If you are craving a cozy, comforting dish that brings a touch of Scandinavian charm to your dinner table, then the Chicken Swedish Meatballs in Creamy Gravy Recipe is exactly what you need. This recipe takes the beloved classic Swedish meatballs and gives them a lighter twist by using ground chicken, all while maintaining that rich, velvety cream sauce that makes the dish irresistible. Juicy meatballs bathed in a perfectly seasoned creamy gravy make every bite deeply satisfying and memorable. Whether you’re cooking for family or impressing friends, this recipe promises warmth and flavor in every forkful.
Ingredients You’ll Need
Gathering simple, quality ingredients is key to pulling off this Chicken Swedish Meatballs in Creamy Gravy Recipe. Each component plays an essential role, from the tender ground chicken to the creamy gravy that coats the meatballs in luxurious flavor.
- ½ cup panko breadcrumbs: These provide a light, airy texture to keep the meatballs tender without being dense.
- ¼ cup milk: Soaking the breadcrumbs in milk ensures the mixture stays moist and delicate.
- 1 pound ground chicken: The lean protein base gives a lighter alternative to traditional beef or pork meatballs.
- 1 large egg: This acts as a binder, helping the meatballs hold their shape.
- 2 tablespoons chopped fresh parsley, divided: A fresh herb that adds a bright flavor and vibrant color.
- ½ teaspoon garlic powder: For a subtle, savory depth without overpowering the chicken.
- ½ teaspoon onion powder: Adds a gentle sweetness and complexity.
- ½ teaspoon salt: Enhances all the flavors evenly.
- ¼ teaspoon black pepper: A little spice to balance the richness.
- 4 tablespoons butter, divided: Essential for browning meatballs and creating that luscious gravy base.
- ⅓ cup all-purpose flour: Thickens the gravy perfectly for that creamy consistency.
- 1 ½ cups beef broth: Provides a rich, umami foundation for the sauce.
- ⅓ cup heavy cream: Rounds out the gravy with silky smoothness.
How to Make Chicken Swedish Meatballs in Creamy Gravy Recipe
Step 1: Soak the Breadcrumbs
Start by combining the panko breadcrumbs and milk in a large bowl. Letting the breadcrumbs soak up the milk is a simple but crucial step—it keeps your meatballs moist and tender, ensuring they don’t turn out dry or crumbly. Give this at least a few minutes to absorb fully before moving on.
Step 2: Mix the Meatball Ingredients
Add the ground chicken, egg, 1 tablespoon of chopped parsley, garlic powder, onion powder, salt, and black pepper to the soaked breadcrumbs. Using your hands or a spoon, gently combine everything until just mixed. Overworking the mixture can make the meatballs tough, so be careful to keep it light and airy.
Step 3: Shape the Meatballs
Using a cookie scoop or a tablespoon, portion the meat mixture into even-sized balls. Roll them gently between your palms to form smooth spheres and place them on a baking sheet. Uniform size helps them cook evenly and stay tender inside.
Step 4: Brown the Meatballs
Heat 1 tablespoon of butter in a large skillet over medium heat. Place the meatballs in the skillet without overcrowding and brown them on all sides. This step locks in flavor and builds a beautiful crust that contrasts the creamy sauce. Once browned, transfer the meatballs to a plate to rest.
Step 5: Make the Creamy Gravy
In the same skillet, melt the remaining butter. Whisk in the flour to create a roux, cooking it just until slightly golden to avoid a raw flour taste. Slowly whisk in the beef broth, stirring constantly to prevent lumps. Let the gravy simmer until it thickens, then stir in the heavy cream. Taste and season with salt and pepper as needed. This gravy is what makes the Chicken Swedish Meatballs in Creamy Gravy Recipe so unforgettable—rich, velvety, and deeply flavorful.
Step 6: Simmer Meatballs in Gravy
Return the browned meatballs to the skillet, nestling them into the creamy gravy. Cover and let everything simmer gently on low heat for 8 to 10 minutes, or until the meatballs are cooked through. If the sauce becomes too thick, thin it out with a bit more beef broth for the perfect consistency.
Step 7: Finish and Garnish
Sprinkle the remaining fresh parsley over the meatballs for a burst of color and fresh herbiness. This vibrant addition brightens every bite and makes the dish look as inviting as it tastes.
How to Serve Chicken Swedish Meatballs in Creamy Gravy Recipe
Garnishes
Fresh parsley is a classic garnish that adds a lively green contrast and subtle flavor. You can also experiment with a pinch of smoked paprika or a few drops of lemon juice to add an unexpected zing. Don’t forget the traditional lingonberry jam alongside—it brings a sweet-tart note that pairs beautifully with the savory meatballs and creamy sauce.
Side Dishes
Mashed potatoes or buttery egg noodles are the perfect bed for these meatballs, soaking up every bit of creamy gravy. Steamed green beans, sautéed mushrooms, or roasted root vegetables make wonderful sides, adding texture and balancing the dish with fresh or earthy notes.
