Chicken Swedish Meatballs Recipe
User Reviews
4.6
Chicken Swedish Meatballs Recipe
Description
This Chicken Swedish Meatballs Recipe begins by softening panko breadcrumbs in milk, then mixing with ground chicken, egg, fresh parsley, and seasonings including garlic and onion powders. The mixture is shaped into small balls and browned in butter until golden. After removing the meatballs, the pan is used to create a roux with butter and flour, then beef broth is whisked in and simmered to thicken.
The sauce is enriched with heavy cream for a smooth, velvety texture that complements the mild flavor and tender texture of the chicken meatballs. Simmering the meatballs in the sauce ensures they finish cooking through and stay moist.
These meatballs are typically served alongside mashed potatoes or similar starches that can absorb the creamy sauce, making for a comforting meal.
Leftovers should be stored in airtight containers and can keep refrigerated for up to 3 days or be frozen for up to 3 months. Reheat gently to maintain tenderness in the meatballs and creaminess in the sauce.
Ingredients
- ½ cup panko breadcrumbs
- ¼ cup milk
- 1 pound ground chicken
- 1 egg
- 2 tablespoons parsley divided, chopped, fresh
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 4 tablespoons butter
- ⅓ cup all-purpose flour
- 1½ cups beef broth
- ⅓ cup heavy cream
Instructions
- 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 same bowl and mix until combined.
- Use a cookie scoop to portion out the mixture into meatballs, about 1 ½ to 2 tablespoons each. Roll into balls and place on a baking sheet.
- Heat 1 tablespoon of butter in a large skillet over medium heat. Brown the meatballs on all sides. Then, transfer to a plate.
- Melt the remaining butter in the same sauté pan. Whisk in the flour. Then, pour in the beef broth while whisking to combine. Simmer until slightly thickened. Then, stir in the heavy cream. Season to taste with salt and pepper.
- Add the meatballs to the pan. Cover and simmer on low for 8-10 minutes until the meatballs are tender and cooked through. If needed, stir in more broth to thin out the sauce.
- Sprinkle with fresh parsley. Serve with mashed potatoes or egg noodles and lingonberry jam on the side.
Notes
- Store meatballs with sauce in an airtight container refrigerated for up to 3 days or frozen up to 3 months.
- Gently reheat to maintain sauce creaminess and meatball tenderness.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4people
Amount Per Serving
Calories 432 kcal
% Daily Value*
| Calories | 432kcal | 22% |
| Carbohydrates | 15g | 5% |
| Protein | 26g | 52% |
| Fat | 30g | 46% |
| Saturated Fat | 15g | 75% |
| Polyunsaturated Fat | 3g | 18% |
| Monounsaturated Fat | 10g | 50% |
| Trans Fat | 1g | 50% |
| Cholesterol | 193mg | 64% |
| Sodium | 778mg | 32% |
| Potassium | 746mg | 16% |
| Fiber | 1g | 4% |
| Sugar | 2g | 4% |
| Vitamin A | 895IU | 18% |
| Vitamin C | 3mg | 3% |
| Calcium | 74mg | 7% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.6
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