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
Ingredients
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)
Sauce:
- 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
Instructions
- 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.
Notes
- 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.
Allie says
By one shallot do you mean the whole bulb? Both of my shallots have two cloves within them, I was wondering if I should use both bulbs or just one..?
Natasha says
Hi Allie! I did mean the whole bulb, yes. If it's a really large shallot, just use one clove. Hope you like the recipe!
Allie says
I measured out about 5 tablespoons, does that sound about right?
Natasha says
I really like onion, so I think that should be just fine. If you're at all iffy on onion I'd use a little less.
Christine says
So is it 1/2 cup uncooked rice, cooked then cooled? It's a little confusing- how much cooked rice does that turn out to be, in case I have leftover rice to use?
Natasha says
Hi Christine. I agree - I did write this in a confusing way. I'm going to do some research and see if I can improve previous posts when describing things like rice and pasta measurements. I intended 1/2 cup of uncooked rice to be cooked and then cooled. I put it all in the meatballs. It makes about 1.5 cups of rice when it's cooked.
Christie says
Just made this tonight and this sauce was to die for! Reminds me of my mom's sauce for beef stroganoff with it being broth/sour cream based. I thickened it up with a bit of corn starch too. I think you could really throw any meat in there and serve it on anything (or eat it with a spoon!) and it would be great! Thank you!
Natasha says
You're welcome! I'm so happy you enjoyed it 🙂 I agree - it's a really versatile sauce.
simonacallas says
These meatballs are so good looking and delicious ❤❤. They just remind me that It's been a long time since I haven't prepare meatballs. It has to be fixed asap and your chicken meatballs with paprika sauce are just perfect for that 🙂
Natasha says
Thank you!! I hope you try them. Let me know if you enjoy them. ?
Linda | The Baker Who Kerns says
Wow these meatballs look amazing. That creamy sour cream paprika sauce looks heavenly! Seriously would be the perfect comfort food to have while dealing with this crazy cold weather over here!
Natasha says
Thanks Linda! I hope it warms up for you!!
Liz @ Teta Lizza's Kitchen says
I've never thought to put rice in my meatballs but what a great idea! This dish looks so comforting and delicious! THAT SAUCE! Can't wait to try this. Pinned!
Natasha says
Thanks so much ? I hope you like it.
Tania @ COOKTORIA says
Simply scrumptious-looking meatballs, Natasha! It's indeed a perfect comfort food! Pinned, Yummed and Stumbled!
Natasha says
Thank you Tania ?
Annemarie @ justalittlebitofbacon says
Oh, yum! These look awesome and tasty! I love the sour cream, paprika sauce you have with them. Definitely comfort food. 🙂
Natasha says
Thanks ? hope you have a great weekend!!
Harper says
Wow, This looks delicious! Amazing photography, as well!
Natasha says
Thanks so much, Harper!!
Ricky Vacha says
Ive always had chicken Paprikash and Veal paprikash growing up the mustard and Worcestershire add a perfect kick to the flavor !!!
Natasha says
Thank you!!