Description
Hungarian Paprikash Chicken Meatballs are tender ground chicken meatballs seasoned with sweet and smoked paprika, baked to perfection, and simmered in a rich, creamy paprika sauce. This comforting dish is traditionally served over egg noodles and garnished with fresh parsley, offering a flavorful taste of Hungarian cuisine in an easy 45-minute meal.
Ingredients
Meatballs
- 1½ pounds ground chicken
- 1 large egg
- 1 cup Panko breadcrumbs
- 1½ teaspoons ground sweet paprika
- ⅛ teaspoon smoked paprika (optional)
- 1 teaspoon kosher salt
Sauce
- 2 tablespoons unsalted butter (¼ stick)
- 1 medium yellow onion, finely chopped
- 3 cloves garlic, minced or grated
- 2 tablespoons tomato paste
- 1 tablespoon ground sweet paprika
- ¾ cup chicken broth
- ¾ cup full-fat sour cream, room temperature
- Kosher salt, to taste
To Serve
- Chopped fresh parsley
- Cooked egg noodles
Instructions
- Preheat Oven: Preheat your oven to 450°F and position a rack in the center. Place a wire rack on a baking sheet lined with parchment paper to prepare for baking the meatballs.
- Mix Ingredients: In a medium bowl, combine ground chicken, egg, panko breadcrumbs, ground sweet paprika, smoked paprika if using, and kosher salt. Mix thoroughly by hand until all ingredients are well incorporated.
- Shape Meatballs: Form the mixture into approximately twelve 2-inch meatballs and arrange them evenly spaced on the prepared wire rack.
- Bake Meatballs: Bake the meatballs in the preheated oven for 15-20 minutes until they are lightly browned and cooked through.
- Sauté Onions: While the meatballs bake, melt butter in a large skillet over medium heat. Add the chopped onion along with a pinch of salt and cook, stirring often, until the onions soften and start to brown, about 6-8 minutes.
- Add Garlic and Spices: Stir in minced garlic, tomato paste, and ground sweet paprika. Cook, stirring constantly, for about 1 minute to toast the spices and develop flavor.
- Add Chicken Broth: Pour chicken broth into the skillet, scraping the bottom to lift any browned bits. Bring the mixture to a simmer and let it reduce slightly for 2-3 minutes.
- Incorporate Sour Cream: Reduce heat to low and stir in the full-fat sour cream until the sauce is smooth. Season with kosher salt to taste.
- Toss Meatballs in Sauce: Add the baked meatballs into the skillet and gently toss to coat them evenly with the sauce. Allow everything to simmer together for 5 minutes to meld the flavors and heat through.
- Serve: Garnish with chopped fresh parsley and serve the paprikash chicken meatballs straight from the skillet over cooked egg noodles.
Notes
- For best flavor, use full-fat sour cream at room temperature to prevent curdling.
- Smoked paprika is optional but adds a subtle smoky depth to the dish.
- Using a wire rack for baking helps the meatballs brown evenly rather than steaming.
- Egg noodles are the traditional accompaniment but it can also be served with rice or mashed potatoes.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: Hungarian
