Ground Chicken Swedish Meatballs (No Pan-Frying!)
I’m always looking for comfort food that doesn’t feel heavy, and these ground chicken Swedish meatballs are exactly that. They come together with everyday ingredients, a super simple cooking method, and they're perfect for feeding a crowd.
Servings: 8
Ingredients
For the meatballs
- 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
For the gravy
- 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!
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.
Nutrition
Calories: 371kcal | Carbohydrates: 13g | Protein: 25g | Fat: 25g | Saturated Fat: 12g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 8g | Trans Fat: 0.3g | Cholesterol: 179mg | Sodium: 910mg | Potassium: 729mg | Fiber: 1g | Sugar: 2g | Vitamin A: 546IU | Vitamin C: 1mg | Calcium: 68mg | Iron: 2mg
Find it online at sugarandsnappeas.com!