Swedish Chicken Meatballs
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!
Servings: 4 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
- 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.
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