These ground chicken Swedish meatballs are proof that comfort food doesn't have to be heavy or complicated. I love that they come together with everyday ingredients and are light enough for a summer night, but also the kind of recipe you'll want to make year-round, no matter the season.
I recently made these ground chicken Swedish meatballs for a group of 11-year-olds, and they passed the taste test with flying colors!
Instead of pan-frying, I bake the meatballs first, then finish them in the creamy sauce, just like I do in my ground pork meatball recipe. It's a hands-off method that keeps the meatballs tender and saves you from having to brown them in batches.
I tossed them in the crockpot over a package of cooked egg noodles so everyone could eat when they were ready.
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Fast Facts
- Skill level: Easy! Don't be intimidated by the from-scratch gravy. I break it down into simple steps that are hard to mess up.
- Cook time: You'll need about 45 minutes to roll and bake the meatballs and make the gravy.
- Best For: Weeknight dinners when you aren't rushed or Sunday dinners.
- Serves: 6-8 people. I create most of my recipes for large families, so if that's not your situation, no worries! It just means you'll have leftovers for a day or two.
Key Ingredient Notes
- Ground chicken - Use 93% lean ground chicken for the best texture. Ground turkey works just as well if that's all you have on hand. (Or you could save your ground turkey for these turkey zucchini meatballs!)
- Panko breadcrumbs - Plain, unseasoned panko breadcrumbs keep the meatballs light and tender and allow you to control the flavor with your own seasonings.
- Onion - Grate the onion instead of chopping. I like the way it blends into the meatballs, adding moisture and flavor without chunks.
- Nutmeg and Allspice - These add a subtle warmth that makes Swedish meatballs unique. Measure them carefully, a pinch too much can push the flavor into pumpkin spice territory.
- Beef broth - Use low-sodium beef broth. You can always adjust the salt at the end! Feel free to swap in chicken broth (like I do in these Thanksgiving turkey meatballs with gravy) if you want to keep the flavors all in the same family.
- Sour cream - Adds creaminess and a little tang that balances the rich sauce. Use full-fat sour cream and temper it to prevent curdling.
*See the recipe card below for a detailed list of ingredients and measurements.
Step-by-Step Instructions with Photos
Step 1: Combine the meatball ingredients in a large mixing bowl. Roll the mixture into small, equally sized balls, and then bake at 375°F for 20 minutes.
Step 2: Make the gravy while the meatballs are baking. Melt the butter in a large skillet over medium heat and then whisk in the flour to form a smooth paste. Add the beef broth and whisk continuously until thickened.
Step 3: Add the heavy cream, sour cream (temper to prevent curdling), Dijon, and Worcestershire. Mix until smooth and add salt and pepper to taste.
Step 4: Transfer the partially cooked meatballs into the sauce, stirring to coat. Cover and simmer over low heat for about 10 minutes, or until the meatballs are cooked through.
Step 5: Spoon over buttered noodles or creamy mashed potatoes and dig in!
How to Serve Swedish Meatballs
Ground chicken Swedish meatballs are all about the SAUCE! Without it, they're really just a basic meatball with a touch of nutmeg and allspice. That being said, don't let that sauce go to waste! Here's how to soak up every last drop:
- Serve over mashed potatoes. My redskin mashed potatoes or cottage cheese mashed potatoes are both great choices. For a low-carb option, this creamy mashed potato squash is perfect.
- Pile the meatballs on top of buttered egg noodles.
- Ladle them over garlic butter basmati rice.
- Serve with a side of lingonberry jam or cranberry sauce.
Helpful Tips
- Keep an eye on the gravy while the meatballs cook. It only takes about 10 minutes to prepare and will form a film if left at room temperature for too long, but it will burn if left over heat for too long. I like to make it during the last half of baking so it finishes at the same time the meatballs come out of the oven.
- This recipe makes plenty of gravy for the meatballs, with a little extra to spoon over buttered egg noodles or mashed potatoes. If you prefer the noodles coated in lots of sauce, double the gravy, or stick to one package of noodles.
- Use a cookie scoop for evenly sized meatballs. I like this 1.5-tablespoon medium-sized cookie scoop.
Frequently Asked Questions
Cold sour cream can separate (become chunky and curdled) if it's added directly to hot liquid. To prevent this, I stir a few spoonfuls of the hot gravy into the sour cream to warm it up a bit before fully mixing it into the gravy. It usually works like a charm for keeping the gravy silky smooth. Using full-fat sour cream helps too!
Yes. Roll unbaked meatballs up to a day in advance, cover them tightly in plastic, and refrigerate until you're ready to bake.
Absolutely. Let them cool, then freeze in an airtight container for up to 3 months. Thaw in the fridge overnight and reheat gently on the stovetop to prevent the gravy from breaking.
More Recipes to Try!
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Ground Chicken Swedish Meatballs (No Pan-Frying!)
Ingredients
- 2 pounds ground chicken
- ½ cup grated onion
- 2 eggs
- 1 ⅓ cups panko breadcrumbs plain
- ⅛ teaspoon ground nutmeg
- ¼ teaspoon allspice powder
- 1 ½ teaspoons kosher salt
- ½ teaspoon ground black pepper
- 4 tablespoons butter
- 4 tablespoons flour
- 2 cups beef broth
- ½ cup sour cream full-fat
- ½ cup heavy cream
- 1 tablespoon Dijon mustard
- 2 teaspoons Worcestershire sauce
- Salt and pepper to taste
Instructions
- Preheat your oven to 375°F and line a large baking sheet with parchment paper.
- Make the meatballs: In a large mixing bowl, combine the ground chicken, grated onion, eggs, breadcrumbs, nutmeg, allspice, salt, and pepper. Mix until well combined.
- Form the meatballs: Use a small cookie scoop (or your hands) to make evenly sized meatballs. Place them on the prepared baking sheet. A 1.5 tablespoon cookie scoop will make about 35 meatballs.
- Bake: Bake for 20 minutes to partially cook the meatballs.
- Make the gravy: In a large, heavy-duty skillet or Dutch oven, melt the butter over medium-low heat. Once melted, whisk in the flour to form a smooth paste. Cook the paste for about 30 seconds, then slowly stir in the beef broth and cook, whisking, until the mixture has thickened into a gravy.
- Temper the sour cream: Scoop a few tablespoons of hot gravy into a small bowl with the sour cream. Stir until smooth, then whisk it back into the gravy.
- Finish the gravy: Stir in the heavy cream, Dijon mustard, and Worcestershire sauce. Taste and season with salt and pepper as needed.
- Simmer the meatballs: Transfer the partially baked meatballs into the gravy, gently stirring to coat. Cover and simmer over low heat for about 10 minutes, or until the meatballs are cooked through (internal temperature of 165°F). Crack the lid slightly to prevent the sauce from getting too hot and burning to the bottom of the pan.
- Serve over egg noodles or mashed potatoes and enjoy!
Nutrition
Notes
- Keep an eye on the gravy while the meatballs are baking. The gravy will be finished in about 10 minutes, but if it sits at room temperature for too long, it will form a film. If it continues to simmer, it could start to burn onto the pan. I like to prepare it during the last part of baking for better timing.
- This recipe makes plenty of gravy for the meatballs with a little extra to spoon over buttered egg noodles or mashed potatoes. If you prefer the noodles coated in lots of sauce, double the gravy or stick to one package of noodles.
- I like to use this 1.5 tablespoon cookie scoop for evenly sized meatballs.
- The nutrition information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for professional medical advice.
Katie Youngs says
These are so delish! I like that the ground chicken lightens them up a bit.