Chicken Paprikash Meatballs
Servings: 22 Meatballs
I love trying to find new recipes from other countries that are similar to the things that we make and consider comfort foods or classic dishes. I've said before in other posts that have Goulash in Minnesota and I think that a lot of folks grew up eating this common hotdish in our lovely hotdish obsessed state. Well, Goulash and Paprikash both originated in Hungary and there are just a couple of simple differences between the two. Goulash is based around beef and potatoes and Paprikash is a dish without potatoes and generally uses chicken instead of beef. Every time I’ve made Paprikash I’ve served it with either egg noodles – a staple in Minnesota since we have so many hotdishes that call for them – or I’ve made my own dumplings to serve underneath this amazing this comfort food. The choice between the two always depends on how much time I have to make a meal and how much I wanna cook that day – or as my husband says “wreck the kitchen”. Paprikash turned into meatballs is a quick way of getting this dish out on the table for any weeknight meal.
Print Recipe
Ingredients
Meatballs
- 1 lb ground chicken
- 1 cup plain breadcrumbs
- 2 eggs
- salt & pepper to taste
- 3 tsp of Hungarian paprika
- 2 cloves garlic minced
Paprikash Sauce
- 1 small onion minced
- 3 garlic cloves minced
- 2 tbs butter
- 1/3 cup flour
- 2 cups chicken broth
- 3 tbs Hungarian paprika
- 1 14.5 oz can diced tomatoes
- 2 bay leaves
- 1 cup sour cream
- Salt & Pepper to taste
Instructions
- Preheat the oven to 350 degrees Fahrenheit
- In a bowl combine ground meat, breadcrumbs, eggs, garlic, paprika and season to taste salt and pepper.
- Take little scoops of the meat mixture and roll it in your hands to form a ball.
- Place your meatballs on a greased baking sheet. Bake for 22 mins.
- While your meatballs are cooking in a sauté pan add butter and melt on high. Once melted add the onions and sauté until they are translucent – this should take about 8-10 mins depending on how hot your pan is. Make sure if your pan is hot to stir often so the onions don’t burn.
- Add the garlic to the onions sautéing and cook for a couple of minutes until they are fragrant but making sure you don’t let them burn
- Add the flour and paprika to the cooked onions and cook for a couple of mins. Add the chicken broth, diced tomatoes, bay leaves, sour cream, and salt and pepper to taste. Keep this on low to simmer and keep warm to add the meatballs to when cooked.
- Remove the bay leaves and add the cooked meatballs to the sauce to coat thoroughly. You can serve these little nuggets over precooked noodles or put them in a crockpot in their sauce to let your guests eat with toothpicks.