Paprika Chicken Meatballs

Paprika Chicken Meatballs are tender, juicy, and swimming in the most incredible creamy paprika sauce! This easy weeknight dinner uses simple ingredients like ground chicken, sweet paprika, and heavy cream to create restaurant worthy comfort food.

Love More Meatballs? Try My Ground Turkey Meatballs or this Baked Chicken Parmesan Meatballs next.

Why You’ll Love This Recipe

Juicy, flavorful, and seasoned with warm, smoky paprika in every bite. They’re easy to make and perfect for weeknight dinners, meal prep, or serving as an appetizer. Simple yet satisfying, these meatballs pair well with rice, pasta, or roasted vegetables.

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Ingredient List

For the Chicken Meatballs

• 1 pound ground chicken
• ½ cup breadcrumbs (or panko)
• 1 large egg
• 1 small onion, finely grated or minced
• 1 clove garlic, minced
• 1 teaspoon salt
• ½ teaspoon black pepper
• 1 teaspoon paprika
• ½ teaspoon dried oregano (optional)
• 2 tablespoons olive oil (for cooking)

For the Creamy Paprika Sauce

• 2 tablespoons butter
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 1½ tablespoons sweet paprika (Hungarian or regular)
• 1 cup chicken broth
• 1 cup heavy cream (or half-and-half)
• 1 tablespoon Dijon mustard (optional, for tang)
• Salt and pepper, to taste
• Fresh parsley or chives, chopped (for garnish)

Friendly Notes:

• Ground chicken: Look for a mix with some dark meat if possible — it keeps the meatballs extra juicy!
• Paprika: Sweet Hungarian paprika is my favorite here, but regular sweet paprika works beautifully too. Avoid hot paprika unless you want some heat!
• Breadcrumbs vs. Panko: Either works! Panko makes slightly lighter meatballs, while regular breadcrumbs are more traditional.
• Half-and-half substitute: You can use half-and-half instead of heavy cream for a lighter sauce, though it won’t be quite as rich and velvety.

Why These Ingredients Work

Ground chicken is the star here — it’s lean, tender, and has a mild flavor that lets the paprika shine.

The breadcrumbs and egg act as binders, keeping the meatballs tender and preventing them from falling apart.

Grated onion adds moisture and sweetness without creating chunks that might make the meatballs fall apart.

Sweet paprika is the hero spice in this recipe — it gives warmth, gorgeous color, and a slightly sweet, smoky flavor without any heat.

Toasting it in butter before adding the liquids releases those essential oils and deepens the flavor incredibly.

Heavy cream creates that luxurious, restaurant-quality sauce that coats the meatballs perfectly.

The Dijon mustard is optional but adds a subtle tang that cuts through the richness and makes the whole dish more complex.

And chicken broth thins out the sauce just enough while adding savory depth.

Essential Tools and Equipment

• Large mixing bowl — for combining the meatball mixture
• Large skillet with lid — you’ll brown the meatballs and make the sauce all in one pan!
• Wooden spoon or spatula — for stirring and scraping up those flavorful browned bits
• Plate or tray — for holding the formed meatballs before cooking
• Measuring cups and spoons — for accurate ingredient amounts

How To Make Paprika Chicken Meatballs

Step 1: Make the Chicken Meatballs

In a large bowl, combine the ground chicken, breadcrumbs, egg, grated onion, minced garlic, salt, pepper, paprika, and oregano (if using). Mix gently with your hands or a fork until just combined. Place them on a plate or tray while you heat the pan.

Step 2: Brown the Meatballs

Heat olive oil in a large skillet over medium heat. Once the oil is shimmering, add the chicken meatballs in batches — don’t crowd the pan or they’ll steam instead of brown!

Cook 4–5 minutes per side, turning carefully to brown on all sides. You’re looking for a nice golden crust. The meatballs don’t need to cook through right now; they will finish cooking in the sauce.

Step 3: Start the Paprika Sauce

In the same skillet (don’t clean it — those browned bits are flavor gold!), melt butter over medium heat.

Add the chopped onion and sauté until softened and translucent, about 3–4 minutes.

Add the minced garlic and cook another minute until fragrant. You should be able to smell that beautiful garlic aroma!

Step 4: Toast the Paprika

Sprinkle in the paprika and stir to coat the onions and garlic evenly.

Let this cook for about 30 seconds to 1 minute — this toasts the spice and brings out incredible depth of flavor.

The paprika should smell warm and slightly sweet, not burnt. Watch it carefully because paprika can go from toasted to bitter quickly!

Step 5: Build the Sauce

Pour in the chicken broth, scraping up any browned bits from the bottom of the pan with your wooden spoon. Those bits are pure flavor!

Stir in the heavy cream and Dijon mustard (if using).

Let the sauce come to a gentle simmer and cook for 3–5 minutes, until it begins to thicken slightly. The sauce should coat the back of a spoon.

