Hungarian-style chicken paprikash meatballs is a pure comfort dinner with light, tender juicy meatballs in a creamy paprika sauce. Delish over noodles or rice.
My Hungarian friend, Viv, introduced me to Chicken Paprikash over 30 years ago. (I think sour cream might be her favourite food in the world.) Well, I loved it then and I love it now. I researched a ton of recipes (as usual) and put together this one which, I’m happy to report, got raised eyebrows from my husband – the good kind – and he doesn’t even like sour cream.
Typically chicken paprikash is made with bone-in chicken (mostly dark meat). I decided to use meatballs instead with dark ground chicken meat. The meatballs are really good – light, tasty, soft and juicy. I used the same recipe for Cocktail Chicken Meatballs and just sprinkled a bit of paprika on them before baking. The meatballs are baked instead of fried which brings the calorie count down. You can also use low fat sour cream if you prefer in this dish. I don’t bother because I only use a half cup of sour cream which is enough to give the sauce a creamy texture and mellow flavour without tasting like sour cream.
One important thing to note. In my research, I read over and over that you must try to use the freshest Hungarian paprika you can find – it will make a big difference. So if your paprika has been sitting in the cupboard for a year…
In keeping with the typical Hungarian style, the dish is best served with noodles. Rice or mashed potatoes, however, work well too. Oh, and I forgot to mention that this from-scratch recipe only takes about 30 minutes from start to finish.
- Use frozen store-bought meatballs – and thaw them.
- Use homemade meatballs previously made and frozen.
- Use frozen garlic cubes instead of fresh minced garlic.
- The meatballs can be made ahead and kept in the fridge for a few days or frozen.
- Or, the whole dish can be prepared and reheated gently on the stove or microwave, stirring often.