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A pan of Swedish meatballs.

Swedish Chicken Meatballs

4.75 from 12 votes
Created by Mariam Ezzeddine
You will love these crowd-pleasing homemade SwedishChicken 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!
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Course Main Course
Cuisine Swedish
Servings 4 servings
servings

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
  • 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. 

Nutrition

Calories: 437kcal | Carbohydrates: 14g | Protein: 26g | Fat: 32g | Saturated Fat: 14g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 12g | Trans Fat: 1g | Cholesterol: 194mg | Sodium: 487mg | Potassium: 771mg | Fiber: 1g | Sugar: 2g | Vitamin A: 675IU | Vitamin C: 2mg | Calcium: 64mg | Iron: 2mg
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