Description
Tender Paprika Chicken Meatballs in a rich, creamy paprika sauce! This easy 30-minute dinner recipe uses simple ingredients and one pan. Perfect comfort food for busy weeknights!
Ingredients
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)
Instructions
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.
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.
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!
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!
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.
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.
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.
Notes
- 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.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Dish
- Method: Stovetop
- Cuisine: Hungarian