why make this recipe
Chicken Paprikash Meatballs bring a comforting twist to a classic dish. With tender meatballs simmered in a creamy paprika sauce, this recipe offers rich flavors that will delight your taste buds. It’s an easy-to-make meal that is sure to please your family or guests, making it perfect for a cozy dinner night. Plus, it’s a great way to pack in some lean protein!
how to make Chicken Paprikash Meatballs
Ingredients :
- 1 pound ground chicken
- 1 onion, finely chopped
- 2 cloves garlic, minced
- 2 tablespoons paprika
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/4 cup breadcrumbs
- 1 egg
- 1 cup sour cream
- 1 cup chicken broth
- 1 tablespoon tomato paste
- 1 tablespoon olive oil
Directions :
- In a large bowl, combine ground chicken, onion, garlic, paprika, salt, pepper, breadcrumbs, and egg. Mix until well combined.
- Form the mixture into meatballs.
- Heat olive oil in a skillet over medium heat. Add meatballs and cook until browned on all sides.
- In the same skillet, whisk together chicken broth, sour cream, and tomato paste. Bring to a simmer.
- Add meatballs back to the skillet and simmer in the sauce for about 15 minutes until cooked through.
- Serve hot, drizzled with extra sauce.
how to serve Chicken Paprikash Meatballs
You can serve Chicken Paprikash Meatballs over egg noodles or rice to soak up the delicious sauce. A sprinkle of fresh parsley on top can add a nice touch. Pair it with a side of steamed vegetables or a simple green salad for a complete meal.
how to store Chicken Paprikash Meatballs
To store leftover Chicken Paprikash Meatballs, allow them to cool to room temperature. Place them in an airtight container in the refrigerator. They will keep well for 3-4 days. You can also freeze the meatballs in a freezer-safe container for up to 3 months. Just thaw and reheat them in the sauce before serving.
tips to make Chicken Paprikash Meatballs
- Make sure not to overcrowd the skillet when browning the meatballs; this helps them brown evenly.
- If you prefer a spicier sauce, add a pinch of cayenne pepper or hot paprika.
- For a lighter version, you can use ground turkey instead of chicken.
variation
If you’re looking for a different flavor, you can add bell peppers or mushrooms to the sauce. This adds extra flavor and nutrition to the dish.
FAQs
1. Can I use ground turkey instead of ground chicken?
Yes, ground turkey is a great alternative and can give this dish a lighter taste.
2. Is it necessary to add breadcrumbs?
Breadcrumbs help bind the meatballs, but you can omit them if you prefer a gluten-free option or use a gluten-free substitute.
3. Can I make this dish ahead of time?
Absolutely! You can prepare the meatballs and sauce ahead of time, refrigerate them, and reheat them just before serving.
Chicken Paprikash Meatballs
Ingredients
For the meatballs
- 1 pound ground chicken You can substitute with ground turkey for a lighter version.
- 1 cup onion, finely chopped
- 2 cloves garlic, minced
- 2 tablespoons paprika
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/4 cup breadcrumbs Can be omitted for gluten-free option.
- 1 large egg
For the sauce
- 1 cup sour cream
- 1 cup chicken broth
- 1 tablespoon tomato paste
- 1 tablespoon olive oil For cooking the meatballs.
Instructions
Preparation
- In a large bowl, combine ground chicken, onion, garlic, paprika, salt, pepper, breadcrumbs, and egg. Mix until well combined.
- Form the mixture into meatballs.
Cooking
- Heat olive oil in a skillet over medium heat. Add meatballs and cook until browned on all sides.
- In the same skillet, whisk together chicken broth, sour cream, and tomato paste. Bring to a simmer.
- Add meatballs back to the skillet and simmer in the sauce for about 15 minutes until cooked through.
Serving
- Serve hot, drizzled with extra sauce. You can serve over egg noodles or rice.