These chicken Swedish meatballs are so delicious flavorful, and always hits the spot. It is such a comforting dish that can be whipped up in less than an hour, making it the perfect weeknight meal for busy nights. This recipe is a meal that your entire family will love, you definitely need to make extra as they’ll disappear fast.
You will love these crowd-pleasing homemade Chicken Swedish Meatballs! These tender chicken meatballs are cooked in a skillet and then coated in a delicious creamy gravy sauce. It tastes just like the IKEA Swedish meatballs, if not better!
Hearty but easy, you’ll want to make this delicious meatball recipe this week. For another family-friendly recipe that’s filling and easy, you should try my Creamy Chicken Alfredo Lasagna and Oven Baked Roasted Whole Chicken.
Why You’ll Love This Chicken Swedish Meatball Recipe
- It’s super flavorful. The warm spices in the meatballs really make these meatballs stand out. Plus, the sauce is finger-licking good.
- It’s fast. You could make these Swedish meatballs faster than it’ll take to find parking in the IKEA parking lot! It’s perfect for a weeknight dinner.
- Perfect for any occasion. You can serve these meatballs as dinner, as a side, or as an appetizer. No one will be turning these meatballs down.
Swedish Meatballs Recipe Ingredients
- Meatballs: to make the meatballs, you’ll need bread, onion, ground chicken, an egg, ground pepper, salt, ground nutmeg, all spice powder, and oil. The nutmeg and all spice cannot be swapped as they are what gives these meatballs their iconic taste. If you prefer beef, you can swap with the chicken.
- Butter: you’ll need unsalted butter to avoid making the sauce too salty.
- Flour: the flour is for making the roux for the sauce.
- Chicken broth: try to use low sodium chicken broth if possible.
- Heavy cream: this makes the sauce creamy.
- Parsley: for garnish.
- Bread: makes the meatballs tender.
How To Make Swedish Chicken Meatballs
- Make the meat mixture: In a food processor add the bread slices and pulse for 30 seconds to make breadcrumbs. Transfer the breadcrumbs to a bowl and add onion, chicken, egg, pepper, salt, nutmeg, and allspice powder. Mix it well until everything comes together.
- Make the meatballs: With the help of an ice cream scooper, scoop the meatball mixture and roll it into a ball. Repeat the same with the remaining mixture.
- Cook the meatballs: Heat a heavy bottom skillet with oil on a medium flame, add the prepared meatballs and cook them evenly by turning them frequently for 5 to 6 minutes. Transfer the meatballs to a plate and discard if there is any moisture/oil.
- Make the sauce: Add butter to the same skillet, sprinkle the flour, and cook for a minute. Slowly stir in the chicken broth, heavy cream, and whisk. Allow the gravy to simmer for 4 to 5 minutes.
- Coat the meatballs: Add the chicken meatballs back to the skillet and cook for 4-5 minutes until the gravy thickens.
- Garnish and serve: Garnish the Swedish balls with chopped parsley and serve them over mashed potato and veggies on the side.
Tips to Make This Easy Swedish Meatball Recipe
- Avoid overmixing the chicken mixture. It’ll cause the Swedish meatballs to become tough, heavy, and dense.
- Avoid rolling the meatballs too tightly as it’ll cause the meatballs to be dense.
- Use a cookie scoop to get an even amount of the mixture so the meatballs are all the same size and bake evenly.
- Don’t make the meatballs too big as it’ll take too long for the middle to cook through, leading the exterior to be dry.
- This recipe will work with any type of ground meat.
- If you’re not sure if the meatballs are done, check the internal temperature. It should be 165F when done.
Frequently Asked Questions About These IKEA Swedish Meatballs
Store leftovers in an airtight container and keep them in the fridge for up to 3 days. You can reheat them in a skillet on the stove or in the microwave.
You can freeze uncooked Swedish meatballs by placing them on a large lined baking pan. Freeze until hard then transfer the meatballs to a freezer bag and store in the freezer for up to 3 months. I don’t freeze them after baking as the sauce on them does not freeze well.
Allow the meatballs to thaw overnight in the refrigerator, then cook as per recipe instructions on the stove and make the pan sauce to coat.
My go-to sides for Swedish meatballs are mashed potatoes, cooked pasta, or rice. They soak up all of the delicious creamy sauce! You can even toss cooked pasta in the pan sauce!
Compared to Italian meatballs, Swedish meatballs are smaller and use different seasonings. Swedish meatballs use allspice and nutmeg whereas Italian meatballs use more parmesan and garlic.
Traditionally, these meatballs are made from a mixture of pork and beef, but I used chicken because it’s a healthier option.
More Chicken Recipes to Try
- Easy Chicken Stew
- Lemon Herb Mediterranean Chicken
- Creamy White Chicken Chili
- Sweet and Spicy Asian Chicken
- Easy Chicken Tetrazzini
I hope you enjoy all the recipes I share with you, including this delicious Swedish Meatballs recipe. I hope you try it, enjoy it, rate it, and share it with your friends and family!
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Swedish Chicken Meatballs
Ingredients
To prepare the meatballs
- 2 slices bread soft white bread, without crust
- ½ cup yellow onion grated
- 1 lb ground chicken
- 1 medium egg
- ½ tsp ground black pepper
- ½ tsp salt
- ¼ tsp ground nutmeg
- ¼ tsp all spice powder
- 1 tbsp oil
To prepare the gravy
- 2 tbsp unsalted butter
- 2 tbsps. all purpose flour
- 1½ cup chicken broth
- ½ cup heavy cream
- parsley to garnish
Instructions
- In a food processor add the bread slices and pulse for 30 seconds until the bread crumbles.
- Transfer the prepared bread crumbs to a bowl and add the other ingredients; onion, chicken, egg, pepper, salt, nutmeg and allspice powder. Mix it well until everything comes together.
- With the help of an ice cream scooper, scoop the meatball mixture and roll it into a ball. Repeat the same with the remaining mixture.
- Heat a heavy bottom skillet with oil on a medium flame, add the prepared meatballs and cook it evenly by turning them frequently for 5-6 minutes.
- Transfer the meatballs to a plate and discard if there is any moisture/oil. Add butter to the same skillet.
- Once the butter is melted, sprinkle the flour and cook for a minute.
- Slowly stir in the chicken broth, heavy cream and whisk. Allow the gravy to simmer for 4-5 minutes.
- Add the chicken meatballs back to the skillet and cook for 4-5 minutes until the gravy thickens.
- Garnish the swedish balls with chopped parsley and serve them over mashed potato and veggies on the side.
Notes
- Avoid overmixing the chicken mixture. It’ll cause the Swedish meatballs to become tough, heavy, and dense.
- Avoid rolling the meatballs too tightly as it’ll cause the meatballs to be dense.
- Use a cookie scoop to get an even amount of the mixture so the meatballs are all the same size and bake evenly.
- Don’t make the meatballs too big as it’ll take too long for the middle to cook through, leading the exterior to be dry.
- This recipe will work with any type of ground meat.
- If you’re not sure if the meatballs are done, check the internal temperature. It should be 165 F when done.
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