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!
Top Reader Reviews
I just made it! So good I’m eating the sauce before anything else lol
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We’ve never had the Swedish meatballs from IKEA because they have pork in them and we don’t eat pork. Though I’ve always wanted to try them. My family and I absolutely love this recipe, thanks for sharing it!
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Swedish Chicken Meatballs Recipe
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!
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One Simple Tip!
Getting the consistency of the sauce just right is key to this homemade Swedish meatball recipe. If the sauce is too thick, use more broth to thin it out. If it’s too thin, just let it simmer a little longer until it thickens up.
Chicken Swedish Meatballs Recipe
Ingredients
- 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 kosher salt
- ¼ teaspoon ground black pepper
- 4 tablespoons unsalted butter (½ stick)
- ⅓ cup all-purpose flour
- 1½ cups beef broth (**)
- ⅓ cup heavy cream (room temperature)
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 large egg, 2 tablespoons chopped fresh parsley, ½ teaspoon garlic powder, ½ teaspoon onion powder, ½ teaspoon kosher salt, ¼ teaspoon ground 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 unsalted 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 unsalted 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
- 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.
Note: Water, salt, pepper, oil, and broth are not counted as ingredients on this site.
How to Make Swedish Meatballs with Ground Chicken Step by Step
Prep: Gather the list of ingredients for this meatball recipe. Chop the parsley and bring the cream to room temperature.
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.
Combine: Mix all meatball ingredients, just until combined. Be careful not to over-mix, or the meatballs may end up tough and chewy.
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 to 165°F.
Finish: If needed, stir in more broth to thin out the sauce. Sprinkle with fresh parsley.
Serve: Serve Swedish chicken meatballs with mashed potatoes or egg noodles, and lingonberry jam on the side.
How to Store, Freeze, and Reheat
Store chicken meatballs and Swedish meatball sauce together in an airtight container in the refrigerator for up to 3 days, or in the freezer for up to 3 months. Reheat on the stovetop over medium-high heat, stirring until fully warmed through.
For the best results, I recommend freezing the meatballs flat on a baking tray for 1 hour, then transferring them to a resealable bag for longer storage. This will prevent the meatballs from getting stuck together and make it easier to thaw just a few at a time.
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