Description
This Chicken Swedish Meatballs recipe features tender ground chicken meatballs cooked in a rich and creamy gravy made from beef broth and heavy cream. Infused with garlic, onion powder, and fresh parsley, these meatballs are browned to perfection on the stovetop and simmered in a luscious sauce for a comforting and classic Scandinavian-inspired meal. Perfectly paired with mashed potatoes or egg noodles and lingonberry jam for an authentic touch.
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
- Soak Breadcrumbs: Combine the panko breadcrumbs and milk in a large bowl. Let the mixture sit until the breadcrumbs absorb the milk and become saturated, which helps keep the meatballs moist.
- Mix Meatball Ingredients: Add the ground chicken, egg, 1 tablespoon of chopped fresh parsley, garlic powder, onion powder, salt, and black pepper to the soaked breadcrumbs. Mix these ingredients gently until just combined to avoid tough meatballs.
- Form Meatballs: Use a cookie scoop or spoon to portion the meat mixture into equal-sized balls. Roll them between your palms to create smooth, uniform meatballs, then place them on a baking sheet or tray.
- Brown Meatballs: Heat 1 tablespoon of butter in a large skillet over medium heat. Add the meatballs and brown them evenly on all sides, which should take a few minutes per side. Once browned, transfer the meatballs to a plate and set aside.
- Make the Gravy: In the same skillet, melt the remaining 3 tablespoons of butter. Whisk in the all-purpose flour and cook for about 1-2 minutes to form a roux. Gradually whisk in the beef broth to avoid lumps. Bring the mixture to a simmer and cook until the gravy thickens.
- Finish the Sauce: Stir in the heavy cream and season the sauce with salt and pepper to taste. Add the browned meatballs back into the skillet. Cover the pan, reduce the heat to low, and simmer for 8 to 10 minutes, or until the meatballs are fully cooked. If the sauce becomes too thick, thin it with additional broth as needed.
- Serve: Sprinkle the meatballs with the remaining tablespoon of chopped fresh parsley. Serve hot alongside mashed potatoes or egg noodles and traditional lingonberry jam for an authentic Swedish dining experience.
Notes
- Using panko breadcrumbs soaked in milk ensures moist and tender meatballs.
- Be careful not to overmix the meat mixture to keep the texture light.
- Browning the meatballs before simmering locks in flavor and improves texture.
- The beef broth adds a depth of flavor to the creamy gravy; do not substitute with chicken broth for best taste.
- Lingonberry jam complements the savory meatballs with a sweet-tart contrast.
- For a gluten-free version, substitute panko with gluten-free breadcrumbs and use gluten-free flour or cornstarch for the gravy.
