Swedish Meatballs (with Ground Chicken)
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Ground Chicken Swedish Meatballs are tender baked meatballs finished in a rich, creamy gravy. They’re ready in 40 minutes, and baking them means no browning in batches at the stove.
Ground chicken keeps the meatballs lighter, while beef broth, Worcestershire sauce, and cream give the gravy plenty of savory flavor. Serve them over mashed potatoes or egg noodles for a cozy weeknight dinner that gets everyone fed without turning the kitchen into a project.
Step-by-step photos and instructions are below. Jump to the recipe card if you wish!
Why you’ll love this
Egg and breadcrumbs help the soft ground chicken hold its shape, while finely chopped onion keeps the meatballs moist. Baking them first gives them enough structure to simmer in the gravy without falling apart. The butter-and-flour base also makes a smooth sauce that clings to every meatball.
- No skillet juggling. All the meatballs cook together in the oven.
- Good use of time. Make the gravy while the meatballs bake.
- Simple ingredients. Nothing unusual or difficult to find.
- Easy to serve. Spoon them over mashed potatoes, garlic butter noodles, or rice.
Are These Like IKEA Swedish Meatballs?
If IKEA is what comes to mind when you hear Swedish meatballs, you’re not alone. Their classic version uses beef and pork meatballs served with cream sauce, mashed potatoes, peas, and lingonberry jam.
These aren’t meant to be an IKEA copycat. I use ground chicken and bake the meatballs before adding them to the creamy gravy, making this version a little lighter and easier for a weeknigh
Can You Make Ground Chicken Swedish Meatballs Ahead?
Yes. Shape the meatballs up to one day ahead, cover them tightly, and refrigerate until you’re ready to bake.
You can also bake the meatballs and make the sauce up to 3 days ahead. Store them separately so the meatballs don’t absorb too much gravy. Reheat the sauce gently over low heat, adding a splash of broth or cream if it has thickened, then add the meatballs and cook until heated through.
Step-by-step photos and tips and tricks are below. Jump to the full recipe card instead
Key Recipe Ingredients
Note: This highlights some ingredients. Full list is in the recipe card.
- Ground chicken. Regular ground chicken has enough fat to keep the meatballs tender and juicy. Extra-lean ground chicken breast works, but the meatballs may be a little drier. You can also use the same amount of ground turkey for a similar result, or ground beef for richer meatballs. If you use beef, leave any fat behind when transferring the baked meatballs to the gravy.
- Breadcrumbs. Regular plain breadcrumbs give the meatballs a soft texture and help them hold together. Panko works, but the mixture may be a little looser. Gluten-free breadcrumbs can also be used.
- Onion. Chop it very finely so it blends into the chicken and softens as the meatballs bake. White or yellow onion will work.
- Garlic. Fresh garlic gives the meatballs the best flavor. If you’re out, use ½ teaspoon of garlic powder instead.
- Butter. I use salted butter for the gravy. If you use unsalted butter, taste the finished sauce and add a pinch of salt if needed.
- Flour. All-purpose flour thickens the gravy. A cup-for-cup gluten-free flour blend can be used if needed.
- Beef broth. Beef broth gives the gravy its deeper, richer flavor. Chicken broth works too, but the finished sauce will be lighter.
- Worcestershire sauce. This adds savory flavor and a little tang without taking over the sauce. If you don’t have it, use a smaller amount of soy sauce and taste before adding more since it can be saltier. Check the label if you need the recipe to be gluten-free.
- Heavy whipping cream. This makes the gravy rich, smooth, and creamy. Half-and-half works in a pinch, but the sauce will be thinner.
- Nutmeg and allspice. These aren’t required, but you can add a small pinch of either or both for a warmer, more traditional flavor. Use a light hand so they don’t take over.
How to make this recipe
This is a step-by-step photo guide. Full ingredients and instructions are in the printable recipe card below.
