Chicken and Meatball Fricassee and Chicken Paprikash

Wheat-free * Dairy-free * Gluten-free * Paleo~~~


I really don’t know what the real difference is between chicken fricassee and chicken paprikash as mom made them both the same way – except she used wings and added meatballs when she made the chicken fricassee.    Chicken paprikash she would use bigger pieces of chicken and serve with nokerle (very heavy dumplings) or she would add rice to the pot and make chicken and rice.  No matter which variation she made, they were all delicious!  Enjoy!

Chicken Fricassee with Meatballs and Chicken Paprikash

I happen to have had purple potatoes lying around so I used them – use any potatoes, it will not make a difference.


2/3 pound ground beef

3 tablespoons finely grated potato


1/4 teaspoon salt

1/8 teaspoon ground pepper


1 tablespoon vegetable oil

1 cup chopped onion

2 cloves garlic, minced

1 tablespoon Hungarian sweet paprika

1 1/2 pounds chicken wings or chicken pieces

2/3 cup water

1/8 teaspoon ground black pepper

Salt to taste

In a medium bowl, combine the ground beef, potato, salt, and pepper.

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Form into 12 (1-inch) balls; set aside.

In a 3-quart saucepan, heat the oil over medium high heat. Add the onion and garlic and cook, stirring until onion is transparent, about 2 minutes.

Add the paprika to the pot and stir until absorbed.


Add the chicken pieces and stir until coated in the paprika mixture. Add the water and bring to a boil.

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Add the meatballs; return to a boil.


Reduce heat and simmer, covered, stirring occasionally, 40 minutes or until chicken is cooked through.  If gravy is not thick enough, continue to cook, uncovered, until desired consistency.  Season with pepper and salt.


Serves:  3 to 4

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