Easy Chicken Meatballs with Creamy Paprika Sauce (Print Version)
Chicken Meatballs with Creamy Paprika Sauce are a quick and flavorful weeknight dinner. Tender chicken meatballs simmered in a rich, smoky paprika cream sauce.
# Recipe Info:
Prep Time: 20 Minutes minutes
Cook Time: 20 Minutes minutes
Total Time: 40 minutes
Servings: 4 Servings
Difficulty: Beginner
Cuisine: Hungarian
# Ingredients:
→ The Tender Chicken Core
01 -
1 lb ground chicken (93% lean)
02 -
1/2 cup panko breadcrumbs
03 -
1 large egg
04 -
1 tsp garlic powder
05 -
1/2 tsp salt
06 -
1/4 tsp black pepper
→ Aromatic Paprika Infusion
07 -
2 tbsp olive oil
08 -
1/2 medium yellow onion, finely diced
09 -
2 cloves garlic, minced
10 -
2 tbsp sweet Hungarian paprika
11 -
1 tsp smoked paprika
12 -
1 tbsp all-purpose flour
→ Creamy Dream Sauce & Garnish
13 -
1 1/2 cups low-sodium chicken broth
14 -
1/2 cup heavy cream
15 -
1 tsp Dijon mustard
16 -
1/4 tsp salt
17 -
1/8 tsp black pepper
18 -
2 tbsp fresh parsley, chopped, for garnish
# Instructions:
01 -
In a medium bowl, combine 1 lb ground chicken, 1/2 cup panko breadcrumbs, 1 large egg, 1 tsp garlic powder, 1/2 tsp salt, and 1/4 tsp black pepper. Mix gently until just combined, then form into approximately 16-18 one-inch meatballs. This is the first step for your Easy Chicken Meatballs with Creamy Paprika Sauce.
02 -
Heat 2 tbsp olive oil in a large skillet over medium-high heat. Add the chicken meatballs in a single layer, working in batches if necessary to avoid overcrowding. Sear for 3-4 minutes, turning occasionally, until nicely browned on all sides. Remove the meatballs and set aside.
03 -
Reduce the heat to medium in the same skillet. Add 1/2 medium yellow onion, finely diced, and cook for 3-4 minutes until softened and translucent. Stir in 2 cloves garlic, minced, and cook for another minute until fragrant, being careful not to burn it.
04 -
Stir in 2 tbsp sweet Hungarian paprika and 1 tsp smoked paprika into the skillet, cooking for 1 minute until fragrant. Sprinkle in 1 tbsp all-purpose flour and cook, stirring constantly, for another minute to create a light roux. This forms the rich base for your Easy Chicken Meatballs with Creamy Paprika Sauce.
05 -
Gradually whisk in 1 1/2 cups low-sodium chicken broth until the sauce is smooth and lump-free. Bring the mixture to a gentle simmer, scraping up any browned bits from the bottom of the pan. Cook for 3-5 minutes, or until the sauce slightly thickens.
06 -
Stir in 1/2 cup heavy cream, 1 tsp Dijon mustard, 1/4 tsp salt, and 1/8 tsp black pepper. Return the seared meatballs to the skillet, nestling them into the sauce. Simmer gently for 5-7 minutes, or until the meatballs are cooked through and the sauce is heated through.
07 -
Garnish your Easy Chicken Meatballs with Creamy Paprika Sauce generously with 2 tbsp fresh parsley, chopped. Serve immediately with your favorite sides like egg noodles, rice, or mashed potatoes for a complete and satisfying meal.
# Notes:
01 -
Do not overmix the ground chicken for the meatballs; gentle handling keeps them tender and juicy.
02 -
For a touch of heat, add a pinch of cayenne pepper along with the paprikas in the sauce.
03 -
These meatballs are excellent served over egg noodles, rice, or creamy mashed potatoes. A simple green salad makes a great side.
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
05 -
measuring spoons
06 -
cutting board
07 -
chef's knife
# Nutrition Facts (Per Serving):
Calories: 395 kcal
Total Fat: 25 g
Total Carbohydrate: 12 g
Protein: 26 g