Ingredients:

  • 1 lb lean ground chicken
  • 1/2 cup Panko breadcrumbs
  • 1 large egg, lightly beaten
  • 2 cloves garlic, minced
  • 1 tbsp Sweet Hungarian Paprika
  • 1 tsp kosher salt
  • 1/2 tsp cracked black pepper
  • 1 tbsp extra virgin olive oil
  • 1 large shallot, finely diced
  • 1.5 tbsp Sweet Hungarian Paprika
  • 1 cup low-sodium chicken bone broth
  • 1/2 cup plain 2% Greek yogurt
  • 1 tsp Worcestershire sauce
  • 2 tbsp fresh parsley, chopped

Instructions:

  1. Combine the 1 lb lean ground chicken, 1/2 cup Panko, lightly beaten egg, 2 minced garlic cloves, 1 tbsp paprika, 1 tsp salt, and 1/2 tsp pepper in a bowl. Note: Using your hands is the most efficient way to ensure the Panko is fully incorporated.
  2. Form the mixture into 1 inch rounds. Note: You should get about 16-20 meatballs from this batch.
  3. Heat 1 tbsp olive oil in the skillet over medium high heat until the oil shimmers and swirls easily.
  4. Sear the meatballs for 5-6 minutes, turning occasionally, until the exterior is golden brown and slightly crispy. Remove them to a plate; they don't need to be fully cooked yet.
  5. Sauté the finely diced shallot in the same pan for 2 minutes until translucent and soft.
  6. Bloom the remaining 1.5 tbsp paprika by stirring it into the shallots for 30 seconds until the aroma becomes toasted and fragrant.
  7. Deglaze the pan by pouring in 1 cup chicken bone broth and 1 tsp Worcestershire sauce, scraping up any browned bits from the bottom.
  8. Simmer the meatballs in the liquid for 5-7 minutes until the internal temperature hits 165°F.
  9. Temper the 1/2 cup Greek yogurt by whisking a spoonful of the hot broth into it before adding the whole mixture to the skillet. Note: This prevents the yogurt from curdling when it hits the heat.
  10. Garnish with 2 tbsp fresh chopped parsley and serve immediately while the sauce is velvety and hot.