Meatballs With Creamy Paprika Sauce
Juicy turkey meatballs in a creamy paprika sauce, infused with onions and herbs, perfect for a hearty, comforting meal suitable for family dinners or casual gatherings.
Ingredients
Instructions
- Mix together the ground turkey, oat bran cereal, ketchup, black pepper, and minced garlic. Shape into small meatballs.
- Spray a nonstick pan with Pam and fry the meatballs until browned. Remove the meatballs from the pan.
- Add the chicken bouillon and sliced onions to the pan. Bring to a boil and simmer until the onions are tender.
- In a separate bowl, slowly blend the evaporated skim milk into the flour until smooth.
- Gradually add the chicken bouillon and onions mixture into the milk and flour blend, stirring constantly.
- Cook over medium heat until the sauce thickens. Stir in the paprika.
- Pour the creamy paprika sauce over the cooked meatballs.
- Garnish with minced parsley.
- Serve with mashed potatoes.
Tips & Substitutions
For a lighter option, you can substitute ground turkey with lean ground chicken or even plant-based meat alternatives. If you don’t have oat bran cereal, breadcrumbs or crushed crackers work well too. Feel free to adjust the paprika according to your spice preference, and consider adding a pinch of cayenne for extra heat.
Serving Suggestions
These meatballs pair beautifully with mashed potatoes, as the creamy paprika sauce complements the potatoes perfectly. For a complete meal, consider serving with a side of steamed green beans or a fresh salad. You can also serve them over pasta for a comforting twist.
Storage & Reheating
Store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, place meatballs and sauce in a saucepan over low heat, stirring occasionally until warmed through. Alternatively, you can microwave them in short intervals, ensuring the meatballs are heated evenly.
Nutrition & Diet Analysis (per serving)
Each serving of Meatballs With Creamy Paprika Sauce contains roughly 656 calories, with 49g protein, 101g carbohydrates, and 17g fat. It is an excellent source of iron (222% of the Daily Value), vitamin C (154% of the Daily Value), and dietary fiber (147% of the Daily Value). Note that it is relatively high in sodium, at 1725mg per serving (75% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I freeze the meatballs and sauce?
Yes, you can freeze the meatballs and sauce separately in airtight containers for up to 3 months. To reheat, thaw them overnight in the refrigerator and warm them on the stove or in the microwave until heated through.
What can I use instead of evaporated skim milk?
You can replace evaporated skim milk with regular milk or a non-dairy milk alternative like almond or soy milk, though the sauce may be slightly less creamy. For a thicker consistency, you can add a bit of cornstarch to the milk.
Can I make these meatballs ahead of time?
Absolutely! You can prepare the meatballs and store them in the refrigerator for up to 24 hours before cooking. Alternatively, you can cook them ahead of time and reheat them in the sauce just before serving.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).