings: 4 Servings
Difficulty: Intermediate
Cuisine: Hungarian
# Ingredients:
→ Hearty Chicken Spheres
01 -
1 1/4 lbs ground chicken (85% lean)
02 -
1/2 cup panko breadcrumbs
03 -
1 large egg
04 -
1/4 cup finely minced yellow onion
05 -
1/2 tsp garlic powder
06 -
1/2 tsp salt
07 -
1/4 tsp black pepper
→ Golden Aromatic Base
08 -
2 tbsp olive oil
09 -
1 large yellow onion, finely diced
10 -
3 cloves garlic, minced
→ Signature Paprika Infusion
11 -
3 tbsp sweet Hungarian paprika
12 -
1/2 tsp hot Hungarian paprika (optional)
13 -
1 tbsp all-purpose flour
14 -
1 tbsp tomato paste
15 -
1 3/4 cups low-sodium chicken broth
16 -
Salt and black pepper to taste
→ Creamy Hungarian Finish
17 -
3/4 cup full-fat sour cream
18 -
2 tbsp fresh dill, chopped, for garnish
# Instructions:
01 -
In a large bowl, combine 1 1/4 lbs ground chicken, 1/2 cup panko breadcrumbs, 1 large egg, 1/4 cup finely minced yellow onion, 1/2 tsp garlic powder, 1/2 tsp salt, and 1/4 tsp black pepper. Mix gently until just combined, then form into approximately 16-18 meatballs for your Chicken Meatballs in Creamy Paprika Sauce.
02 -
Heat 2 tbsp olive oil in a large skillet or Dutch oven over medium-high heat. Add the chicken meatballs in a single layer, working in batches if necessary. Sear for 3-4 minutes per side until golden brown. Remove meatballs and set aside, leaving rendered fat in the pan.
03 -
Reduce heat to medium. Add 1 large yellow onion, finely diced, to the same pan. Cook, stirring occasionally, for 5-7 minutes until softened and translucent. Stir in 3 cloves garlic, minced, and cook for another minute until fragrant.
04 -
Stir in 3 tbsp sweet Hungarian paprika and 1/2 tsp hot Hungarian paprika (if using) into the onion mixture. Cook for 30 seconds, then add 1 tbsp all-purpose flour and 1 tbsp tomato paste. Cook for 1 minute, stirring constantly. Gradually whisk in 1 3/4 cups low-sodium chicken broth until smooth.
05 -
Return the seared chicken meatballs to the skillet, nestling them into the sauce. Bring the sauce to a gentle simmer, then reduce heat to low, cover, and cook for 15-20 minutes, or until the Chicken Meatballs in Creamy Paprika Sauce are cooked through and the sauce has thickened slightly.
06 -
Remove the skillet from the heat. Stir in 3/4 cup full-fat sour cream until fully incorporated and the sauce is creamy. Do not boil the sauce after adding sour cream, as it may curdle. Season the Chicken Meatballs in Creamy Paprika Sauce with salt and black pepper to taste.
07 -
Garnish generously with 2 tbsp fresh dill, chopped. Serve these delicious Chicken Meatballs in Creamy Paprika Sauce hot over egg noodles, rice, or with crusty bread for a comforting meal.
# Notes:
01 -
For extra flavor in your meatballs, consider adding a pinch of dried marjoram or caraway seeds to the mixture.
02 -
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave.
03 -
If you don't have sour cream, full-fat Greek yogurt can be a suitable substitute, but ensure it's at room temperature before stirring in to prevent curdling.
04 -
These meatballs pair wonderfully with a side of steamed green beans or a simple cucumber salad to balance the richness.
# Tools You'll Need:
01 -
Large mixing bowl
02 -
Large skillet or Dutch oven
03 -
Whisk
04 -
Measuring cups and spoons
05 -
Cutting board
06 -
Chef's knife
# Nutrition Facts (Per Serving):
Calories: 423 kcal
Total Fat: 30 g
Total Carbohydrate: 22 g
Protein: 35 g