Description
These Paprika Chicken Meatballs are tender and flavorful, combining ground chicken and jasmine rice for a moist texture. The meatballs are seared to golden perfection and simmered in a creamy paprika sauce enriched with dijon mustard, sour cream, and a touch of Worcestershire sauce. Perfectly balanced and comforting, this recipe yields about 15 meatballs, ideal for a family dinner or meal prep.
Ingredients
Scale
Meatballs
- 1/2 cup jasmine rice
- 0.75-1 pound ground chicken breast
- 1/2 small onion, grated
- 2-3 cloves garlic, minced
- Salt & pepper, to taste
- Flour, for dredging
- Olive oil, for frying meatballs
Sauce
- 2 tablespoons butter
- 1 tablespoon olive oil
- 2 shallots, chopped
- 1 tablespoon dijon mustard
- 1 tablespoon paprika
- 1 teaspoon Worcestershire sauce
- 1 cup sour cream
- 1 (10 ounce) can chicken broth
- Salt & pepper, to taste
Instructions
- Cook the rice: Prepare the jasmine rice according to the package directions. Once cooked, set it aside and allow it to cool completely to ensure it binds well in the meatballs.
- Mix the meatball ingredients: In a large mixing bowl, combine the cooled jasmine rice, ground chicken, grated onion, minced garlic, and salt and pepper. Mix thoroughly until all ingredients are well incorporated.
- Form and dredge meatballs: Shape the mixture into meatballs about 1.5 inches in diameter, which should yield approximately 15 meatballs. After forming each, lightly dredge them in flour to help achieve a crispy exterior.
- Brown the meatballs: Heat olive oil in a skillet over medium-high heat. When hot, add meatballs in batches to avoid overcrowding. Brown them evenly by turning every minute until golden all over. Remove and set aside.
- Prepare the sauce base: In a separate pot, melt the butter with olive oil over medium-high heat. Once melted, add the chopped shallots and cook for several minutes until softened and fragrant.
- Add seasoning and sour cream: Stir in dijon mustard, paprika, Worcestershire sauce, and sour cream, mixing well to create a smooth sauce base.
- Add chicken broth: Pour in the chicken broth and stir to combine fully, ensuring the sauce is silky and homogenous.
- Simmer meatballs in sauce: Return the browned meatballs to the pot with the sauce. Increase heat to high until the mixture is just about to boil, then reduce to medium-low and cover the pot with the lid slightly ajar. Let it simmer gently for about 15 minutes, or until meatballs are fully cooked through.
- Season and finish: Taste the sauce and season with additional salt and pepper as needed. Serve warm for a comforting meal.
Notes
- Using jasmine rice adds a subtle aromatic flavor and helps keep the meatballs moist and tender.
- Dredging the meatballs in flour before frying helps achieve an even, crispy crust.
- You can substitute sour cream with Greek yogurt for a lighter option, but avoid boiling the sauce afterward to prevent curdling.
- These meatballs can be paired with mashed potatoes, noodles, or steamed vegetables for a complete meal.
