Creamy Paprika Chicken Meatballs (Print Version)
Quick and flavorful creamy paprika chicken meatballs are a perfect weeknight dinner. Serve with rice or noodles for a satisfying meal.
# Recipe Info:
Prep Time: 15 Minutes minutes
Cook Time: 20 Minutes minutes
Total Time: 35 minutes
Servings: 4 Servings
Difficulty: Intermediate
Cuisine: European
# Ingredients:
→ The Hearty Chicken Meatballs
01 -
1 lb ground chicken (93% lean)
02 -
1/2 cup panko breadcrumbs
03 -
1 large egg
04 -
1/4 cup finely minced yellow onion
05 -
2 cloves garlic, minced
06 -
1 1/2 tsp sweet paprika
07 -
1/2 tsp smoked paprika
08 -
1/2 tsp salt
09 -
1/4 tsp black pepper
→ The Velvety Paprika Cream Sauce
10 -
1 tbsp olive oil
11 -
1/4 cup finely minced yellow onion
12 -
1 clove garlic, minced
13 -
1 tbsp all-purpose flour
14 -
1 1/2 cups low-sodium chicken broth
15 -
1/2 cup heavy cream
16 -
1 tbsp sweet paprika
17 -
Salt and black pepper to taste
→ Fresh Garnish
18 -
1/4 cup fresh parsley, chopped, for garnish
# Instructions:
01 -
In a large bowl, combine 1 lb ground chicken, 1/2 cup panko breadcrumbs, 1 large egg, 1/4 cup finely minced yellow onion, 2 cloves garlic (minced), 1 1/2 tsp sweet paprika, 1/2 tsp smoked paprika, 1/2 tsp salt, and 1/4 tsp black pepper. Mix gently until just combined. This is the foundation for your delicious Creamy Paprika Chicken Meatballs: Quick Dinner Idea.
02 -
Heat 1 tbsp olive oil in a large skillet over medium-high heat. Form the chicken mixture into approximately 16-18 meatballs (about 1.5 inches each). Brown the meatballs in the hot oil for 5-7 minutes, turning occasionally, until golden on all sides. Remove meatballs and set aside, leaving drippings in the pan.
03 -
Reduce heat to medium. Add 1/4 cup finely minced yellow onion to the skillet and cook for 3-4 minutes until softened. Stir in 1 clove garlic (minced) and cook for another minute until fragrant. Don't rush this step for the best flavor in your Creamy Paprika Chicken Meatballs: Quick Dinner Idea.
04 -
Sprinkle 1 tbsp all-purpose flour over the onion and garlic, stirring for 1 minute. Gradually whisk in 1 1/2 cups low-sodium chicken broth, scraping up any browned bits. Bring to a simmer, then stir in 1/2 cup heavy cream and 1 tbsp sweet paprika.
05 -
Return the browned meatballs to the skillet, nestling them into the sauce. Reduce heat to low, cover, and simmer for 8-10 minutes, or until the meatballs are cooked through and the sauce has thickened slightly. Season the sauce with salt and black pepper to taste.
06 -
Remove the skillet from heat. Garnish your Creamy Paprika Chicken Meatballs: Quick Dinner Idea generously with 1/4 cup fresh parsley, chopped. Serve immediately over rice, pasta, or with crusty bread for a complete meal.
# Notes:
01 -
Don't overmix the meatball mixture; it can make them tough. Mix just until combined for tender meatballs.
02 -
For a lighter sauce, you can substitute half-and-half for heavy cream, but the sauce won't be as rich.
03 -
These meatballs are fantastic served over egg noodles, mashed potatoes, or even alongside roasted vegetables for a balanced meal.
04 -
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave.
# Tools You'll Need:
01 -
Large mixing bowl
02 -
Large skillet
03 -
Whisk
04 -
Measuring cups and spoons
05 -
Cutting board
06 -
Chef's knife
# Nutrition Facts (Per Serving):
Calories: 320 kcal
Total Fat: 17 g
Total Carbohydrate: 12 g
Protein: 28 g