You will love my paprika chicken meatballs! These tender chicken meatballs covered in a decadent paprika sour cream sauce are the perfect cold weather comfort food.
This is one of those recipes that you want to eat on a cold day. The chicken meatballs are nice and light, and the sauce they're smothered in makes the dish taste rich and decadent. That's what I like.
It's been super warm lately (like above freezing - which is fabulous for February in Alberta), but it's still winter, so these meatballs still work.
Paprika chicken was a classic dish I grew up with. This is the same idea, just in meatball form.
How to make chicken meatballs
Add the rice, ground chicken, onion, garlic, and salt & pepper to a bowl. Mix gently using your hands. Form into 1.5" balls. Dredge each meatball in flour and then brown them in a skillet. You will finish cooking them in the sauce.
How to make creamy paprika sauce
In a pot, sauté shallots in butter and olive oil. Add the mustard, paprika, Worcestershire sauce, and sour cream to the pot. Add in the chicken broth and stir well. Add the meatballs to the sauce and cook for about 15 minutes or until they're done.
I hope you enjoy these paprika chicken meatballs!
Questions? Let me know.
Paprika Chicken Meatballs
- 1/2 cup jasmine rice (see note)
- 0.75-1 pound ground chicken breast
- 1/2 small onion grated
- 2-3 cloves garlic minced
- Salt & pepper to taste
- Flour for dredging
- Olive oil (for frying meatballs)
- 2 tablespoons butter
- 1 tablespoon olive oil
- 2 shallots chopped
- 1 tablespoon dijon mustard
- 1 tablespoon paprika
- 1 teaspoon worcestershire sauce
- 1 cup sour cream
- 1 (10 ounce) can chicken broth
- Salt & pepper to taste
- Cook jasmine rice according to package directions. Let it cool.
- In a mixing bowl combine rice, ground chicken, grated 1/2 onion, garlic, and salt and pepper.
- Form mixture into 1.5 inch meatballs (yields approx. 15 meatballs), dredging in flour after you form each meatball.
- Cover the bottom of a skillet with oil and heat over medium-high heat.
- Once oil is hot, brown meatballs. You may need to work in batches. Turn the meatballs every minute or so until they're nicely browned all over.
- Add butter and olive oil to a pot over medium-high heat.
- Once butter has melted, add chopped shallots to pot and cook for a few minutes.
- Add the dijon mustard, paprika, Worcestershire sauce, and sour cream to the pot. Stir thoroughly.
- Stir in the chicken broth.
- Add meatballs and turn the heat up to high. Just before it reaches a boil, turn heat down to medium-low and cook for about 15 minutes, with pot lid slightly ajar, or until meatballs cooked through. Season with salt & pepper as needed.
- Cook half a cup of jasmine rice then let it cool and add it into the meatballs.
- Delicious served with mashed potatoes or on egg noodles.
- The rice is sticky, so you don't need an egg to bind the meatballs.