If you love classic Hungarian flavors but want something a little quicker and more weeknight-friendly, my paprikash chicken meatballs are the answer. I make juicy Hungarian meatballs with ground chicken and bake them until golden brown. Then I simmer them in a silky paprika sauce that’s rich, tangy, and comforting, and serve everything on a bed of egg noodles. This easy chicken meatball recipe is a fun twist on a classic that comes together in under an hour!
Hungarian Meatballs in Paprika Sauce
This recipe has all the depth and warmth of my traditional chicken paprikash, but instead of simmering bone-in chicken, I bake up quick and flavorful Hungarian meatballs. Using ground chicken not only speeds things up but also gives every bite more surface area to soak up that creamy paprika sauce. A blend of sweet and smoked paprika brings bold flavor, and full-fat sour cream adds just the right amount of richness. It’s simple, comforting, and just unexpected enough to feel special on a regular ole’ weeknight.
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Quality Paprika Makes All the Difference
Paprika is the heart of this chicken meatball dish, so it’s worth choosing the right kind. For authentic Hungarian flavor, I recommend using a high-quality Hungarian sweet paprika for these meatballs. Look for brands like Pride of Szeged or Spice House, which offer a more vibrant color and deeper, sweeter flavor. This one swap can elevate the entire dish and better capture the traditional taste of chicken paprikash.
Hungarian Paprikash Chicken Meatballs Recipe
Equipment
- Baking Sheet
- Wire Rack
Ingredients
For the Hungarian Meatballs:
- 1½ pounds ground chicken (*)
- 1 large egg
- 1 cup Panko breadcrumbs
- 1½ teaspoons ground sweet paprika
- ⅛ teaspoon smoked paprika (optional)
- 1 teaspoon kosher salt
For the Paprika Sauce:
- 2 tablespoons unsalted butter (¼ stick)
- 1 medium yellow onion (finely chopped)
- 3 cloves garlic (minced or grated)
- 2 tablespoons tomato paste
- 1 tablespoon ground sweet paprika
- ¾ cup chicken broth
- ¾ cup full-fat sour cream (room temperature)
- kosher salt (to taste)
For Serving (Optional):
- chopped fresh parsley
- cooked egg noodles
Instructions
- Preheat the oven to 450°F and place a rack in the center position. Set a wire rack on a baking sheet and line it with parchment paper.
- In a medium bowl, combine the ground chicken, egg, panko, sweet paprika, smoked paprika (if using), and sea salt. Mix with your hands until fully combined.1½ pounds ground chicken, 1 large egg, 1 cup Panko breadcrumbs, 1½ teaspoons ground sweet paprika, ⅛ teaspoon smoked paprika, 1 teaspoon kosher salt
- Form into 2-inch balls (about 12) and arrange them on the prepared baking rack.
- Bake for 15-20 minutes, until lightly browned and cooked through.
- While the meatballs bake, melt the butter in a large pan or skillet over medium heat. Add the onion and a generous pinch of salt. Cook, stirring often, until softened and just beginning to brown, 6-8 minutes.2 tablespoons unsalted butter, 1 medium yellow onion
- Add the garlic, tomato paste, and sweet paprika. Cook, stirring constantly, for about 1 minute to bloom the spices.3 cloves garlic, 2 tablespoons tomato paste, 1 tablespoon ground sweet paprika
- Pour in the chicken broth, scraping up any browned bits from the bottom of the pan. Bring to a simmer and let the sauce reduce slightly, 2-3 minutes.¾ cup chicken broth
- Reduce the heat to low and stir in the sour cream until smooth. Season to taste with salt.¾ cup full-fat sour cream, kosher salt
- Add the baked meatballs to the pan and gently toss to coat. Let simmer for 5 minutes to heat through and meld the flavors.
- Top with chopped parsley and serve straight from the skillet or over cooked egg noodles, if desired.chopped fresh parsley, cooked egg noodles
Notes
- Use high-quality sweet Hungarian paprika for the most authentic taste.
- A cookie portion scoop will help ensure the meatballs are uniform in size.
- The meatball mixture will be slightly sticky—this is normal and helps them stay moist. Don’t add extra breadcrumbs; just shape and go.
- I like to oil my hands so the meat doesn’t stick as I’m shaping the meatballs.
- For a shortcut version, use pre-cooked fresh or frozen chicken meatballs from your local grocery store. If using frozen, reheat them separately before adding to the sauce to avoid boiling or breaking the sour cream.
- If you like more heat, add a pinch of cayenne pepper to the sauce with the other spices.
- Make sure the sour cream is room temperature before adding it to the dish on low heat or off the heat entirely. If the cream is too cold and/or the pan is too hot, it will curdle, leading to a lumpy/split sauce.
- Nutritional information does not include optional ingredients.
Note: Water, salt, pepper, oil, and broth are not counted as ingredients on this site.
How to Make Hungarian Chicken Meatballs with Paprika Sauce Step by Step
Prep: Preheat your oven to 450°F and place a rack in the center position. Set a wire rack on a baking sheet and line it with parchment paper (this helps with air circulation so the meatballs cook more evenly). Bring the sour cream to room temperature while you prep and bake the meatballs. If you’re planning to serve this dish with egg noodles, I recommend getting the boiling water going and cooking them while the meatballs bake and the sauce cooks.
Mix the Meat: In a medium bowl, combine 1½ pounds of ground chicken, 1 large egg, 1 cup of Panko breadcrumbs, 1½ teaspoons of ground sweet paprika, ⅛ teaspoon of smoked paprika (if using–I like the smokiness it adds), and 1 teaspoon of sea salt. Mix with your hands until fully combined.
Shape the Meatballs: Form the meat mixture into 2-inch balls (I was able to make 12) and arrange them on the prepared baking rack. Leave space between them so they can cook and crisp up in the oven.
Bake the Meatballs: Bake Hungarian meatballs in the preheated oven for 15-20 minutes, or until lightly browned and cooked through to 165°F in the center. If you’re making egg noodles, add them to the pot now so they cook while the meatballs are in the oven, and your hands are free to make the sauce.
Sauté the Onions: While the meatballs bake, melt 2 tablespoons of unsalted butter in a large pan or skillet over medium heat. Add 1 finely chopped medium yellow onion and a generous pinch of salt. Cook, stirring often, until softened and just beginning to brown, about 6-8 minutes. Add 3 minced or grated cloves of garlic, 2 tablespoons of tomato paste, and 1 tablespoon of ground sweet paprika. Cook, stirring constantly, for about 1 minute to bloom the spices.
Make the Sauce: Pour in ¾ cup of chicken broth, scraping up any browned bits from the bottom of the pan. Bring to a simmer and let the sauce reduce slightly, about 2-3 minutes.
Add the Sour Cream: Reduce the heat to low and stir in ¾ cup of room-temperature sour cream until smooth. Stir constantly to prevent curdling. Once creamy, season to taste with salt.
Simmer the Meatballs: Add the baked meatballs to the pan and gently toss to coat. Let simmer for 5 minutes in the paprika sauce to heat them through and meld the flavors.
Garnish and Serve: Top your paprikash chicken meatballs with chopped fresh parsley and serve them straight from the skillet over cooked egg noodles, if desired.
How to Store, Freeze, and Reheat
Store leftover Hungarian meatballs in an airtight container in the refrigerator for up to 3 days, or in the freezer for up to 3 months. Let thaw overnight in the refrigerator before reheating in a skillet set over medium-low heat, adding a splash of broth to loosen the paprika sauce as it warms.
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