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Tender chicken meatballs covered in a decadent paprika sour cream sauce.
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Paprika Chicken Meatballs

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.
Prep Time30 minutes
Cook Time45 minutes
Total Time1 hour 15 minutes
Course: Main Course
Cuisine: European
Keyword: paprika chicken meatballs
Servings: 4
Author: Natasha Bull

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.