If you’re craving a comforting and flavorful meal that feels like a warm hug from the inside, then this Chicken Meatballs in Creamy Paprika Sauce Recipe is exactly what you need. Tender, juicy chicken meatballs mingled with a luscious, velvety sauce infused with smoky paprika create a perfect balance of richness and subtle spice. This dish brings simple ingredients together in a way that delivers incredible taste and cozy satisfaction, making it a family favorite and an impressive plate to share with friends.
Ingredients You’ll Need
This Chicken Meatballs in Creamy Paprika Sauce Recipe calls for straightforward ingredients that you probably already have on hand. Each one plays a crucial role in building the texture, flavor, and beautiful color that make this dish shine.
- Ground chicken (1 to 1 1/4 lb): Opt for ground chicken thighs for maximum juiciness and flavor.
- Cooked white rice (1 cup): Adds moisture and a gentle bite inside the meatballs.
- Large egg (1): Acts as a binder, keeping the meatballs tender yet firm.
- Small onion (1, grated): Infuses a sweet and aromatic layer of flavor.
- Garlic clove (1, pressed): Delivers a subtle garlic punch.
- Salt (1/2 tsp) and pepper (1/4 tsp): Essential seasoning to enhance the meatball’s taste.
- Flour (1/2 cup for dredging): Creates a delicate crust on the meatballs for that irresistible golden finish.
- Extra light olive oil (2 Tbsp): Perfect for sautéing without overpowering the flavors.
- Unsalted butter (2 Tbsp): The base for our creamy sauce, contributes richness and silkiness.
- Flour (2 Tbsp for sauce): Thickens the sauce to just the right consistency.
- Reduced sodium chicken broth (2 cups): Adds depth and savory warmth to the sauce.
- Sour cream (1/4 cup): Gives the sauce its creamy texture and mild tang; you can substitute Greek yogurt or heavy cream if you prefer.
- Paprika (1/2 to 1 tsp): The star spice here, offering a smoky, slightly sweet kick that defines the dish.
- Freshly chopped parsley: For garnish, adding a pop of color and fresh herbal notes.
How to Make Chicken Meatballs in Creamy Paprika Sauce Recipe
Step 1: Mix the Meatball Ingredients
In a large bowl, bring together the ground chicken, cooked rice, egg, grated onion, pressed garlic, salt, and pepper. Mixing these ingredients well is key to achieving that perfect tender yet flavorful meatball. The rice adds moisture and a subtle texture that makes every bite delightful.
Step 2: Shape and Dredge the Meatballs
Roll your mixture into meatballs about 1 to 1 1/4 inches in diameter. Once shaped, gently dredge each one in flour, shaking off the excess. This little flour coat helps create a gorgeous golden crust when they cook, sealing in the juices and adding a lovely texture contrast.
Step 3: Brown the Meatballs
Heat your skillet over medium heat and add the oil. Place the meatballs in the pan, cooking them for about 4 minutes on the first side so they develop a beautiful golden color. Flip them carefully with tongs, then cover and cook for another 3 minutes or until they’re cooked through and evenly browned all around. Remove them to a plate and get ready for the sauce magic.
Step 4: Create the Creamy Paprika Sauce
In the same pan, melt the butter and whisk in the flour until it turns a lovely golden hue—this roux is the secret to your creamy sauce. Slowly whisk in the chicken broth, stirring until the mixture thickens just enough to hug the back of a spoon. Add the sour cream, then season with paprika, salt, and pepper. The paprika gives the sauce that enchanting smoky flavor and a gorgeous blush color that’s impossible to resist.
Step 5: Combine Meatballs and Sauce
Bring the sauce to a gentle simmer and stir until it thickens enough to coat the meatballs. Gently return the meatballs to the pan and turn them carefully to coat every morsel in the creamy paprika sauce. Keep in mind, the sauce will thicken a bit more as it cools. When the meatballs are warmed through, remove the pan from heat and sprinkle freshly chopped parsley on top for a final touch of freshness and color.
How to Serve Chicken Meatballs in Creamy Paprika Sauce Recipe
Garnishes
Fresh parsley is a classic choice, adding brightness and a lovely green contrast against the rich sauce. You could also try chopped dill for a slightly different herbal aroma that complements the tangy creaminess beautifully.
Side Dishes
This dish pairs wonderfully with simple sides like buttery egg noodles, creamy mashed potatoes, or even a warm crusty bread to soak up the luscious sauce. For a lighter option, steamed green beans or a crisp cucumber salad balance the richness in a refreshing way.
Creative Ways to Present
Serve these meatballs over a bed of fluffy rice or polenta for a cozy, heartwarming presentation. Another idea is to spoon the creamy paprika sauce over roasted vegetables for a colorful, impressive dinner plate that will wow anyone at your table.
Make Ahead and Storage
Storing Leftovers
If you have any leftovers, store the meatballs and sauce together in an airtight container in the refrigerator. They will keep beautifully for up to 3 days, making for easy and flavorful next-day meals.
Freezing
You can freeze the meatballs after cooking and cooling them completely. Place them in a freezer-safe container or bag with some of the sauce to prevent drying. Frozen, they will last for up to 2 months; just thaw overnight in the fridge before reheating.
