Hungarian Paprikash Chicken (With Meatballs)

Absolutely! Here’s a classic Hungarian Paprikash Chicken with Meatballs — rich, creamy, and full of paprika flavor 🇭🇺🍗🥘

🍗 Hungarian Paprikash Chicken with Meatballs (Paprikás Csirke Gombóccal)

Ingredients (Serves 4)

For the Chicken

4 bone-in chicken thighs (or drumsticks)
Salt & pepper to taste
1 tbsp oil or butter
1 medium onion, finely chopped
2 cloves garlic, minced
2 tsp sweet Hungarian paprika
1 cup chicken broth
½ cup sour cream
1 tbsp flour (optional, for thicker sauce)

For the Meatballs (Gombóc)

½ lb (225 g) ground beef or a mix of beef & pork
1 small onion, finely chopped
1 egg
2 slices bread, soaked in milk and squeezed
1 tsp salt
½ tsp black pepper
1 tsp paprika

Optional Garnish

Fresh parsley, chopped

Instructions

1️⃣ Make the Meatballs

In a bowl, mix ground meat, onion, egg, soaked bread, salt, pepper, and paprika.
Form into small meatballs (~1 inch diameter).
Lightly brown in a skillet with a little oil. Set aside.

2️⃣ Cook the Chicken

Season chicken with salt and pepper.
In a large pan, heat oil or butter and brown chicken on all sides. Remove and set aside.
In the same pan, sauté onion until translucent. Add garlic, cook 30 seconds.
Remove from heat and stir in paprika (prevents burning).

3️⃣ Make the Paprikash Sauce

Add chicken broth gradually, stirring well.
Return chicken and meatballs to the pan.
Cover and simmer 25–30 minutes until chicken is cooked through.

4️⃣ Finish with Sour Cream

Remove from heat slightly. Mix sour cream with flour (if using) and stir into the sauce.
Return to heat gently, do not boil (to prevent sour cream from curdling).

5️⃣ Serve

Serve hot over spaetzle (Hungarian noodles), rice, or mashed potatoes.
Garnish with fresh parsley.

Tips for the Best Paprikash

✔ Use sweet Hungarian paprika for authentic flavor
✔ Don’t boil after adding sour cream — creamy sauce is key
✔ Brown chicken and meatballs for richer flavor