Best Meatballs Paprikash Recipes

HUNGARIAN CHICKEN PAPRIKASH WITH MEATBALLS

Hungarian Chicken Paprikash With Meatballs image

We're using light, tender juicy chicken meatballs in this version of Hungarian chicken paprikash. Same delicious (and fairly traditional) paprikash sauce though. And only 30 minutes to prepare.

Provided by Cheryl

Time 30m

Number Of Ingredients 20

Ingredients

1 1/2 pound (0.68kg) ground/minced chicken ((dark or white meat - I use dark))
2 slices bread, torn into tiny pieces ((or 1/3 cup breadcrumbs))
3 tablespoon milk
1 1/2 tablespoon grated onion ( (or 1 1/2 teaspoon onion powder))
1/2 teaspoon garlic powder
1 1/2 tablespoon ketchup
1/3 cup finely chopped parsley ((or 1 tablespoon dried))
1/2 teaspoon kosher salt or more to taste
1/4 teaspoon ground pepper or more to taste
2 tablespoon butter ((or vegetable oil))
1 cup chopped onion ((1/2 large onion))
2 teaspoon minced garlic ((2 cloves))
2 tablespoon Hungarian Paprika, Note 1 (sweet or hot )
1 1/2 tablespoon flour
1 1/4 cup (300 ml) chicken broth
1/2 cup (112g, 8 oz) tomato sauce
1/2 cup (123g, 4.3oz) sour cream ((full or light))
1/2 teaspoon sriracha or other hot sauce, optional
salt and pepper to taste
1/4 cup (50g) chopped parsley

Steps:

PREP: Heat oven to 425F/218C IF baking meatballs. If pan frying, use large non stick pan. Gather all ingredients.
MAKE MEATBALLS: In a medium bowl, add bread bits and milk. Let soak for a minute until liquid is absorbed. Add grated onion, ketchup, garlic, parsley, salt and pepper. Mix together. Add minced chicken and lightly mix all ingredients together (I used my hand like a claw to mix and twist lightly). Mixture will be very moist. Wet your hands (do this periodically) and form into meatballs about 2 inches. (I don't worry about them being perfectly round). To pan fry: Heat non stick pan to medium (I use 6/10) and add 1-2 tsp oil. Form meatballs and drop into pan. You will have to do 2 batches. Pan fry for 2-3 minutes per side until lightly browned. They will finish cooking in the sauce later. Set aside on paper towel. Repeat with 2nd batch. To bake: Line a large baking pan with parchment or foil sprayed with oil. Place meatballs on pan and bake for about 12-13 minutes until almost cooked through. They will finish cooking in the sauce later.
MAKE PAPRIKASH SAUCE: While meatballs are baking or pan frying, make sauce. Heat butter (or oil) in a skillet to Medium. Add onions and saute for 2-3 minutes. Turn heat to medium low and stir in paprika and garlic. Stir in flour and cook for 2-3 minutes more. Increase heat to medium high. Add broth, tomato sauce and sriracha (if using). Cook for a 3 minutes until sauce is thickened.
FINISH DISH: Lower heat to a simmer. Stir in sour cream and parsley, then meatballs and simmer for 3-4 minutes. Taste and add salt and pepper to taste. If sauce is too thick, thin it with a bit more broth. Serve over noodles, mashed potatoes or rice.

Nutrition Facts : Calories 427 kcal, Carbohydrate 16 g, Protein 33 g, Fat 26 g, SaturatedFat 11 g, TransFat 1 g, Cholesterol 177 mg, Sodium 1560 mg, Fiber 3 g, Sugar 6 g, ServingSize 1 serving

MEATBALLS PAPRIKASH

Meatballs Paprikash image

This dish is really yummy.

Provided by Amy H.

Categories Beef

Time 30m

Number Of Ingredients 15

Ingredients

1 lb lean ground beef
3/4 c commercial bread crumbs
1 tsp salt
1/2 tsp pepper
1 egg, beaten
1/4 c milk
2 Tbsp vegetable oil
3 Tbsp all purpose flour
1 Tbsp hungarian paprika
1/4 tsp pepper
1/4 tsp salt
1 1/2 c beef broth
3/4 c commercial sour cream
hot cooked rice, egg noodles or spaetzle
2-3 Tbsp fresh chopped parsley

Steps:

1. Combined first 6 ingredients, mixing well. Chill 2 hours. Shape into 1 1/2 inch balls; brown in hot oil in a large skillet over medium high heat. Remove meat balls and drain on paper towels, reserving some of the pan drippings in skillet.
2. Add flour, paprika and 1/4 tsp pepper to pan drippings. Mix well. Gradually add broth, stirring until smooth. Remove from ehat. Cool slightly. Add sour cream and the meatballs. Cook over medium heat, stirring constantly until thoroughly heated. Serve over rice. Sprinkle with a bit of fresh parsley.