Reheating
Reheat gently on the stovetop over low heat, stirring occasionally to prevent the sauce from sticking or breaking. If the sauce becomes too thick, whisk in a splash of chicken broth or water to loosen it back up.
FAQs
Can I use ground chicken breast instead of thighs?
Absolutely! Ground chicken breast works fine, but it’s leaner, so the meatballs may be less juicy. Adding a touch of olive oil or mixing in a bit more cooked rice can help maintain tenderness.
Is there a substitute for sour cream in the sauce?
Yes, Greek yogurt or heavy cream are great substitutes. Greek yogurt adds tanginess with a lighter texture, while heavy cream makes the sauce richer and more decadent.
How spicy is the paprika in this recipe?
It depends on the paprika you use. Sweet paprika will add mild, smoky sweetness, while smoked or hot paprika adds more bite and complexity. Adjust the amount between 1/2 to 1 teaspoon based on your taste preference.
Can I make the meatballs gluten-free?
Certainly! Use gluten-free flour or cornstarch for dredging and thickening the sauce. Just make sure your broth and other ingredients are gluten-free as well.
What is the best way to achieve a golden crust on meatballs?
Pat the meatballs dry slightly before dredging in flour, and use medium heat with enough oil to coat the pan. Don’t crowd them in the skillet to ensure even browning, and turn them carefully to keep the crust intact.
Final Thoughts
I hope this Chicken Meatballs in Creamy Paprika Sauce Recipe becomes as much a beloved staple in your kitchen as it is in mine. It’s a comforting, flavorful dish that’s surprisingly simple to prepare but delivers on all fronts—from tender meatballs to a rich, smoky sauce. Give it a try and enjoy the warmth and joy it brings to your table!
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Chicken Meatballs in Creamy Paprika Sauce Recipe
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Total Time: 40 minutes
- Yield: 6 to 8 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Eastern European
Description
This delicious Chicken Meatballs in a Cream Sauce, also known as Tefteli, features tender ground chicken meatballs combined with rice and aromatic seasonings, sautéed to a golden brown, then simmered in a rich and creamy paprika-infused sauce. A comforting dish perfect for any meal, garnished with fresh parsley for a burst of freshness.
Ingredients
For the Meatballs
- 1 – 1 1/4 lb ground chicken (preferably thighs)
- 1 cup cooked white rice (cooled to room temp or colder)
- 1 large egg
- 1 small onion (grated)
- 1 garlic clove (pressed)
- 1/2 tsp sea salt
- 1/4 tsp pepper
- 1/2 cup flour (for dredging)
- 2 Tbsp extra light olive oil
For the Cream Sauce
- 2 Tbsp unsalted butter
- 2 Tbsp flour
- 2 cups reduced sodium chicken broth
- 1/4 cup sour cream (or Greek yogurt, or heavy cream)
- 1/2 to 1 tsp paprika (adjust based on spice preference)
- Salt and pepper to taste (about 1/2 tsp sea salt, 1/8 tsp black pepper)
- Freshly chopped parsley (for garnish)
Instructions
- Prepare the Meatball Mixture: In a large bowl, combine the ground chicken, cooled cooked rice, egg, grated onion, pressed garlic, 1/2 tsp salt, and 1/4 tsp pepper. Mix everything thoroughly until well incorporated.
- Form and Dredge Meatballs: Roll the mixture into 1 to 1 1/4 inch meatballs. Then, lightly roll each meatball in flour, shaking off any excess to ensure even coating without clumps.
- Cook the Meatballs: Heat a large skillet over medium heat and add 2 tablespoons of extra light olive oil. Place the meatballs in the skillet and sauté for 4 minutes on the first side until golden brown. Use tongs to flip them over, cover the skillet, and cook for another 3 minutes or until meatballs are uniformly golden and cooked through. Remove the meatballs and set aside on a plate.
- Prepare the Cream Sauce: Using the same skillet over medium heat, melt 2 tablespoons of unsalted butter. Whisk in 2 tablespoons of flour and continue stirring until the mixture turns golden in color, forming a roux. Gradually whisk in 2 cups of reduced sodium chicken broth, stirring continuously until the sauce begins to thicken. Add 1/4 cup sour cream and season with 1/2 tsp paprika, 1/2 tsp sea salt, and 1/8 tsp black pepper. Stir well to combine.
- Combine Meatballs and Sauce: Bring the sauce to a gentle simmer and cook until it thickens enough to lightly coat a meatball. Add the meatballs back to the skillet, stirring gently to coat them evenly with the sauce. Allow the meatballs to warm through in the sauce, then remove from heat.
- Garnish and Serve: Sprinkle freshly chopped parsley over the dish for a bright, fresh element. Serve the creamy chicken meatballs warm, perfect alongside rice, mashed potatoes, or crusty bread.
Notes
- You can substitute ground chicken thighs for breast for more flavor and juiciness.
- If you prefer a dairy-free sauce, substitute sour cream with a non-dairy yogurt or omit it entirely.
- The paprika can be adjusted according to your spice preference; smoked paprika can add an extra depth of flavor.
- Use Greek yogurt or heavy cream as alternatives to sour cream for slight variations in creaminess and taste.
- Leftovers store well in the refrigerator for up to 3 days and can be reheated gently on the stovetop.
