Ingredients
- Ground beef: 1 pound
- Breadcrumbs: 1/2 cup
- Egg: 1 large
- Onion (chopped): 1/2 cup
- Garlic (minced): 2 cloves
- Heavy cream: 1 cup
- Paprika: 2 tablespoons (1 sweet, 1 smoked)
- Chicken broth: 1/2 cup
Instructions
- Step 1: In a large bowl, combine ground beef, breadcrumbs, egg, chopped onion, and minced garlic. Mix well with your hands until all ingredients are incorporated.
- Step 2: Roll the meat mixture into small meatballs, about 1 inch in diameter.
- Step 3: In a large skillet, brown the meatballs over medium heat. Cook until browned on all sides but not necessarily cooked through. Remove meatballs from the skillet and set aside.
- Step 4: In the same skillet, add chicken broth and scrape up any browned bits from the bottom of the pan. Stir in the paprika and heavy cream. Bring to a simmer.
- Step 5: Gently place the browned meatballs back into the skillet with the creamy paprika sauce. Reduce heat to low, cover, and simmer for 15-20 minutes, or until the meatballs are cooked through and the sauce has thickened.
Notes
- Store leftover meatballs and sauce in an airtight container in the refrigerator for up to 3 days.
- For best results, reheat the meatballs gently in a saucepan over low heat, stirring occasionally, to prevent the cream sauce from separating.
- Serve these creamy paprika meatballs over egg noodles or mashed potatoes for a comforting and satisfying meal.
- For a richer flavor, try browning the meatballs in a mixture of butter and olive oil before adding them to the sauce.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American