Meatballs Paprikash 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.

CHICKEN PAPRIKASH MEATBALLS

Steps:

• Get the prep done before you start cooking: mince the garlic and finely chop the onion. Cut the bell pepper in half, remove veins and seeds, then cut the pepper into thin slices.Add the ingredients for the meatballs to a large bowl. Mix until just combined, using your hands. Roll the meat into balls.
• Heat 1 tbsp oil and butter in a large skillet over medium high. Add meatballs and brown on all sides, about 5 minutes, turning them frequently. Remove from skillet.
• Add mushrooms, cook until browned, remove from skillet.
• Add the remaining butter and oil to the same skillet. Add bell pepper, cook for 3 minutes. Add garlic and onion, cook for 2 minutes. Stir in spices and add flour, stir until combined.
• Deglaze with chicken broth, simmer for 2 minutes, stir with a wooden spoon while scraping up the brown bits on the bottom of the skillet. Add puréed tomatoes, simmer for 3 minutes.
• In the meantime, chop the parsley.
• Add parsley and sour cream to the sauce, stir until combined. Add mushrooms and meatballs, stir to coat. Simmer for 10 minutes. (At this point, you can cook your noodles, if using). Finish off with freshly ground black pepper, red pepper flakes and chopped parsley. Enjoy!

PAPRIKA-SPICED ITALIAN MEATBALLS

Steps:

• Put the minced beef in a bowl.
• Add breadcrumbs, parmesan cheese, tasty cheese, eggs, paprika, nutmeg, herbs, onion, garlic, bacon, salt and pepper.
• Mash up and mix well with wet hands. Divide the mixture into equal portions and roll each into a ball.
• Place the meatballs into a baking dish, put diced carrot, celery and capsicum in as well.
• Pour over the can of crushed tomatoes.
• Sprinkle with cheese then dried herbs.
• Bake in oven for 40- 50 minutes at 180 degrees.