Paprika Chicken Meatballs
Chicken Paprika Meatballs is a fun and tasty twist on a classic. This kid-friendly version features big, juicy meatballs with paprika sauce.This recipe is featured in the cookbook, The Modern Proper Cookbook.
Ingredients
Lemon Dill Cream:
- ½ cup sour cream
- 2 tsp minced fresh dill
- 1 tsp grated lemon zest
- 1 Tbsp fresh lemon juice
- ¼ tsp kosher salt
- ¼ tsp cayenne pepper
Meatballs:
- 1 lb ground chicken
- ¼ cup plain bread crumbs
- ¼ cup milk optional
- 1 egg
- 2 garlic cloves, grated
- 1 ¼ tsp kosher salt
- 1 tsp grated lemon zest
- 1 tsp paprika
- 1 tsp minced fresh dill
- ¼ tsp freshly cracked back pepper
- 2 Tbsp extra-virgin olive oil
Tomato sauce:
- 1 medium yellow onion, chopped
- 2 garlic cloves, minced
- 1 14-ounce can crushed tomatoes
- 1 cup chicken stock
- 1 Tbsp paprika
- 1 tsp kosher salt
- 1 tsp caraway seeds
Garnish:
- Lemon wedges, for serving
- Minced fresh flat-leaf parsley leaves, for serving
Instructions
Lemon Dill Cream:
- Combine the sour cream, dill, lemon zest and juice, salt, and cayenne in a small bowl and mix well.
Meatballs:
- In a large bowl, combine the ground chicken, breadcrumbs, egg, garlic, salt, lemon zest, paprika, dill, and pepper. Mix well. With wet hands (or you can use kitchen gloves) form large golf ball-size meatballs (about 2 Tbsp each) and place on a baking sheet or plate. Makes about 15.
- Heat the olive oil to medium-heat in a large skillet. Once hot, add a single layer of meatballs and cook until browned, about 3 minutes. Turn and cook for an additional 3 minutes on the other side. Transfer to a plate and cook the remaining meatballs.
Sauce:
- To the same skillet add the onion and saute until softened, for about 5 minutes. Add garlic and cook for an additional minute. Next, add the tomatoes, chicken stock, paprika, salt, and caraway. With an immersion blender, blend the sauce right in the skillet. [Optional to add all directly to the blender. Blend 2 minutes and then return back to the skillet.]
- Return the meatballs to the skillet and bring to a simmer over medium heat. Cover and cook until the meatballs are cooked through, about 10 minutes.
- Transfer the meatballs and the sauce to a serving dish and dollop the lemon dill cream over the top. Serve with a squeeze of lemon juice and a sprinkle of fresh chopped parsley.