Ingredients:

  • 1 lb ground chicken (breast and thigh mix)
  • 0.5 cup panko breadcrumbs
  • 1 large egg, beaten
  • 2 tbsp Greek yogurt or sour cream
  • 5 cloves garlic, minced and divided
  • 1.5 tsp smoked paprika, divided
  • 1 tsp onion powder
  • 1 tsp kosher salt
  • 0.5 tsp black pepper
  • 2 tbsp olive oil
  • 1 small yellow onion, finely diced
  • 1.5 tbsp Hungarian sweet paprika
  • 1 cup low-sodium chicken stock
  • 0.5 cup sour cream or heavy cream
  • 1 tsp Worcestershire sauce
  • 2 tbsp fresh parsley, chopped

Instructions:

  1. In a large mixing bowl, combine ground chicken, panko breadcrumbs, beaten egg, 2 tablespoons Greek yogurt, 2 cloves of minced garlic, 0.5 teaspoon smoked paprika, onion powder, salt, and black pepper. Mix gently until just combined; do not overmix.
  2. Roll the mixture into 1-inch meatballs.
  3. Heat 2 tablespoons of olive oil in a large skillet over medium-high heat. Add meatballs and sear for 5-6 minutes, turning occasionally, until a mahogany-colored crust forms on all sides. Remove meatballs to a plate (they will finish cooking in the sauce).
  4. In the same skillet, add the diced yellow onion. Sauté until translucent, scraping up any browned bits (fond) from the bottom of the pan.
  5. Add the remaining 3 cloves of minced garlic, 1 tsp smoked paprika and 1.5 tbsp Hungarian sweet paprika. Toast for 1 minute until fragrant.
  6. Whisk in the chicken stock and Worcestershire sauce. Bring to a light simmer.
  7. Return the meatballs and any juices to the skillet. Simmer for 8-10 minutes until the meatballs are cooked through and the sauce has thickened. Reduce heat to low and stir in the sour cream. Whisk gently until the sauce is uniform and velvety.
  8. Let the sauce bubble softly for another 2 minutes until it clings to the back of a spoon. Taste and add a pinch of salt if needed. Sprinkle with fresh parsley before serving.