Paprika Chicken Meatballs

Winner, winner, chicken dinner! Yes, I know it’s a cliché, but this recipe earned the cheesy expression. After my recent paprika adventure that didn’t quite go as planned, I was a little hesitant about trying another paprika-forward dish. Thankfully, this one got everything right!

The chicken meatballs were tender, juicy, and packed with flavor, and the sauce was just as good. Everything worked together beautifully, and I wouldn’t hesitate to make this again. In fact, it’s officially earning a spot on my Favorites List for 2026!

I did make one small adjustment to the cooking method. I browned the meatballs in a pan first, then transferred them to a 350°F oven for 15 minutes to finish cooking. Me and frying chicken have a complicated relationship. I’m never quite confident I can get it cooked through without burning the outside, which is why grilling is usually my preferred method for chicken.

Other than that little workaround, I wouldn’t change a thing. This one is definitely a keeper!

Paprika Chicken Meatballs

Recipe from Salt and Lavendar

Serves 4

Meatballs:

• 1 pound ground chicken
• 1/2 cup panko breadcrumbs
• 2-3 cloves garlic minced
• 1/2 teaspoon onion powder
• 1/2 teaspoon salt + pepper to taste
• 2 tablespoons olive oil (for frying)

Sauce:

• 2 tablespoons butter
• 1/2 medium onion chopped
• 1 tablespoon paprika
• 1 teaspoon Worcestershire sauce
• 1 cup chicken broth
• 3/4 cup full fat sour cream room temperature
• 1 tablespoon flour

To a prep bowl, add all the meatball ingredients (except for the olive oil). With your hands, mix it together well, but don't overwork the mixture. The mixture will be quite wet. Form 1.25" meatballs (it'll make around 20 or so). Place them on a parchment paper lined baking sheet for easy clean-up.

Add the olive oil to a skillet and let it heat up for a few minutes over medium-high heat. Fry the meatballs in 2 batches until they're browned all over (about 5 min/batch). I use tongs to turn them quickly and easily. They will brown quite fast, so turn them often. If needed, add another splash of olive oil to the skillet for the second batch. Transfer meatballs to a plate once they're browned.

If there's a lot of excess oil in the skillet, drain it, but leave the browned pieces (don't wipe out the pan).

Reduce the heat to medium. Add the butter and onions to the skillet and sauté until softened and lightly browned (about 5-7 minutes).

In a medium bowl, stir the flour into the sour cream until you have a smooth mixture.

Add the paprika, Worcestershire sauce, and chicken broth to the skillet, then stir in the flour mixture. Stir/whisk until thoroughly combined, and bring the sauce to a simmer.

Once the sauce is simmering, add the meatballs back to the pan. Cook the meatballs for 8-10 minutes or until they're cooked through (165F). Don't let the sauce bubble too much or it may curdle. Season with extra salt & pepper as needed.