Get prepped. Heat the oven to 400°F (205°C) and line a large baking sheet with parchment paper. Finely chop the onion, mince the garlic, and measure the sauce ingredients so you’re not trying to open a carton of broth with chicken-covered hands.
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Make the meatball mixture. Add the ground chicken, egg, breadcrumbs, garlic, onion, salt, and pepper to a large bowl. Mix gently with your hands until the ingredients are evenly spread through the chicken. The mixture will be soft and sticky, but it should hold together when scooped. Stop mixing as soon as it gets there so the meatballs stay tender.
Shape the meatballs. Use a cookie scoop to portion the mixture, then gently roll each one into a ball about 1½ inches wide. Damp hands make this much easier. Arrange them on the baking sheet with a little space between each one.t.
Bake the meatballs. Bake until the meatballs are cooked through and lightly golden around the edges. They should feel firm but still have a little give when gently pressed, and the centers should reach 165°F (74°C).
Start the gravy. While the meatballs bake, melt the butter in a large skillet over medium heat. Whisk in the flour and keep stirring until the mixture is smooth, lightly golden, and no dry flour remains. It should look like a thick paste and smell buttery rather than floury.
Build the gravy. Pour in the beef broth a little at a time, whisking until each addition is smooth before adding more. Stir in the Worcestershire sauce, garlic salt, and pepper. Let the gravy gently bubble until it becomes smooth and thick enough to lightly coat the back of a spoon.
Make it creamy. Turn the heat down before stirring in the heavy cream. Keep the gravy at a gentle simmer rather than a hard boil. It should look silky and pourable – thick enough to cling to the meatballs, but not so thick that it sits in one solid lump.
Add the meatballs. Nestle the baked meatballs into the gravy and turn them gently until coated. Let everything simmer together for a few minutes so the meatballs warm through and soak up some of the sauce. Finish with chopped parsley, if using
Kylee’s Notes
- Ground chicken varies between brands, and some can be especially wet or sticky. If the mixture is difficult to shape, chill it for 10-15 minutes rather than adding lots of extra breadcrumbs and risking dry meatballs.
- Beef broth and garlic salt can both bring plenty of salt to the gravy. Taste the finished sauce before adding anything extra.
- Use a wide skillet for the gravy so the meatballs have room to sit in the sauce without being piled on top of one another.
- The gravy thickens as it sits, so take it off the heat while it is still smooth and pourable. If it tightens up before serving, stir in a splash of broth or cream.
How to store leftovers
Refrigerator. Store the meatballs and gravy together in an airtight container in the fridge for up to 3 days.
Freezer. Let everything cool completely, then freeze in an airtight, freezer-safe container for up to 3 months. The cream gravy may separate slightly after freezing, but gentle reheating will help bring it back together. Thaw overnight in the refrigerator before reheating.
Reheating. Warm the meatballs and gravy in a skillet or saucepan over low heat, stirring gently. Add a splash of beef broth or cream if the gravy has become too thick. Individual portions can be reheated in the microwave in 30-second bursts, stirring between each one, until hot.
Recipe Tips & Troubleshooting
- The meatballs won’t hold their shape. Chill the mixture for 10-15 minutes. If it is still extremely loose, mix in one additional tablespoon of breadcrumbs and try again.
- The meatballs fell apart. The onion may have been chopped too large, or the mixture may not have been combined evenly. Handle the remaining meatballs gently and let them bake completely before moving them.
- The meatballs are dry or dense. They were likely overmixed or cooked past 165°F (74°C). Mix the next batch only until combined and begin checking them a few minutes before the baking time is up.
- The gravy is lumpy. Remove the skillet from the heat and whisk vigorously until smooth. If stubborn lumps remain, pour the gravy through a fine-mesh strainer, then return it to the skillet. Nobody has to know.
- The gravy is too thin. Let it simmer uncovered over low heat for a few more minutes. Give it a moment before adding more flour – the gravy will continue to thicken as it sits.
- The gravy is too thick. Whisk in beef broth or cream, one tablespoon at a time, until it loosens to the right consistency.