Creative Ways to Present
For a fun twist, serve the Chicken Swedish Meatballs in Creamy Gravy Recipe stacked inside soft dinner rolls or atop a fluffy bed of cauliflower rice for a low-carb option. You can also make it a shareable appetizer by serving mini meatballs on skewers with a small bowl of the creamy gravy for dipping. The presentation possibilities are endless and perfect for any occasion!
Make Ahead and Storage
Storing Leftovers
Leftover meatballs with gravy can be stored in an airtight container in the refrigerator for up to 3 days. Keep the meatballs submerged in gravy to keep them juicy and flavorful. This dish reheats beautifully, making it an excellent choice for meal prep or next-day enjoyment.
Freezing
If you want to save some for longer, freeze the cooled meatballs and gravy in a freezer-safe container. They will keep well for up to 3 months. Be sure to leave a bit of extra space at the top of your container, as the sauce may expand slightly when frozen.
Reheating
To reheat, thaw frozen meatballs overnight in the refrigerator, then warm gently on the stove over low heat, stirring occasionally to prevent the gravy from sticking or burning. You can also microwave leftovers covered in a microwave-safe dish, stirring halfway through to heat evenly.
FAQs
Can I use ground turkey instead of chicken?
Absolutely! Ground turkey works just as well and can be swapped in at a 1:1 ratio. It has a similar mild flavor and texture, making it a great alternative if you prefer turkey.
What if I don’t have panko breadcrumbs?
You can use regular breadcrumbs or even make your own by crushing stale bread. Just keep in mind that panko gives a lighter texture, so other breadcrumbs might make the meatballs a bit denser.
Is beef broth necessary for the gravy?
Beef broth adds depth and richness to the gravy, but if you don’t have it, you can substitute with chicken broth or vegetable broth. The flavor will be slightly different but still delicious.
Can I make these meatballs gluten-free?
Yes! Use gluten-free breadcrumbs and flour substitutes like rice flour or a gluten-free all-purpose blend. Just be sure to check the labels of your broth and other ingredients to avoid hidden gluten.
How do I know when the meatballs are cooked through?
Chicken meatballs should reach an internal temperature of 165°F (74°C) for safe consumption. Simmering them in the gravy for about 8 to 10 minutes usually ensures they are fully cooked and juicy.
Final Thoughts
This Chicken Swedish Meatballs in Creamy Gravy Recipe is one of those dishes that feels like a warm hug on a plate. It’s simple to make but delivers complex flavors that everyone will love. Whether it’s a weekday dinner or a special gathering, these meatballs are sure to become a fast favorite. Give it a try, and get ready to savor every tender, creamy bite!
Print
Chicken Swedish Meatballs in Creamy Gravy Recipe
- Total Time: 50 minutes
- Yield: 4 servings 1x
Description
This Chicken Swedish Meatballs recipe offers a light twist on the classic Swedish comfort food by using ground chicken for tender, flavorful meatballs served in a rich and creamy gravy. Perfectly browned and simmered to perfection, these meatballs are ideal served over mashed potatoes or egg noodles with a side of lingonberry jam for an authentic touch.
Ingredients
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
- ⅓ cup all-purpose flour
- 1 ½ cups beef broth
- ⅓ cup heavy cream
Instructions
- Soak Breadcrumbs: Combine panko breadcrumbs and milk in a large bowl and allow to sit until the breadcrumbs are fully saturated and softened.
- Make Meatball Mixture: Add ground chicken, egg, 1 tablespoon of chopped parsley, garlic powder, onion powder, salt, and black pepper to the soaked breadcrumbs. Mix gently until just combined to keep the meatballs tender.
- Shape Meatballs: Using a cookie scoop, portion the mixture into evenly sized meatballs. Roll each portion into a smooth ball and arrange them on a baking sheet.
- Brown Meatballs: Heat 1 tablespoon of butter in a large skillet over medium heat. Add the meatballs and cook, turning occasionally, until browned on all sides. Remove the meatballs from the skillet and set aside on a plate.
- Make Gravy: In the same skillet, melt the remaining butter. Whisk in the flour and cook for a minute to form a roux. Gradually whisk in the beef broth, stirring constantly until the mixture thickens. Stir in the heavy cream and season with salt and pepper to taste.
- Simmer Meatballs: Return the browned meatballs to the skillet with the gravy. Cover and simmer on low heat for 8 to 10 minutes, or until the meatballs are cooked through. If the sauce becomes too thick, thin it with additional broth as needed.
- Serve: Sprinkle the remaining chopped parsley over the meatballs and gravy. Serve hot with mashed potatoes or egg noodles, accompanied by lingonberry jam for an authentic Swedish experience.
Notes
- For best results, do not overmix the meatball mixture to keep the meatballs tender.
- You can substitute beef or turkey for ground chicken if preferred.
- Lingonberry jam is a traditional accompaniment but can be replaced with cranberry sauce if unavailable.
- The gravy can be thinned with extra broth or thickened by simmering longer depending on desired consistency.
- Use a meat thermometer to ensure meatballs reach an internal temperature of 165°F (74°C) for safe consumption.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Swedish
