Description
This Chicken Swedish Meatballs recipe features tender, juicy ground chicken meatballs cooked in a rich and creamy beef broth gravy. The meatballs are browned on the stove and then simmered in a luscious sauce made from butter, flour, beef broth, and heavy cream, seasoned with garlic and onion powder for classic Swedish flavors. Perfectly complemented by mashed potatoes, egg noodles, and traditional lingonberry jam, this dish offers comforting and flavorful homestyle dining in about 50 minutes.
Ingredients
Scale
Meatballs
- ½ cup panko breadcrumbs
- ¼ cup milk
- 1 pound ground chicken
- 1 large egg
- 2 tablespoons chopped fresh parsley, divided
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon salt
- ¼ teaspoon black pepper
Gravy
- 4 tablespoons butter, divided
- ⅓ cup all-purpose flour
- 1 ½ cups beef broth
- ⅓ cup heavy cream
Instructions
- Soak Breadcrumbs: In a large bowl, combine the panko breadcrumbs and milk. Let the mixture sit for a few minutes until the breadcrumbs are fully saturated and softened.
- Make Meatball Mixture: Add ground chicken, egg, 1 tablespoon of chopped parsley, garlic powder, onion powder, salt, and black pepper to the soaked breadcrumbs. Mix gently until just combined, being careful not to overwork the meat.
- Shape Meatballs: Using a cookie scoop or spoon, portion out the mixture and roll it into meatballs. Arrange the meatballs neatly on a baking sheet to prepare for cooking.
- Brown Meatballs: Heat 1 tablespoon of butter in a large skillet over medium heat. Add the meatballs and cook, turning occasionally, until browned all over. Remove the browned meatballs from the skillet and set aside on a plate.
- Make Gravy: In the same skillet, melt the remaining 3 tablespoons of butter. Whisk in the all-purpose flour to create a roux, cooking for a minute or two until it turns lightly golden. Gradually whisk in the beef broth, stirring constantly to avoid lumps, and simmer until the mixture thickens to a gravy consistency. Stir in the heavy cream and adjust seasoning with salt and pepper to taste.
- Simmer Meatballs: Return the browned meatballs to the skillet with the gravy. Cover and simmer on low heat for 8 to 10 minutes, allowing the meatballs to cook through and the flavors to meld. If the sauce becomes too thick, thin it with a little additional beef broth.
- Serve: Sprinkle the remaining tablespoon of fresh parsley over the meatballs and gravy. Serve hot alongside mashed potatoes or egg noodles and lingonberry jam for an authentic Swedish experience.
Notes
- For best results, do not overmix the meatball mixture to keep them tender.
- You can substitute beef broth with chicken broth for a milder flavor.
- Lingonberry jam is traditional, but cranberry sauce works as an alternative.
- Prepare mashed potatoes or egg noodles as side dishes to complete the meal.
- Leftover meatballs keep well refrigerated for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Swedish
