Description
This Swedish Chicken Meatballs recipe offers a lighter twist on the classic comfort food, featuring tender ground chicken meatballs simmered in a rich, creamy gravy made from beef broth and heavy cream. Perfectly seasoned with garlic, onion, and fresh parsley, these meatballs are browned to perfection before being gently cooked in a flavorful sauce. Serve with traditional sides like mashed potatoes or egg noodles and a touch of lingonberry jam for an authentic and satisfying meal.
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: Combine the panko breadcrumbs and milk in a large bowl. Let the mixture sit until the breadcrumbs are fully saturated, which helps achieve moist meatballs.
- 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 everything gently until just combined to avoid tough meatballs.
- Shape Meatballs: Use a cookie scoop or tablespoon to portion the mixture evenly. Roll each portion into a ball and place on a baking sheet, preparing them for browning.
- Brown Meatballs: Heat 1 tablespoon of butter in a large skillet over medium heat. Brown the meatballs on all sides carefully, ensuring a golden crust without overcooking. Once browned, transfer them to a plate.
- Make Gravy: In the same skillet, melt the remaining 3 tablespoons butter. Whisk in the all-purpose flour thoroughly to form a roux. Gradually whisk in the beef broth, stirring constantly. Simmer the mixture until it thickens into a smooth gravy. Stir in heavy cream and adjust seasoning with salt and pepper to taste.
- Simmer Meatballs: Return the meatballs to the skillet with the gravy. Cover and simmer on low heat for 8-10 minutes, allowing the meatballs to cook through and absorb the flavors. If the gravy becomes too thick, thin it out with additional beef broth as needed.
- Serve: Sprinkle the remaining chopped parsley over the meatballs. Serve hot with traditional sides like creamy mashed potatoes or egg noodles, complemented with lingonberry jam for an authentic Swedish touch.
Notes
- Ensure meatballs are cooked fully by simmering them gently in the gravy to keep them tender.
- Using panko breadcrumbs soaked in milk prevents dry meatballs and adds moisture.
- Adjust the thickness of the gravy by adding extra beef broth if necessary.
- Lingonberry jam is a classic accompaniment that adds a subtle sweet and tart contrast to the savory meatballs.
- This recipe can be doubled easily for larger gatherings.
