Chicken Paprikash Meatballs

Hungarian Chicken Paprikash Meatballs

Ingredients:

Meatballs:

• 500 g ground chicken
• 1 small onion (finely chopped)
• 2 cloves garlic (minced)
• 1 egg
• 3 tbsp breadcrumbs
• 1 tsp paprika
• Salt and pepper to taste

Paprikash Sauce:

• 1 onion (chopped)
• 2 tbsp oil or butter
• 1–2 tbsp Hungarian paprika
• 1 tbsp flour
• 400 ml chicken broth
• 150 ml sour cream
• Salt and pepper to taste

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Instructions:

1. Prepare meatballs:
   Mix ground chicken with onion, garlic, egg, breadcrumbs, paprika, salt, and pepper. Form small balls.
2. Cook meatballs:
   Lightly fry the meatballs until golden (they will finish cooking in the sauce). Set aside.
3. Make sauce:
   In the same pan, sauté onion in oil until soft. Add paprika (remove from heat briefly to avoid burning), then stir in flour.
4. Add liquid:
   Gradually pour in chicken broth while stirring to avoid lumps. Simmer until slightly thickened.
5. Combine:
   Return meatballs to the sauce and cook for 10–15 minutes until fully cooked.
6. Finish:
   Stir in sour cream, adjust seasoning, and heat gently (do not boil).