Hungarian Paprikash Chicken (With Meatballs)🇭🇺.

👩‍🍳 Instructions:

1. Prepare the meatballs
   • Mix ground meat with egg, breadcrumbs, garlic, parsley, salt, and pepper.
   • Shape into small walnut-sized balls. Set aside.
2. Start the paprikash
   • Heat lard/oil in a large pot.
   • Sauté onions until golden. Remove from heat briefly, stir in paprika (to avoid burning).
   • Add garlic, tomato, and green pepper. Stir well.
3. Cook chicken
   • Add chicken pieces, season with salt and pepper, and sear lightly.
   • Pour in broth to cover halfway.
   • Simmer gently, covered, for 30 minutes.
4. Add meatballs
   • Drop meatballs into the simmering sauce.
   • Cook for another 15–20 minutes until both chicken and meatballs are cooked through.
5. Finish the sauce
   • In a small bowl, mix sour cream with 1 tbsp flour and a few spoonfuls of hot sauce from the pot.
   • Stir this mixture back into the dish for a creamy finish.
   • Simmer 5 more minutes (don’t boil vigorously or sour cream may curdle).
6. Serve
   • Traditionally served with nokedli (Hungarian dumplings/spätzle) or buttered egg noodles.
   • Garnish with fresh parsley.

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✨ Tips:

• Use smoked paprika for extra depth.
• If you want it richer, replace some broth with cream.
• This dish tastes even better the next day as the flavors deepen.

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Would you like me to also share a recipe for nokedli (Hungarian dumplings) to go with your paprikash and meatballs?