- The gravy looks grainy or separated. The heat was probably too high after the cream was added. Remove the skillet from the heat and whisk in a small splash of cream until the sauce comes back together.
- The gravy is too salty. Add a little unsalted broth or cream to dilute it. Serving the meatballs over plain mashed potatoes, rice, or noodles will also help balance the salt.
FAQs
Use an instant-read thermometer. Ground chicken should reach 165°F (74°C) in the center.
Yes. Cook them in a lightly oiled skillet over medium heat, turning carefully so they brown on all sides. Make sure the centers reach 165°F (74°C) before adding them to the gravy.
I don’t recommend it. Ground chicken meatballs are soft, and they’re much more likely to fall apart if they haven’t been baked or browned first.
More recipes to love
- Thai Chicken Meatballs. Made with ground chicken, fresh herbs, ginger, and lemongrass for a completely different spin on chicken meatballs.
- Turkey Pesto Meatballs. An easy, family-friendly meatball recipe with plenty of flavor from pesto.
- Instant Pot Meatballs. Beef and Italian sausage meatballs cooked in tomato sauce for a hands-off comfort-food dinner.
- Mozzarella Stuffed Meatballs. Juicy beef meatballs with a melty mozzarella center, and they’re freezer-friendly too
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Ground Chicken Swedish Meatballs
Ingredients
Meatballs
Sauce
- 3 tablespoons butter
- ¼ cup all-purpose flour
- 3 cups beef broth
- 2 teaspoons Worcestershire sauce
- ¼ teaspoon garlic salt
- ¼ teaspoon pepper
- ½ cup heavy whipping cream
- parsley chopped, for garnish
Instructions
- Get prepped. Preheat the oven to 400°F (205°C). Line a large baking sheet with parchment paper. Finely chop the onion, mince the garlic, and measure out the breadcrumbs, seasonings, broth, flour, Worcestershire sauce, and cream.
- Make the meatball mixture. Add the ground chicken, egg, breadcrumbs, garlic, onion, salt, and pepper to a large mixing bowl. Mix until everything is combined. Your hands work best here, but do not overmix or the meatballs can turn dense.
- Shape the meatballs. Use a cookie scoop to portion the mixture into meatballs about 1½ inches wide. Roll them gently between your palms to smooth them out, then place them on the prepared baking sheet.
- Bake the meatballs. Bake for 18-20 minutes, or until the meatballs are golden brown and cooked through. They should reach 165°F (74°C) in the center.
- Make the sauce. Melt the butter in a saucepan over medium-high heat. Whisk in the flour and cook for 1-2 minutes, until lightly browned and smooth.
- Build the gravy. Slowly whisk in the beef broth, then add the Worcestershire sauce, garlic salt, and pepper. Keep whisking until the sauce is smooth.
- Finish the sauce. Reduce the heat to low. Stir in the heavy whipping cream and cook until the sauce begins to thicken.
- Simmer the meatballs. Add the baked meatballs to the sauce and let them simmer for a few minutes, until coated and warmed through.
- Serve. Garnish with chopped parsley, if using. Serve with mashed potatoes, egg noodles, rice, or buttered vegetables.
Notes
- Use damp hands when rolling – ground chicken is sticky.
- Don’t overmix or the meatballs will turn dense.
- Chop the onion finely so the meatballs hold together.
- Cook the flour for 1-2 minutes before adding broth.
- Add broth slowly and whisk to keep the sauce smooth.
- Keep heat low when adding cream so the sauce doesn’t split.
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Nutrition
Nutritional information is an estimate and provided to you as a courtesy. You should calculate the nutritional information with the actual ingredients used in your recipe using your preferred nutrition calculator.
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About Kylee Ayotte
I am a born and raised New Zealander (a Kiwi), now living in Phoenix, Arizona. I’m happily married to the love of my life – a hot American boy I met while traveling the world. I’m a mama to 2 awesome little boys and love red things, rugby, cheesecake, and bacon. Mmmmm. Bacon. Meet Kylee
