Chicken Paprikash with Meatballs

Ingredients

• 1 kg chicken pieces (thighs/drumsticks)
• 250 g ground meat (beef or mixed)
• 1 egg
• 2 tbsp breadcrumbs
• 1 large onion, finely chopped
• 2 cloves garlic, minced
• 2 tbsp Hungarian sweet paprika
• 1 tsp salt (or to taste)
• ½ tsp black pepper
• 1 green bell pepper, chopped (optional)
• 1 tomato, chopped (or ½ cup crushed tomatoes)
• 2 tbsp oil or lard
• 500 ml chicken broth or water
• 200 ml sour cream
• 1 tbsp flour

Instructions

1. Mix ground meat, egg, breadcrumbs, salt, and pepper. Form small meatballs; set aside.
2. Heat oil in a pot. Sauté onion until soft. Add garlic, remove from heat, stir in paprika.
3. Add chicken pieces, bell pepper, and tomato. Season with salt and pepper.
4. Pour in broth, bring to a gentle simmer, cover, and cook 25 minutes.
5. Add meatballs carefully; simmer another 15–20 minutes until cooked through.
6. Mix sour cream with flour, stir in a little hot sauce to temper, then add back to the pot.
7. Simmer 5 minutes (do not boil).

Serve with: nokedli (spaetzle), egg noodles, or mashed potatoes.