Creamy Garlic Paprika Chicken Meatballs
Ingredients
Meatballs
- 500g chicken mince
- 1 tsp garlic granules
- 1 tsp paprika
- 1 tsp dried oregano
- 3 tbsp plain flour
- 1 tbsp butter
Sauce
- 300ml chicken stock
- 100ml single cream
- 1 heaped tsp chopped garlic (or 2-3 garlic cloves minced)
- 1/2 tbsp paprika
- A handful of chopped parsley
Preparation
In a large mixing bowl add the chicken mince, paprika, garlic granules and oregano and use your hands to mix well.
Add the flour to a large plate, scoop out a little of the chicken mince and shape it into balls with your hands, then roll each meatball in the flour to bind and smooth the exterior and repeat until about 12 meatballs are formed.
Heat the butter in a large frying pan over a medium-high heat, once hot add the meatballs and fry for around 10 minutes stirring or turning regularly.
Remove the meatballs from the frying pan and place to one side on a separate plate, then add the garlic to the same pan and fry for around 30 seconds before pouring in the stock and single cream, whisk and bring to a gentle simmer, then add in the paprika and fresh parsley and whisk again.
Add the chicken meatballs back to the sauce and mix well to coat them, then simmer for a few minutes before serving on creamy mash with your favorite veggies.
