Description

Golden Chicken Meatballs in a rich and creamy paprika sauce, served with tender baby spinach and sweet roasted pumpkin. This comforting dish combines succulent meatballs pan-seared to perfection and simmered in a luscious sauce made with heavy cream, chicken stock, and cream cheese, topped with crispy shallots, toasted dukkah, and fresh parsley for added texture and flavor.

Ingredients

Scale

Meatballs

1 lb (450g) ground chicken
1 egg
½ cup breadcrumbs
2 cloves garlic, minced
1 tsp smoked paprika
1 tsp salt
½ tsp black pepper
2 tbsp olive oil

Roasted Pumpkin

2 cups diced pumpkin (butternut or Kent)
1 tbsp honey
1 tbsp olive oil
Salt and pepper, to taste

Creamy Paprika Sauce

2 tbsp butter
2 cloves garlic, minced (for sauce)
1 tsp smoked paprika
1 tsp garlic powder
½ tsp chili flakes (optional)
1 cup heavy cream
½ cup chicken stock
2 tbsp cream cheese

Additional Ingredients

2 cups baby spinach
2 tbsp toasted dukkah (for topping)
2 tbsp crispy fried shallots (for garnish)
Fresh parsley, chopped (for garnish)

Instructions

Roast the Pumpkin: Preheat the oven to 400°F (200°C). Toss the diced pumpkin with honey, olive oil, salt, and pepper. Spread evenly on a baking sheet and roast for 20–25 minutes until golden and caramelized.
Prepare the Meatball Mixture: In a large bowl, combine ground chicken, egg, breadcrumbs, minced garlic, smoked paprika, salt, and black pepper. Mix thoroughly to combine, then shape the mixture into 12–14 evenly sized meatballs.
Sear the Meatballs: Heat olive oil in a large skillet over medium heat. Add the meatballs and cook, turning occasionally, until golden brown on all sides, approximately 5–7 minutes. Remove the meatballs from the skillet and set aside.
Make the Paprika Sauce: In the same skillet, melt the butter over medium heat. Add minced garlic and sauté until fragrant, about 30 seconds. Stir in smoked paprika, garlic powder, and chili flakes if using. Pour in the chicken stock and heavy cream, stirring well to combine. Add the cream cheese and whisk continuously until the sauce thickens, becomes creamy, and smooth.
Simmer Meatballs and Pumpkin: Return the seared meatballs to the skillet and add the roasted pumpkin. Reduce heat to low and simmer gently for 8–10 minutes until the meatballs are cooked through and all ingredients are tender and coated in the creamy sauce.
Add Spinach: Gently stir in the baby spinach and cook until it wilts slightly in the warm sauce, about 1-2 minutes.
Serve and Garnish: Plate the meatballs with creamy sauce and pumpkin over mashed potatoes or rice. Top with crispy fried shallots, toasted dukkah, and a sprinkle of fresh parsley for added texture and flavor.

Notes

Breadcrumbs can be substituted with gluten-free breadcrumbs if needed.
For a spicier kick, increase chili flakes according to taste.
Use fresh parsley for the best garnish flavor.
Serve with mashed potatoes or rice to soak up the creamy sauce.
Ensure meatballs are evenly sized to cook uniformly.

Prep Time: 15 minutes
Cook Time: 40 minutes
Category: Main Course
Method: Stovetop
Cuisine: European

Keywords: Chicken meatballs, Creamy paprika sauce, Roasted pumpkin, Spinach, Comfort food, Easy dinner