Swedish Chicken Meatballs
If Swedish meatballs are your idea of ultimate comfort food but you don’t want the heavy cream and a pan full of beef and pork, these Swedish chicken meatballs are the lighter version I make on repeat. As a dietitian, I love that they’re made with lean ground chicken, browned in one skillet, and smothered in a savory gravy that gets its richness from a simple butter-and-flour roux and a splash of milk instead of heavy cream. From start to finish, you’re looking at about 30 minutes.
What Makes This Recipe a Healthier Chicken Meatball
- Ground chicken instead of traditional beef or pork
- No cream or half-and-half in the gravy
- High in protein, dietitian-designed, and balanced with simple ingredients
Ingredients
For the Meatballs:
- Ground chicken – A leaner protein that keeps the meatballs light yet flavorful.
- Breadcrumbs – Helps bind the meatballs together and adds texture. Almond flour instead makes these gluten-free.
- Grated parmesan cheese – Adds a savory, umami flavor and helps hold moisture.
- Egg – Acts as a binder to keep the meatballs intact.
- Finely chopped small onion – Adds sweetness and moisture to the meatballs.
- Minced garlic – Brings depth of flavor.
- Onion powder – Adds extra savory flavor without extra moisture.
- Allspice and nutmeg – These warm spices are signature to Swedish meatballs and give the dish its classic flavor.
- Olive oil (for cooking) – Used for browning the meatballs to create a delicious outer crust.
- Optional: mushrooms and parsley – Mushrooms add umami and texture; parsley adds freshness and color.
For the Gravy:
- Butter – The base for the roux to thicken up the sauce
- Flour – Thickens the gravy into that smooth consistency.
- Low-sodium chicken broth
- Milk – Lower fat than traditional heavy cream
- Dijon mustard
- Worcestershire sauce
How to Make Chicken Swedish Meatballs
1. Make the Meatballs:
In a bowl, mix all ingredients except chicken, mushrooms, and parsley. If using a blender, add 1 tbsp milk to help incorporate everything. Then stir in the ground chicken until just combined.
2. Form & Cook:
Scoop or roll into about 18 small meatballs. Heat olive oil in a skillet over medium heat and brown meatballs on all sides for about 6–8 minutes until golden. They can be fully cooked here or finished in the sauce.
3. Make the Gravy:
In the same skillet, melt butter and whisk in flour. Cook for 1–2 minutes, then gradually whisk in broth and milk. Add Dijon mustard, Worcestershire, salt, and pepper. Simmer for 5–7 minutes until thick.
4. Add Meatballs Back:
Return meatballs to the skillet and spoon gravy over them. Simmer for another 5 minutes.
What to Serve with These Chicken Meatballs
- Mashed potatoes
- Egg noodles or pasta
- Rice or quinoa
- Couscous or cauliflower rice for a low-carb option
- Steamed veggies
- Top with parsley or chives
More Healthy Dinner Recipes
- Dump and Bake Meatball Casserole
- Mediterranean Chicken and Feta Meatballs
- Marry Me Chicken Meatballs
Swedish Chicken Meatballs
Ingredients
For the Chicken Meatballs
- 1 tbsp olive oil
- 1 lb ground chicken
- 1/3 cup breadcrumbs
- ⅓ cup grated parmesan cheese
- 1 egg
- 1 small onion diced
- 1 tsp minced garlic
- ½ tsp onion powder
- 1/4 tsp black pepper
- 1/4 tsp allspice
- 1/4 tsp nutmeg
- 1 can sliced mushrooms
For the Gravy
- 2 tbsp butter
- 2 tbsp flour
- 2 cups low-sodium chicken broth
- 1/2 cup milk
- 1 tsp Dijon mustard
- 1 tsp Worcestershire sauce
- Salt and pepper to taste
Instructions
- Heat oven to 400°F. Combine the ground chicken, breadcrumbs, Parmesan, egg, onion, garlic, onion powder, pepper, allspice, and nutmeg. Mix just until combined.
- Roll into about 20–24 small meatballs.
- Heat the olive oil in a large oven-safe skillet over medium heat. Add the meatballs and cook for 5–7 minutes, turning occasionally, until browned on several sides. Note**: They don’t need to be cooked through yet. Transfer to a plate.
- Add the sliced mushrooms to the same skillet and cook for 4–5 minutes, until softened and lightly browned.
- Add the butter. Once melted, sprinkle in the flour and whisk/stir constantly for about 1 minute. Gradually whisk in the chicken broth, followed by the milk. Add Dijon, Worcestershire, and black pepper. Simmer for 3–5 minutes, stirring frequently, until slightly thickened.
- Return the meatballs to the skillet and simmer gently in the gravy for 5–8 minutes, or until the chicken reaches 165°F internally and the gravy is creamy and thick.
