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Chicken Swedish Meatballs

Chicken Swedish meatballs in creamy gravy served over mashed potatoes with fresh parsley garnish
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Tender, juicy ground chicken meatballs made with a milk-soaked panko technique, pan-seared to golden perfection, and simmered in a rich creamy Swedish meatball gravy. Ready in 50 minutes and perfect over mashed potatoes or egg noodles.

Ingredients

Scale
  • 1 pound ground chicken
  • 1/2 cup Panko breadcrumbs
  • 1/4 cup milk
  • 1 large egg
  • 2 tablespoons chopped fresh parsley, divided
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon ground black pepper
  • 4 tablespoons unsalted butter (1/2 stick), divided
  • 1/3 cup all-purpose flour
  • 1 1/2 cups beef broth
  • 1/3 cup heavy cream, at room temperature

Instructions

  1. Combine the Panko breadcrumbs and milk in a large bowl. Let sit for 2 to 3 minutes until every breadcrumb is completely saturated. Do not skip this step.
  2. Add ground chicken, egg, 1 tablespoon parsley, garlic powder, onion powder, salt, and pepper. Mix gently until just combined. Do not overmix.
  3. Use a cookie scoop to portion the mixture into balls about 1 1/2 to 2 tablespoons each. Roll lightly and place on a baking sheet.
  4. Heat 1 tablespoon of butter in a large skillet over medium heat. Brown meatballs on all sides, about 5 to 6 minutes total, then transfer to a plate. Brown in batches if needed.
  5. Melt remaining 3 tablespoons butter in the same skillet over medium heat. Whisk in flour and cook for 1 minute, stirring constantly, until pale golden and lightly nutty in aroma.
  6. Slowly pour in the beef broth while whisking constantly to prevent lumps. Simmer until sauce begins to thicken, about 2 to 3 minutes.
  7. Stir in room-temperature heavy cream. Season with additional salt and pepper to taste.
  8. Return meatballs to the pan. Cover and simmer on low heat for 10 to 12 minutes until cooked through to an internal temperature of 165 degrees F. Add a splash of broth if the sauce becomes too thick.
  9. Sprinkle with remaining 1 tablespoon fresh parsley and serve hot.

Notes

  • Fully saturate the Panko in milk before adding the chicken. This is the key step that keeps ground chicken moist and tender throughout cooking.
  • Do not overmix the meatball mixture or the texture will turn tough and rubbery.
  • Always use room-temperature heavy cream to prevent the sauce from breaking or curdling.
  • Brown meatballs in batches if the pan feels crowded so they sear properly rather than steam.
  • Use an instant-read thermometer to confirm meatballs reach 165 degrees F before serving.

Nutrition

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