Step 6: Finish Cooking

Return the browned meatballs to the skillet, nestling them into the sauce.

Reduce heat to low, cover the skillet, and simmer 8–10 minutes, until the meatballs are fully cooked through (they should reach 165°F internal temperature) and the sauce has thickened to a gorgeous, creamy consistency.

Give the pan a gentle shake once or twice to make sure the meatballs are coated in sauce.

Taste and adjust salt and pepper as needed.

Step 7: Serve and Enjoy!

Garnish with chopped fresh parsley or chives for a pop of color and freshness. Serve warm over mashed potatoes, rice, egg noodles, or with crusty bread so you can soak up every drop of that creamy paprika sauce.

You Must Know

Don’t overmix the meatball mixture! This is the number one mistake that leads to tough, dense meatballs. Mix just until the ingredients come together, then stop. Handle the meat as little as possible.

Use room temperature egg. A cold egg doesn’t incorporate as easily and can make your mixture too firm. Take your egg out of the fridge 20–30 minutes before you start cooking.

Watch the paprika closely when toasting. Paprika can burn in seconds, and burnt paprika tastes bitter and ruins the whole sauce. Keep stirring and don’t walk away during this step!

Personal Secret: I grate the onion for the meatballs on a box grater instead of mincing it. This releases more moisture and natural sweetness, keeping the meatballs incredibly juicy without adding visible onion chunks that some picky eaters might object to.

Pro Tips & Cooking Hacks

• Make uniform meatballs: Use a small cookie scoop or ice cream scoop to portion out the meat mixture. This ensures all your meatballs are the same size and cook evenly.
• Don’t skip the browning: Even though the meatballs finish cooking in the sauce, that initial browning creates a flavorful crust and helps them hold their shape better.
• Thicken sauce if needed: If your sauce seems too thin after simmering, remove the lid and let it cook for a few extra minutes. The liquid will reduce and thicken naturally.
• Common mistake to avoid: Adding the meatballs back to the sauce when it’s boiling hard. This can break them apart. Always reduce to a gentle simmer before returning the meatballs.
• Smart substitution: Out of heavy cream? Mix ¾ cup whole milk with ¼ cup melted butter for a similar richness. You can also use full-fat coconut milk for a dairy-free version (though the flavor will be slightly different).

Flavor Variations / Suggestions

Make it smoky: Use smoked paprika instead of sweet paprika for a deeper, smokier flavor profile. You can also add a pinch of cayenne if you like a little heat!

Mediterranean twist: Add ½ teaspoon cumin to the meatball mixture and top with crumbled feta cheese and kalamata olives when serving.

Herbaceous version: Stir in 2 tablespoons of fresh dill or 1 tablespoon of fresh thyme into the finished sauce for extra freshness.

Richer sauce: Add 2 tablespoons of tomato paste along with the paprika for a slightly tangy, more robust sauce with beautiful color.

Turkey option: You can absolutely use ground turkey instead of chicken! Just know that turkey can be a bit drier, so you might want to add an extra tablespoon of olive oil to the mixture.

Make it gluten-free: Swap the breadcrumbs for gluten-free breadcrumbs, crushed gluten-free crackers, or even almond flour (use ⅓ cup almond flour instead of ½ cup breadcrumbs).

Make-Ahead Options

These meatballs are fantastic for meal prep! Here’s how to plan ahead:

Meatballs only: Form the raw meatballs up to 24 hours in advance, place them on a parchment-lined tray, cover tightly with plastic wrap, and refrigerate. When ready to cook, let them sit at room temperature for 15 minutes before browning.

Fully cooked dish: Make the entire recipe through step 6, let it cool completely, then store in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop over low heat, adding a splash of chicken broth if the sauce has thickened too much.

Freezing instructions: You can freeze the browned (but not fully cooked) meatballs for up to 3 months. Freeze them on a baking sheet until solid, then transfer to a freezer bag. When ready to use, make the sauce and add the frozen meatballs directly to the simmering sauce — just increase the cooking time to 15–20 minutes.

Make the sauce ahead: The sauce can be made 2 days in advance and stored separately. Reheat it gently, then brown fresh meatballs and finish cooking them in the reheated sauce.

Recipe Notes & Baker’s Tips

• Chicken moisture matters: If your ground chicken seems very wet (which can happen with some brands), add an extra tablespoon or two of breadcrumbs to help bind everything together.
• Skillet size: A 12-inch skillet is ideal here. If yours is smaller, you’ll definitely need to brown the meatballs in batches — don’t try to squeeze them all in!
• Color check: The sauce should be a gorgeous rusty-orange color from the paprika. If it looks pale, you might need more paprika or you didn’t toast it long enough.
• Doneness test: The meatballs are fully cooked when they reach 165°F on an instant-read thermometer. You can also cut one open — it should be white throughout with clear juices.
• Resting time: Let the finished dish rest for 3–5 minutes before serving. This allows the sauce to thicken slightly and the meatballs to reabsorb some of those delicious juices.

