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.
Servings: 4
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.
Scan the QR code to view this recipe online.
