Chicken Paprikash Meatballs Recipes

HUNGARIAN CHICKEN PAPRIKASH WITH MEATBALLS

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.

MEATBALLS PAPRIKASH

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.

BAKED CHICKEN MEATBALLS

Steps:

• Preheat oven to 400°. In a large bowl, combine the first 9 ingredients. Add chicken; mix lightly but thoroughly. Shape into 1-1/2-in. balls. Place meatballs on a greased rack in a 15x10x1-in. baking pan. Bake until cooked through, 20-25 minutes. If desired, top with additional chopped fresh parsley.

CHICKEN PAPRIKASH

Steps:

• Heat oven to 400. Season the chicken aggressively with salt and pepper. Heat the oil and 1 tablespoon of the butter in a large, heavy, oven-safe sauté pan or Dutch oven set over high flame, until the butter is foaming. Sear the chicken in batches, skin-side down, until it is golden and crisp, approximately 5 to 7 minutes. Then turn the chicken over, and repeat on the other side, approximately 5 to 7 minutes. Remove chicken to a plate to rest.
• Pour off all but a tablespoon or 2 of the accumulated fat in the pot. Return the pot to the stove, over medium heat, and add the onion. Cook, stirring frequently with a spoon to scrape off any browned bits of chicken skin, until the onion has softened and gone translucent, approximately 5 minutes. Add the garlic, and stir again, cooking it until it has softened, approximately 3 to 4 minutes. Add the paprika and the flour, and stir well to combine, then cook until the mixture is fragrant and the taste of the flour has been cooked out, approximately 4 to 5 minutes.
• Add tomatoes and broth, whisk until smooth and then nestle the chicken back in the pan, skin-side up. Slide the pan or pot into the oven, and cook until the chicken has cooked through and the sauce has thickened slightly, approximately 25 to 30 minutes.
• Meanwhile, set a large pot of heavily salted water to boil over high heat. Cook noodles in the water until they are almost completely tender, approximately 7 to 8 minutes. Drain the noodles, and toss them in a bowl with the remaining butter, then toss again to coat.
• Place the chicken on top of the noodles, then add the sour cream to the sauce, stir to combine and ladle it over the whole.

MOROCCAN-SPICED CHICKEN MEATBALLS

Steps:

• First, make the yogurt sauce: Combine 1 cup of the yogurt, 1 teaspoon of the garlic, the lemon juice, 1/4 teaspoon salt and black pepper to taste in a small bowl. Mix well, and chill until ready to use.
• Make the meatballs: In a large bowl, combine the remaining 1/3 cup yogurt, remaining 1 tablespoon garlic, chicken, panko, egg, parsley, olive oil, sugar, paprika, cumin, ginger, cinnamon, 1 1/2 teaspoons salt and a few generous grinds of black pepper. Mix gently but thoroughly, until incorporated. Using an ice cream scoop or two spoons, form meatballs about 1 1/2-inches in diameter, then place them on a plate or sheet pan until ready to use.
• In a large skillet, heat 1/8-inch olive oil over medium-high heat. When the oil is hot, fry the meatballs in batches, flipping occasionally, until browned all over and cooked through, 4 to 5 minutes. (If the meatballs begin browning too quickly or the oil begins smoking, lower the heat.) Transfer the cooked meatballs to a paper towel-lined plate.
• To serve, spread the yogurt sauce in an even layer on a flat platter. Arrange the meatballs on top, and top with a sprinkle of chopped parsley and the pine nuts, if using. Serve hot.

CHICKEN MEATBALLS

Steps:

• Heat the oven to 200C/180C fan/gas 6. Put the chicken in a food processor and pulse until finely chopped. Scrape into a bowl and add the breadcrumbs, egg, onion, parmesan, half the crushed garlic, and half the oregano. Season really well, and mix with clean hands until everything is evenly distributed. Shape into 20 meatballs, and put onto an oiled baking tray. Brush the meatballs with 1½ tbsp oil. Bake for 20 minutes until cooked through and golden brown.
• Meanwhile, heat the remaining ½ tbsp oil in a deep frying pan. Fry the remaining garlic for 30 secs, then add the chopped tomatoes and reserved oregano. Season with salt, pepper, and a pinch of sugar. Simmer for 10-15 mins stirring frequently, until the tomatoes break down and you get a thick sauce.
• Bring a large pot of salted water to a boil. Add the spaghetti and cook for 10 mins until al dente.
• Add the cooked meatballs to the tomato sauce and gently stir through. Heat for a few minutes while you drain the spaghetti and spoon into warmed pasta bowls. Serve the meatballs and sauce on top. Drizzle over a little olive oil and a grating of more parmesan, if you wish.