Ground Chicken Swedish Meatballs
Tender baked ground chicken meatballs simmered in a rich, creamy beef gravy. Serve with mashed potatoes, egg noodles, or rice for an easy weeknight dinner.
Servings 22 meatballs
Calories 84kcal
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.
Nutrition
Calories: 84kcal | Carbohydrates: 3g | Protein: 5g | Fat: 6g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.1g | Cholesterol: 36mg | Sodium: 256mg | Potassium: 150mg | Fiber: 0.2g | Sugar: 0.5g | Vitamin A: 140IU | Vitamin C: 0.3mg | Calcium: 15mg | Iron: 0.5mg
