Paprika Chicken Meatballs
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.
Servings: 4
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
Calories: 461kcal | Carbohydrates: 12g | Protein: 24g | Fat: 36g | Saturated Fat: 13g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 16g | Trans Fat: 0.3g | Cholesterol: 180mg | Sodium: 728mg | Potassium: 771mg | Fiber: 1g | Sugar: 3g | Vitamin A: 1368IU | Vitamin C: 2mg | Calcium: 87mg | Iron: 2mg
