Chicken Swedish Meatballs Recipe

Swedish chicken meatballs in sauce in a large pot.

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4.62 from 54 votes

Seasoned ground chicken meatballs cook up in a classic creamy Swedish meatball sauce in under 1 hour!

Prep Time20

Cook Time30

Total Time50

Course: Appetizer, Main Course

Cuisine: American

Servings: people

Calories: 432kcal

Author: Becky Hardin

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

*Other ground meats can be used, including ground pork or turkey.

**Chicken broth also works.

Tips:

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.

Make Ahead: Meatballs can be formed and frozen (cooked or uncooked) up to 3 months. Defrost and cook as instructed with the sauce.

Storage: 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.

Nutrition