Print

Hungarian Paprikash Chicken Meatballs

Hungarian paprikash chicken meatballs in silky sour cream paprika sauce served over buttered egg noodles
Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Juicy ground chicken meatballs baked golden and simmered in a rich, silky sour cream paprika sauce inspired by classic Hungarian chicken paprikash. A weeknight-friendly comfort dinner best served over buttered egg noodles.

Ingredients

Scale
  • 1 1/2 pounds ground chicken
  • 1 large egg
  • 1 cup Panko breadcrumbs
  • 1 1/2 teaspoons ground sweet paprika
  • 1/8 teaspoon smoked paprika (optional but recommended)
  • 1 teaspoon kosher salt
  • 2 tablespoons unsalted butter
  • 1 medium yellow onion, finely chopped
  • 3 cloves garlic, minced or grated
  • 2 tablespoons tomato paste
  • 1 tablespoon ground sweet paprika
  • 3/4 cup chicken broth
  • 3/4 cup full-fat sour cream, at room temperature
  • Kosher salt, to taste
  • Chopped fresh parsley, for garnish (optional)
  • Cooked egg noodles, for serving (optional)

Instructions

  1. Preheat oven to 450 degrees F with a rack in the center. Set a wire rack over a parchment-lined baking sheet. Remove sour cream from the refrigerator now so it reaches room temperature by the time you need it.
  2. In a medium bowl, combine ground chicken, egg, Panko breadcrumbs, sweet paprika, smoked paprika, and kosher salt. Mix with your hands until fully combined. The mixture will be sticky – this is correct. Do not add extra breadcrumbs.
  3. Lightly oil your hands and shape the mixture into 12 equal 2-inch balls. Arrange on the wire rack with space between each meatball to ensure browning rather than steaming.
  4. Bake for 15 to 20 minutes until lightly golden and cooked through to an internal temperature of 165 degrees F. Start cooking egg noodles now if serving alongside.
  5. While meatballs bake, melt butter in a large skillet over medium heat. Add onion and a pinch of salt. Cook, stirring often, for 6 to 8 minutes until softened and beginning to turn golden.
  6. Add garlic, tomato paste, and sweet paprika. Stir constantly for 1 minute to bloom the spices. This step builds the deep, authentic flavor base of the sauce.
  7. Pour in chicken broth, scraping up any browned bits from the bottom of the pan. Bring to a simmer and let reduce slightly for 2 to 3 minutes.
  8. Reduce heat to low. Slowly stir in room-temperature sour cream until the sauce is completely smooth. Do not rush this step or use high heat or the sauce will curdle.
  9. Add the baked meatballs to the skillet and gently toss to coat. Simmer on low for 5 minutes to heat through and let the flavors meld.
  10. Garnish with chopped parsley and serve over cooked egg noodles or straight from the skillet.

Notes

  • Use high-quality Hungarian sweet paprika for the most authentic, deep flavor and vibrant color. Standard paprika produces a noticeably flatter result.
  • Sour cream must be fully at room temperature before adding to the sauce. Cold sour cream in a hot pan will curdle and split.
  • The meatball mixture is intentionally sticky. Do not add extra breadcrumbs. Oil your hands lightly when shaping.
  • Ground turkey (dark meat preferred) can be substituted for ground chicken.
  • Raw meatballs can be frozen in a single layer on a lined baking sheet, then stored in a zip-top bag for up to 3 months. Bake from frozen at 350 degrees F for 28 to 32 minutes.

Nutrition

Find it online: https://www.benefitiany.com/hungarian-paprikash-chicken-meatballs/