These Chicken Swedish Meatballs are a lighter and healthier twist on a classic comfort food! Imagine tender and juicy chicken meatballs coated in a creamy and flavorful sauce, perfect for serving over mashed potatoes or egg noodles. This recipe is easy to make and a great way to enjoy a satisfying meal without sacrificing nutrition.
Why You’ll Love This Recipe
- Lighter and Healthier: Made with ground chicken instead of beef or pork, these Swedish meatballs are a lighter and healthier option.
- Flavorful and Satisfying: The combination of ground chicken, breadcrumbs, fresh herbs, and creamy sauce creates a delicious and satisfying meal.
- Easy to Make: This recipe is simple to follow and requires minimal ingredients, making it perfect for busy weeknights or when you’re short on time.
- Versatile: Serve these meatballs with your favorite sides, such as mashed potatoes, egg noodles, rice, or quinoa.
Ingredients
- Panko breadcrumbs: Japanese-style breadcrumbs that add a light and airy texture to the meatballs.
- Milk: Soaks the breadcrumbs and adds moisture to the meatballs.
- Ground chicken: A lean and healthy protein source for the meatballs.
- Egg: Binds the meatball ingredients together.
- Fresh parsley: Adds a fresh herb flavor and a pop of color.
- Garlic powder and onion powder: Enhance the savory flavors of the meatballs.
- Salt and black pepper: Season the meatballs to perfection.
- Butter: Used to brown the meatballs and create a roux for the sauce.
- All-purpose flour: Thickens the sauce.
- Beef broth: Adds a rich and savory flavor to the sauce.
- Heavy cream: Creates a creamy and decadent sauce.
Note: For exact measurements, see the recipe card below!
How to Make Chicken Swedish Meatballs
Step 1: Prepare the Meatball Mixture
Combine the panko breadcrumbs and milk in a large bowl. Let the mixture sit for a few minutes until the breadcrumbs are completely saturated. Add the ground chicken, egg, parsley, garlic powder, onion powder, salt, and pepper to the bowl. Mix gently until just combined, being careful not to overmix.
Step 2: Shape and Brown the Meatballs
Use a cookie scoop or a spoon to portion out the mixture into meatballs, about 1 ½ to 2 tablespoons each. Roll the portions into balls and place them on a baking sheet lined with parchment paper. Heat 1 tablespoon of butter in a large skillet over medium heat. Add the meatballs and brown them on all sides. Transfer the browned meatballs to a plate.
Step 3: Make the Sauce
Melt the remaining butter in the same skillet. Whisk in the flour to create a roux. Slowly pour in the beef broth while whisking constantly to prevent lumps. Simmer the sauce until slightly thickened, then stir in the heavy cream. Season to taste with salt and pepper.
Step 4: Simmer and Serve
Add the browned meatballs to the sauce. Cover the skillet and simmer on low for 8-10 minutes, or until the meatballs are cooked through and tender. If the sauce becomes too thick, stir in more broth to thin it out. Sprinkle with fresh parsley and serve hot over mashed potatoes or egg noodles. Add a dollop of lingonberry jam on the side for a touch of sweetness.
Pro Tips for Making the Recipe
- Don’t overmix the meatball mixture: Overmixing can make the meatballs tough. Mix just until the ingredients are combined.
- Brown the meatballs evenly: Cook the meatballs in batches to avoid overcrowding the pan and ensure even browning.
- Adjust the sauce consistency: If the sauce is too thick, thin it out with additional broth. If it’s too thin, simmer it uncovered for a few minutes to reduce.
- Make ahead: You can prepare the meatball mixture and shape the meatballs ahead of time. Refrigerate them for up to 24 hours before cooking.
How to Serve
These Chicken Swedish Meatballs are delicious served with a variety of sides:
- Mashed Potatoes: Creamy mashed potatoes are a classic pairing for Swedish meatballs.
- Egg Noodles: Buttery egg noodles are another classic accompaniment.
- Rice or Quinoa: For a healthier option, serve the meatballs over brown rice or quinoa.
- Lingonberry Jam: A dollop of lingonberry jam adds a touch of sweetness and tartness that complements the savory flavors of the dish.
Make Ahead and Storage
These Chicken Swedish Meatballs are great for making ahead of time or storing leftovers.
Storing Leftovers
Store leftover meatballs and sauce in an airtight container in the refrigerator for up to 3 days, or freeze for up to 3 months.
Reheating
Reheat gently on the stovetop over low heat or in the microwave until warmed through.
FAQs
1. Can I use ground turkey or a mixture of ground chicken and turkey? Yes, you can! Ground turkey or a mixture of ground chicken and turkey would also work well in this recipe.
2. Can I use regular breadcrumbs instead of panko breadcrumbs? Yes, you can! However, panko breadcrumbs will give the meatballs a lighter and airier texture.
3. Can I make this recipe without cream? Yes, you can! You can substitute the heavy cream with half-and-half or whole milk for a lighter sauce.
4. Can I add other seasonings to the meatballs? Absolutely! Feel free to experiment with your favorite seasonings, such as dried herbs, spices, or grated Parmesan cheese.
This Chicken Swedish Meatballs Recipe is a delicious and healthy way to enjoy a classic comfort food. With its easy preparation, versatile serving options, and lighter ingredients, it’s a recipe you’ll want to make again and again!
PrintChicken Swedish Meatballs Recipe
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Total Time: 50 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Stovetop
- Cuisine: Swedish-Inspired
Description
These Chicken Swedish Meatballs are a lighter and healthier twist on a classic comfort food! Tender and juicy chicken meatballs are simmered in a rich and creamy gravy, making this dish a satisfying and flavorful meal.
Ingredients
- 1/2 cup panko breadcrumbs
- 1/4 cup milk
- 1 pound ground chicken
- 1 large egg
- 2 tablespoons chopped fresh parsley, divided
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 4 tablespoons butter, divided
- 1/3 cup all-purpose flour
- 1 1/2 cups beef broth
- 1/3 cup heavy cream
Instructions
- Soak Breadcrumbs: Combine panko breadcrumbs and milk in a large bowl. Let sit until breadcrumbs are saturated.
- Make Meatball Mixture: Add ground chicken, egg, 1 tablespoon parsley, garlic powder, onion powder, salt, and pepper to the bowl. Mix until just combined.
- Shape Meatballs: Use a cookie scoop to portion the mixture into meatballs. Roll into balls and place on a baking sheet.
- Brown Meatballs: Heat 1 tablespoon butter in a large skillet over medium heat. Brown meatballs on all sides. Transfer to a plate.
- Make Gravy: Melt remaining butter in the skillet. Whisk in flour, then gradually whisk in beef broth. Simmer until thickened. Stir in heavy cream and season with salt and pepper to taste.
- Simmer Meatballs: Add meatballs to the gravy. Cover and simmer on low for 8-10 minutes, or until cooked through. If needed, thin the sauce with additional broth.
- Serve: Sprinkle with remaining parsley. Serve with mashed potatoes or egg noodles and lingonberry jam.
Notes
- You can use ground turkey or a mixture of ground chicken and turkey instead of just chicken.
- If you don’t have panko breadcrumbs, you can use regular breadcrumbs.
- For a thicker gravy, you can add a cornstarch slurry (1 tablespoon cornstarch mixed with 2 tablespoons water) towards the end of the cooking time.
Nutrition
- Serving Size: 1 ¼ cups
- Calories: 450
- Sugar: 5g
- Sodium: 800mg
- Fat: 30g
- Saturated Fat: 15g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 2g
- Protein: 30g
- Cholesterol: 120mg
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