Chicken Meatballs with Creamy Paprika Sauce (Print Version)
Tender chicken meatballs simmered in a rich, creamy paprika sauce. A flavorful and comforting dinner recipe ready in under an hour.
# Recipe Info:
Prep Time: 25 Minutes minutes
Cook Time: 25 Minutes minutes
Total Time: 50 minutes
Servings: 4 Servings
Difficulty: Intermediate
Cuisine: Hungarian
# Ingredients:
→ Savory Chicken Spheres
01 -
1 lb ground chicken (93% lean)
02 -
1/2 cup panko breadcrumbs
03 -
1 large egg
04 -
1 tsp sweet paprika
05 -
1/2 tsp salt
06 -
1/4 tsp black pepper
→ Golden Aromatic Paprika Base
07 -
1 tbsp olive oil
08 -
1 tbsp unsalted butter
09 -
1 cup finely chopped yellow onion
10 -
3 cloves garlic, minced
11 -
2 tbsp sweet Hungarian paprika
12 -
1/2 tsp smoked paprika
13 -
1 tbsp all-purpose flour
→ Velvety Creamy Embrace
14 -
1 cup chicken broth, low sodium
15 -
1/2 cup heavy cream
16 -
1/4 cup full-fat sour cream
17 -
1/4 cup fresh parsley, chopped, for garnish
18 -
Salt and black pepper to taste
# Instructions:
01 -
In a large bowl, combine 1 lb ground chicken, 1/2 cup panko breadcrumbs, 1 large egg, 1 tsp sweet paprika, 1/2 tsp salt, and 1/4 tsp black pepper. Mix gently until just combined. Form into approximately 16-18 uniform meatballs for your Chicken Meatballs with Creamy Paprika Sauce.
02 -
Heat 1 tbsp olive oil and 1 tbsp unsalted butter in a large skillet over medium-high heat. Add the formed chicken meatballs and sear for 3-4 minutes, turning occasionally, until golden brown on all sides. Remove the meatballs from the skillet and set aside, leaving any drippings.
03 -
To the same skillet, add 1 cup finely chopped yellow onion and cook for 3-4 minutes until softened. Stir in 3 cloves garlic, minced, and cook for another minute until fragrant. This forms the flavorful foundation for your Chicken Meatballs with Creamy Paprika Sauce.
04 -
Reduce heat to medium-low. Stir in 2 tbsp sweet Hungarian paprika and 1/2 tsp smoked paprika, cooking for 30 seconds until fragrant. Sprinkle in 1 tbsp all-purpose flour and cook, stirring constantly, for 1 minute to create a light roux.
05 -
Gradually whisk in 1 cup chicken broth, low sodium, scraping up any browned bits. Bring to a gentle simmer, then stir in 1/2 cup heavy cream and 1/4 cup full-fat sour cream. Continue to simmer gently for 2-3 minutes until the sauce thickens slightly.
06 -
Return the browned chicken meatballs to the skillet, nestling them into the creamy paprika sauce. Simmer for 8-10 minutes, or until the meatballs are cooked through and the sauce has thickened to your desired consistency. Season with salt and black pepper to taste.
07 -
Garnish your delicious Chicken Meatballs with Creamy Paprika Sauce generously with 1/4 cup fresh parsley, chopped. Serve immediately over egg noodles, rice, or mashed potatoes for a comforting and flavorful meal.
# Notes:
01 -
Don't overmix the meatball mixture; gentle handling keeps them tender and juicy.
02 -
For a spicier kick, add a pinch of cayenne pepper to the sauce along with the paprikas. Ground turkey can also be substituted for chicken.
03 -
This dish pairs wonderfully with buttered egg noodles, fluffy white rice, or creamy mashed potatoes to soak up all that delicious sauce.
04 -
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.
# Tools You'll Need:
01 -
Large mixing bowl
02 -
Large skillet
03 -
Whisk
04 -
Measuring cups and spoons
05 -
Cutting board
06 -
Chef's knife
# Nutrition Facts (Per Serving):
Calories: 450 kcal
Total Fat: 31 g
Total Carbohydrate: 15 g
Protein: 28 g