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overhead view of paprikash chicken meatballs and paprika sauce in a cast iron pan.
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Hungarian Paprikash Chicken Meatballs Recipe

My paprikash chicken meatballs feature baked Hungarian spiced meatballs simmered in a rich and creamy paprika sauce. Serve them as an appetizer or a meal with egg noodles.
Prep Time20 minutes
Cook Time25 minutes
Total Time45 minutes
Course: Dinner, Main Course
Cuisine: Hungarian
Servings: 4 servings
Calories: 491kcal
Author: Becky Hardin

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.
    ingredients for paprikash chicken meatballs.
  • 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
    ground meat in a glass bowl.
  • Form into 2-inch balls (about 12) and arrange them on the prepared baking rack.
    12 raw chicken meatballs on a baking sheet.
  • Bake for 15-20 minutes, until lightly browned and cooked through.
    12 cooked chicken meatballs on a baking sheet.
  • 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
    onion, garlic, spices, and tomato paste in a cast iron pan.
  • 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
    pouring chicken broth over spiced onions and garlic in a cast iron pan.
  • 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
    adding sour cream to paprika sauce in a cast iron pan.
  • Add the baked meatballs to the pan and gently toss to coat. Let simmer for 5 minutes to heat through and meld the flavors.
    hungarian chicken meatballs in paprika sauce in a cast iron pan.
  • Top with chopped parsley and serve straight from the skillet or over cooked egg noodles, if desired.
    chopped fresh parsley, cooked egg noodles
    overhead view of a serving of paprikash chicken meatballs on top of egg noodles in a white bowl with a fork.

Notes

*Ground turkey can be used in place of chicken, but opt for dark meat if possible to keep the meatballs juicy.
Tips:
  • 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.
Make-Ahead: You can form the meatballs and freeze them raw for later use. I like to freeze them on a lined baking sheet in a single layer, then transfer them to a Ziplock bag once solid. This keeps them from sticking together. They will keep well for up to 3 months. Bake directly from frozen at 350°F for 28-32 minutes before adding to freshly-made paprika sauce.
Storage: Store paprikash chicken meatballs in an airtight container in the refrigerator for up to 3 days or in the freezer for up to 3 months.

Nutrition

Serving: 3meatballs | Calories: 491kcal | Carbohydrates: 20g | Protein: 36g | Fat: 30g | Saturated Fat: 13g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 10g | Trans Fat: 0.3g | Cholesterol: 233mg | Sodium: 905mg | Potassium: 1217mg | Fiber: 2g | Sugar: 5g | Vitamin A: 1896IU | Vitamin C: 5mg | Calcium: 111mg | Iron: 3mg