Serving Suggestions

These paprika chicken meatballs are incredibly versatile! Here are my favorite ways to serve them:

Classic comfort: Spoon them over creamy mashed potatoes and let that sauce seep into every bite. Pure heaven!

With pasta: Serve over buttered egg noodles, pappardelle, or even spaghetti. The wide noodles catch the sauce beautifully.

Rice bowls: Serve over fluffy white rice, jasmine rice, or even cauliflower rice for a lower-carb option.

Bread situation: Place a big piece of crusty bread, garlic bread, or a warm roll on the side for soaking up every last drop of sauce.

Veggie additions: Serve alongside roasted green beans, sautéed spinach, or a simple arugula salad with lemon vinaigrette to balance the richness.

Garnish ideas: Beyond parsley and chives, try a dollop of sour cream, a sprinkle of extra paprika for color, or some fresh cracked black pepper.

When to serve: This is perfect for casual weeknight dinners, Sunday suppers, or even date night at home. It looks fancy enough for company but is easy enough for a Tuesday!

How to Store Your Paprika Chicken Meatballs

Refrigerator: Store leftover meatballs and sauce in an airtight container in the refrigerator for up to 4 days. The flavors actually deepen and improve after a day!

Freezer: Freeze in a freezer-safe container or heavy-duty freezer bag for up to 3 months. I like to portion them out in meal-sized containers so I can just grab one for a quick dinner.

Reheating instructions: Reheat gently on the stovetop over medium-low heat, stirring occasionally, until warmed through (about 8–10 minutes). Add a splash of chicken broth or cream if the sauce has gotten too thick. You can also reheat individual portions in the microwave on 50% power in 1-minute intervals, stirring between each, until hot.

Room temperature: These shouldn’t sit at room temperature for more than 2 hours. Get those leftovers into the fridge promptly!

Allergy Information

Common allergens in this recipe:

• Gluten (breadcrumbs) — Use gluten-free breadcrumbs or almond flour
• Eggs — Try a flax egg (1 tablespoon ground flaxseed + 3 tablespoons water, let sit 5 minutes) or use an extra 2 tablespoons of breadcrumbs and 1 tablespoon of olive oil for binding
• Dairy (butter and heavy cream) — Use olive oil instead of butter and full-fat coconut milk instead of cream

Substitution suggestions:

• Dairy-free: Use plant-based butter and coconut cream. The sauce will have a subtle coconut flavor, but it’s still delicious!
• Gluten-free: Substitute with gluten-free breadcrumbs or crushed gluten-free crackers. Almond flour also works (use ⅓ cup).
• Low-carb/Keto: Use almond flour or pork rind crumbs instead of breadcrumbs for a low-carb option.

Questions I Get Asked A Lot

Can I make these meatballs in the oven instead of pan-frying them?

Absolutely! Arrange the formed meatballs on a parchment-lined baking sheet and bake at 400°F for 15–18 minutes until browned and nearly cooked through.

Meanwhile, make the sauce in your skillet, then add the baked meatballs to finish cooking in the sauce for 5–8 minutes.

You’ll miss out on some of those flavorful browned bits in the pan, but it’s a great hands-off method!

My sauce separated or looks grainy – what happened?

This usually happens when the heat is too high or the sauce boils too vigorously. Heavy cream can break when overheated.

Always keep the sauce at a gentle simmer, not a rolling boil.

If it does separate, try whisking in a tablespoon of cold cream or a teaspoon of cornstarch mixed with water to bring it back together.

Can I use ground turkey or beef instead of chicken?

Yes! Ground turkey works wonderfully and is just as lean.

Ground beef will be richer and heartier — use 85/15 or 90/10 for best results.

If using beef, you might want to drain some of the fat after browning before making the sauce.

Do I really need the Dijon mustard?

It’s optional, but I highly recommend it!

The mustard adds a subtle tang that balances the richness of the cream without making the sauce taste “mustardy.”

If you don’t have Dijon, you can use a squeeze of lemon juice instead for that brightness.

How can I tell when the meatballs are fully cooked?

The safest way is to use an instant-read thermometer — the internal temperature should reach 165°F.

Visually, you can cut one open to check that it’s white throughout with no pink remaining. The juices should run clear, not pink or red.

Why are my meatballs falling apart?

This usually happens for one of three reasons:

(1) The mixture was too wet — add a bit more breadcrumbs next time

(2) You didn’t mix the ingredients enough to bind them properly

(3) You moved them too soon while browning. Let them cook undisturbed for 4–5 minutes before the first flip so a crust can form.

💬 Tried this recipe? Leave a comment and rating below! I’d love to hear how your Paprika Chicken Meatballs turned out! Did you make any fun variations? Serve them over something creative?