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This paprika chicken meatballs recipe has a rich and creamy sauce that’s infused with warm, savory flavors! There’s plenty of it to smother these tender chicken meatballs.
Try my Ranch Chicken Meatballs or Chicken Parmesan Meatballs next.
Why you’ll love it
Sauce-wise, this recipe is very similar to chicken paprikash, a Hungarian dish. It has origins in central European cooking, and my mom would make us a similar one! The earthy and slightly sweet paprika is balanced by tangy sour cream in the amazing velvety sauce.
Meatballs will always be a cold weather classic, and this might be my favorite way to enjoy them. Both the paprika sauce and juicy chicken meatballs are made with everyday ingredients, and you’ll be delighted how much flavor gets packed into this cozy meal!
What you’ll need
For the meatballs
- Ground chicken – the go-to protein for this kind of sauce
- Breadcrumbs – we’re using panko for that light as air texture
- Garlic cloves, onion powder, salt – for savory flavor right in the meatballs
- Olive oil – for pan frying
For the sauce
- Butter – for sautéing
- Onion – I’m a fan of sweet onions (e.g. Vidalia)
- Paprika – the star of the sauce! It adds that classic red color and punchy-sweet warmth.
- Worcestershire sauce – more savory depth
- Chicken broth – the base of the sauce
- Sour cream – use full-fat sour cream to avoid curdling! It balances the paprika and gives the sauce its signature tanginess and thick, creamy texture.
- Flour – it thickens the sauce and also acts as a stabilizer so the sour cream doesn’t curdle
Pro tip
Paprika is notorious for losing its potency faster than other spices, so if it’s been sitting in your pantry for a long time, it may be time to replace it.
How to make paprika chicken meatballs
This is an overview with step-by-step photos. Full ingredients & instructions are in the recipe card below.
Add the meatballs ingredients (minus the oil) to a prep bowl. Mix with your hands without overworking them, and form into meatballs. Place on parchment paper. Heat up the oil in a skillet, and pan fry the meatballs (in batches) until browned. Transfer them to a plate.
Drain the excess oil if there is any, and add the butter and onions to the skillet. Sauté until lightly browned and softened. Meanwhile, in a prep bowl, stir together the sour cream and flour together until combined well.
Add the paprika, Worcestershire sauce, and broth to the skillet, followed by the sour cream mixture. Stir until smooth, and let it simmer. Return the meatballs to the skillet, and continue cooking them to 165F. Season with salt & pepper as needed.
Tools for this recipe
Check out Natasha’s favorite kitchen essentials, gadgets, and cookware!
- I highly recommend using a pair of nitrile gloves to handle the sticky ground chicken!
- Storing flour in one of these airtight pantry containers keeps it nice and fresh.
- Here’s my trusty cast iron skillet pictured and instant read thermometer.
Substitutions and variations
- Ground chicken is generally quite sticky, so you can get away without using an egg to bind them, but if you sub ground turkey, add an egg into the meatball mix.
- I sometimes add a teaspoon or so of Dijon mustard to the sauce, but this is optional and you don’t need to go out and buy a jar of Dijon for this.
- You could use smoked paprika instead if you want a delicate smoky flavor.
What to serve with these paprika meatballs
- I enjoy them over a big pile of my Easy Garlic Mashed Potatoes along with my Sautéed Green Beans. White rice works too!
- For a salad pairing, use your favorite salad greens and my Olive Garden Salad Dressing. I like to throw in some cubes of butterkäse German cheese too if you can find it.
- Fresh crusty bread is also fantastic to mop up the sauce.
Leftovers and storage
- Store any leftovers of these chicken meatballs with a paprika sauce for 3-4 days in the fridge.
- Reheat on the stove slowly over a low heat to ensure that the sauce doesn’t separate.
- These won’t freeze well because the sauce won’t come out right.
If you made these chicken paprikash meatballs, please leave a star rating and review below! I look forward to hearing from you. Or tag me in your Instagram stories!
Paprika Chicken Meatballs
Ingredients
Meatballs:
- 1 pound ground chicken
- 1/2 cup panko breadcrumbs
- 2-3 cloves garlic minced
- 1/2 teaspoon onion powder
- 1/2 teaspoon salt + pepper to taste
- 2 tablespoons olive oil (for frying)
Sauce:
- 2 tablespoons butter
- 1/2 medium onion chopped
- 1 tablespoon paprika
- 1 teaspoon Worcestershire sauce
- 1 cup chicken broth
- 3/4 cup full fat sour cream room temperature
- 1 tablespoon flour
Instructions
- To a prep bowl, add all the meatball ingredients (except for the olive oil). With your hands, mix it together well, but don't overwork the mixture. The mixture will be quite wet. Form 1.25" meatballs (it'll make around 20 or so). Place them on a parchment paper lined baking sheet for easy clean-up.
- Add the olive oil to a skillet and let it heat up for a few minutes over medium-high heat. Fry the meatballs in 2 batches until they're browned all over (about 5 min/batch). I use tongs to turn them quickly and easily. They will brown quite fast, so turn them often. If needed, add another splash of olive oil to the skillet for the second batch. Transfer meatballs to a plate once they're browned.
- If there's a lot of excess oil in the skillet, drain it, but leave the browned pieces (don't wipe out the pan).
- Reduce the heat to medium. Add the butter and onions to the skillet and sauté until softened and lightly browned (about 5-7 minutes).
- In a medium bowl, stir the flour into the sour cream until you have a smooth mixture.
- Add the paprika, Worcestershire sauce, and chicken broth to the skillet, then stir in the flour mixture. Stir/whisk until thoroughly combined, and bring the sauce to a simmer.
- Once the sauce is simmering, add the meatballs back to the pan. Cook the meatballs for 8-10 minutes or until they're cooked through (165F). Don't let the sauce bubble too much or it may curdle. Season with extra salt & pepper as needed.
Notes
- If the sauce becomes too thick, add a splash of chicken broth.
- Meatballs will cook at a different rate depending on how big/small you make them, so I recommend using an instant read meat thermometer to be safe (chicken is cooked at 165F internal temp).
- This recipe was significantly updated from the original version that was published in 2016. If you’re looking for that version, here’s the PDF.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
© Salt & Lavender Inc. Content and photographs are copyrighted. Sharing this blog post is much appreciated, but copying and pasting full recipes without authorization to social media is strictly prohibited.
This recipe was originally published on February 12, 2016. It’s been tweaked to be even easier, tastier, and has new photos!
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