Hungarian Cuisine

Chicken Paprikash Meatballs Recipe- Hungarian Special

165 Views

Chicken Paprikash Meatballs Recipe- Hungarian Special

Chicken Paprikash Meatballs are a flavorful and hearty twist on the classic Hungarian chicken paprikash dish. The meatballs are made from ground chicken, seasoned with paprika, garlic, and onions, and then simmered in a rich, creamy paprika sauce. This dish is comforting and delicious, offering the perfect balance of tender meatballs and a savory, spiced sauce, making it a great choice for a satisfying meal served with rice, noodles, or bread.

  • Prep Time30 min
  • Cook Time30 min
  • Total Time1 hr

For the Meatballs:

  • 1 lb ground chicken
  • 1/2 cup breadcrumbs
  • 1/4 cup finely chopped onion
  • 2 cloves garlic, minced
  • 1 egg
  • 1 tablespoon paprika
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 2 tablespoons olive oil (for frying)

For the Sauce:

  • 1 tablespoon olive oil
  • 1 medium onion, chopped
  • 2 cloves garlic, minced
  • 2 tablespoons paprika (preferably sweet paprika)
  • 1/2 teaspoon dried thyme (optional)
  • 1/2 cup chicken broth
  • 1 cup sour cream
  • Salt and pepper, to taste
  • Fresh parsley (for garnish)

Make the Meatballs:

1

In a large bowl, combine ground chicken, breadcrumbs, chopped onion, minced garlic, egg, paprika, salt, and pepper.

2

Mix well until all ingredients are evenly combined.

3

Shape the mixture into meatballs, about 1 to 1.5 inches in diameter.

Cook the Meatballs:

4

Heat 2 tablespoons of olive oil in a large skillet over medium heat.

5

Add the meatballs in batches, cooking them until golden brown on all sides, about 6-8 minutes.

6

Remove them from the skillet and set aside.

Prepare the Sauce:

7

In the same skillet, add 1 tablespoon of olive oil.

8

Add the chopped onion and garlic, and cook until softened, about 3-4 minutes.

9

Stir in the paprika and thyme (if using), cooking for another 1-2 minutes to bring out the flavors.

Simmer the Meatballs:

10

Add the chicken broth to the skillet, scraping up any bits from the bottom of the pan.

11

Return the meatballs to the skillet and bring to a simmer

12

Cover and cook for about 15 minutes, until the meatballs are fully cooked through.

Finish the Sauce:

13

Lower the heat and stir in the sour cream.

14

Cook for another 2-3 minutes until the sauce is smooth and creamy.

15

Season with salt and pepper to taste.

Serve:

16

Garnish with freshly chopped parsley and serve the chicken paprikash meatballs over rice, noodles, or crusty bread.

Recipe Notes:

Meatballs :   Mix the ingredients well but don’t overwork the meat so they stay soft.

Browning :   Brown the meatballs in batches so they cook evenly

Serving :   Serve with rice, noodles, or bread to enjoy the sauce.

Storage :   Store leftovers in the fridge for 2-3 days and reheat gently.

You may also like