In a mixing bowl, combine minced chicken, egg, breadcrumbs, milk, garlic, Italian herbs, salt, and pepper. Mix until combined, then shape into small meatballs.
Cook the Meatballs:
Heat 1 tbsp olive oil in a skillet over medium heat. Sear the meatballs on all sides until golden brown. Remove and set aside.
Make the Sauce:
In the same skillet, heat 1 tbsp olive oil. Add sliced onion, bell peppers, and garlic. Sauté until softened. Stir in smoked paprika, chicken stock, heavy cream, and tomato paste.
Simmer Together:
Return the seared meatballs to the skillet. Cover and simmer for 10–12 minutes until the meatballs are cooked through and the sauce thickens.
Finish and Serve:
Sprinkle with fresh parsley and serve hot.
Serving and Storage Tips
