Swedish meatballs are one of my all-time favorites, and making them with ground chicken has proven to be just as good! These flavorful Swedish chicken meatballs are so easy to make, and the creamy sauce is to-die-for. I serve them with mashed potatoes or egg noodles for a simple, comforting dinner that my whole family adores!
Let’s be honest, if I make a trip to IKEA it’s really for the meatballs! Now I don’t have to drive all the way there, because I’ve mastered the easiest homemade Swedish meatballs recipe with chicken instead of pork. I always get compliments on these when I serve them at parties, and I like to think I’ve converted a few people to the wonders of ground chicken meatballs!
What’s in Swedish Chicken Meatballs?
- Ground Chicken: Ground chicken creates a leaner meatball.
- Breadcrumbs: Use panko breadcrumbs to help bind ingredients and create the right meatball texture.
- Egg: Helps bind the ground chicken together.
- Milk: Soaking breadcrumbs in milk improves their binding capabilities, and adds moisture to the meat.
- Butter: Helps brown the meatballs and adds richness to the sauce.
- Flour: Use all-purpose flour to thicken the sauce.
- Beef Broth: Use beef broth or chicken broth.
- Heavy Cream: This gives the sauce that silky, creamy finish.
- Herbs & Spices: Garlic powder, onion powder, salt & pepper, and parsley season the meatballs.
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How to Store and Reheat
Store chicken meatballs and Swedish meatball sauce together in an airtight container in the refrigerator for up to 3 days. Reheat on the stovetop over medium-high heat, stirring until fully warmed through.
How to Freeze
For best results, freeze meatballs flat on a baking tray for 1 hour, then transfer to a resealable bag. Freeze for up to 3 months, then defrost in the fridge overnight before reheating.
Notes and Tips
- Make sure all of the breadcrumbs are completely saturated in the milk for best results. They just need a few minutes to soak.
- I always use a cookie scoop to portion out the ground chicken, to make sure the meatballs are all the same size and cook evenly.
- If the sauce is too thick, use more broth to thin it out. If it’s too thin, just let it simmer until it thickens up.
Chicken Swedish Meatballs Recipe
Prep:20minutes
Cook:30minutes
Total Time
:50minutes
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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.
½ cup panko breadcrumbs,¼ cup milk
Add the ground chicken,egg,parsley,garlic powder,onion powder,salt and pepper to the same bowl and mix until combined.
1 pound ground chicken,1 egg,2 tablespoons chopped fresh parsley,½ teaspoon garlic powder,½ teaspoon onion powder,½ teaspoon salt,¼ teaspoon black pepper
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.
4 tablespoons butter
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.
4 tablespoons butter,⅓ cup all-purpose flour,1½ cups beef broth,⅓ cup heavy cream
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
Storage:Store chicken Swedish meatballs with sauce in an airtight container in the refrigerator for 3 days,or freeze for 3 months.
Nutrition Facts
Chicken Swedish Meatballs Recipe
Amount Per Serving
Calories432
Calories from Fat 270
% Daily Value*
Fat30g46%
Saturated Fat 15g94%
Trans Fat 1g
Polyunsaturated Fat 3g
Monounsaturated Fat 10g
Cholesterol193mg64%
Sodium778mg34%
Potassium746mg21%
Carbohydrates15g5%
Fiber 1g4%
Sugar 2g2%
Protein26g52%
Vitamin A895IU18%
Vitamin C3mg4%
Calcium74mg7%
Iron2mg11%
* Percent Daily Values are based on a 2000 calorie diet.
How to Make Swedish Meatballs with Ground Chicken Step by Step
Soak the Breadcrumbs: Combine ½ cup of panko breadcrumbs and ¼ cup of milk in a large bowl. Let the mixture sit for a few minutes until the breadcrumbs are completely saturated.
Make the Meatball Mixture: To the same bowl,add 1 pound of ground chicken, 1 egg, 2 tablespoons of chopped fresh parsley, ½ teaspoon of garlic powder, ½ teaspoon of onion powder, ½ teaspoon of salt,and ¼ teaspoon of black pepper;and mix until combined.
Roll the Meatballs: Use a cookie scoop to portion out the ground chicken mixture into meatballs,about 1 ½ to 2 tablespoons each. Roll into balls and place on a baking sheet lined with parchment paper.
Brown the Meatballs: Heat 1 tablespoon of butter in a large skillet over medium heat,and brown the meatballs on all sides. Then transfer them to a plate.
Make the Sauce: Melt the remaining 3 tablespoons of butter in the same sauté pan,then whisk in ⅓ cup of all-purpose flour. Next,pour in 1½ cups of beef broth while whisking to combine. Simmer until slightly thickened.
Add the Cream:Stir in ⅓ cup of heavy cream,then season to taste with salt and pepper.
Simmer and Serve: Add the meatballs to the pan with the sauce. 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 Swedish chicken meatballs with mashed potatoes or egg noodles,and lingonberry jam on the side.
