Description
This Chicken Swedish Meatballs recipe offers a lighter twist on the classic dish by using ground chicken instead of beef or pork. Tender, flavorful meatballs are browned and then simmered in a rich, creamy gravy made from beef broth and cream. Perfectly seasoned with garlic, onion powders, and fresh parsley, these meatballs make a comforting meal when served over mashed potatoes or egg noodles, accompanied by traditional lingonberry jam.
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
- â…“ cup all-purpose flour
- 1 ½ cups beef broth
- â…“ cup heavy cream
Instructions
- Saturate Breadcrumbs: In a large bowl, combine the panko breadcrumbs and milk. Let the mixture sit for a few minutes until the breadcrumbs have fully absorbed the milk and become saturated.
- Mix Meatball Ingredients: To the soaked breadcrumbs, add ground chicken, the large egg, 1 tablespoon of chopped fresh parsley, garlic powder, onion powder, salt, and black pepper. Mix everything gently until just combined to ensure tender meatballs.
- Form Meatballs: Using a cookie scoop or your hands, portion out the mixture and roll each portion into round meatballs. Place the formed meatballs on a baking sheet ready for cooking.
- Brown Meatballs: Heat 1 tablespoon of butter in a large skillet over medium heat. Add the meatballs and cook, turning occasionally, until all sides are nicely browned. Once browned, transfer the meatballs to a plate and set aside.
- Prepare Gravy: In the same skillet, melt the remaining 3 tablespoons of butter. Whisk in the flour to create a roux and cook until lightly golden. Gradually whisk in the beef broth to avoid lumps and bring the mixture to a simmer. Cook the sauce until it thickens slightly, then stir in the heavy cream. Season with salt and pepper to taste.
- Simmer Meatballs in Gravy: Return the browned meatballs to the skillet with the gravy. Cover and reduce heat to low, allowing the meatballs to simmer for 8 to 10 minutes or until fully cooked through. If the gravy becomes too thick, thin it by adding a little more beef broth as needed.
- Serve: Sprinkle the remaining tablespoon of chopped fresh parsley over the meatballs. Serve hot with mashed potatoes or egg noodles and lingonberry jam for an authentic Swedish touch.
Notes
- For juicier meatballs, avoid overmixing the meat mixture.
- Panko breadcrumbs can be substituted with regular breadcrumbs if unavailable.
- Lingonberry jam is traditional but can be replaced with cranberry sauce as a substitute.
- Ensure meatballs reach an internal temperature of 165°F (74°C) to be safely cooked.
- To make this dish gluten-free, substitute all-purpose flour with a gluten-free flour blend.
