Chicken Swedish Meatballs

Give the classic Swedish favorite a fresh twist with ground chicken, creating a lighter option that still delivers big flavor. Simmered in a rich, creamy sauce, it’s a guaranteed hit at the table.

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Chicken Meatballs in Creamy Sauce

If you’ve been following me for a bit, you know my kitchen revolves around meatloaves and meatballs. There is not a single week that passes by without me making a version for dinner. I mean, why not? They are easy to make, versatile, and perfect for meal prep.

We’ve never had the IKEA Swedish meatballs, as we do not eat pork. Yet when a version showed up at Costco, we were so thrilled to try it. Until we found out that it contained alcohol! I knew I had to make my own, and I had a feeling that it wouldn’t be so complicated.

Ingredients

Pro Tip

Chicken meatballs can dry out pretty quickly, so it is recommended that you use 92% lean ground chicken,

Save money and calories with this lighter twist on the classic Swedish meatballs recipe. Serve with your favorite mashed potatoes for an unforgettable cozy vibe.

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Prep Time: 15 minutes

Cook Time: 20 minutes

Servings: 4 Servings

Cost: $2.14/Serving

Ingredients

For the chicken meatballs:

Instructions

Make the meatballs:

In a large mixing bowl, combine the first 8 ingredients ( garlic clove, chopped onion, panko bread crumbs, egg, parsley, allspice, black pepper, and salt)
Add the ground chicken and mix until evenly combined.
Shape the meatballs into 20 meatballs, about two tablespoons each.
Heat the oil in a large skillet over medium-high heat. Cook the meatballs in batches until browned on all sides.
Remove meatballs to a plate and set aside.

Make the sauce:

Turn heat down to medium.
In the same skillet, melt the butter, then add the flour and cook until it turns light yellow.
Add the beef broth and whisk until smooth with no visible lumps.
Pour in heavy cream and whisk in Dijon mustard.
Season with allspice, black pepper and salt. Taste to adjust to your liking.
Bring the sauce to a simmer, then add the meatballs back in. Toss to coat and cook for 4–5 minutes, until the sauce thickens to your liking.

Notes

Add more oil between batches if necessary.

Nutrition

How to Make Chicken Swedish Meatballs

1- In a large mixing bowl, combine the garlic, chopped onion, panko bread crumbs, egg, parsley, allspice, black pepper, and salt until evenly mixed, then add the ground chicken and gently mix just until combined.

A collage of two images showing a glass bowl with chicken meatball mixture.

2- Shape into about 20 meatballs (roughly 2 tablespoons each), being careful not to overmix as this can make them dense instead of tender. Heat the oil in a large skillet and cook the meatballs in batches, turning to brown on all sides, then transfer them to a plate. Avoid overcrowding the pan so they sear properly, and add a little more oil between batches if needed to keep them from sticking.

A collage of two images showing chicken meatballs on a tray then fred in a skillet.

3- Reduce the heat to medium and, melt the butter, then stir in the flour and cook until lightly golden before whisking in the beef broth until smooth. Add the heavy cream and Dijon mustard, season to taste, then return the meatballs to the pan and simmer for 4–5 minutes until the sauce thickens. If it gets too thick, loosen it with a splash of broth or cream.

White sauce for the chicken Swedish meatballs in a large skillet.

FAQs

How to store leftovers?

Leftovers should be refrigerated in an airtight container for up to 3–4 days. Reheat in a skillet or in the microwave (covered) with a splash of broth or cream to loosen the sauce.

Can I freeze this recipe?

I do not recommend freezing the sauce, as it can become grainy when thawed. Instead, you can freeze the chicken meatballs either raw or after searing. The meatballs can be frozen for up to 4 months.

Chicken Swedish Meatballs – Amira’s Pantry