Description
This Chicken Swedish Meatballs recipe features tender, flavorful ground chicken meatballs simmered in a rich and creamy beef gravy. Perfectly seasoned with garlic and onion powder and fresh parsley, these meatballs are browned in butter and finished in a luscious sauce, making a comforting and elegant dish served best with mashed potatoes or egg noodles and a side of 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
- Soak Breadcrumbs: In a large bowl, combine the panko breadcrumbs and milk. Let the mixture sit until the breadcrumbs absorb the milk and become fully saturated.
- Make Meatball Mixture: Add the ground chicken, egg, 1 tablespoon of chopped fresh parsley, garlic powder, onion powder, salt, and black pepper to the soaked breadcrumbs. Mix gently until all ingredients are just combined to maintain tenderness.
- Shape Meatballs: Using a cookie scoop or spoon, portion the mixture into evenly sized meatballs. Roll each portion into a ball and place them 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 brown them on all sides until they develop a golden crust, about 5-7 minutes. Once browned, transfer the meatballs to a plate and set aside.
- Make Gravy: In the same skillet, melt the remaining 3 tablespoons of butter. Whisk in the all-purpose flour and cook for 1-2 minutes to form a roux. Gradually whisk in the beef broth, stirring continuously to avoid lumps. Let the mixture simmer until thickened, about 3-5 minutes. Then 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 let them simmer on low heat for 8-10 minutes, or until the meatballs are fully cooked through. If the gravy becomes too thick, thin it out with a little additional beef broth as needed.
- Serve: Sprinkle the remaining 1 tablespoon of fresh parsley over the meatballs. Serve the chicken Swedish meatballs hot, ideally accompanied by mashed potatoes or egg noodles and a side of lingonberry jam for a traditional touch.
Notes
- For best results, use fresh parsley and freshly ground black pepper.
- Do not overmix the meatball mixture to keep the meatballs tender.
- You can substitute beef broth with chicken broth if preferred, but beef broth gives a richer flavor.
- If you don’t have panko breadcrumbs, regular breadcrumbs can be used but will alter texture slightly.
- Lingonberry jam adds a classic Swedish sweetness and tartness that complements the savory meatballs perfectly.
- Leftover gravy can be stored separately in the fridge for up to 3 days and reheated gently.
